Cream Earl Grey
(Black Tea with Natural Flavours)
Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Infusion: Bright and coppery.
Antioxidant Level: Very High
Caffeine Level: Medium
Cup Characteristics: An exquisite Earl Grey character mellowed with soft hints of cream.
Ingredients: Luxury black tea, Cornflower petals, Natural flavours.
Earl Grey is world renowned as a classic English tea - probably as famous as Tower Bridge or Big Ben, and if you are fan of Earl Grey and have not tried this, you are in for a treat. Cream Earl Grey has a taste that is smooth with vanilla overtones, which stand out above the premium bergamot flavour - the signature taste of Earl Grey. This is a tea that would complement a meal or any aristocratic occasion for that matter! One has to think that Charles Grey (1764-1845) would have approved of this delicacy.
What type of tea do we use, how do we flavour the tea and why do we use natural flavours?
Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavourful teas that have classic 'Ceylon' tea character which is noted by floral bouquet and flavour notes, touches of mild astringency, bright coppery colour and, most importantly - perfect for use as the base tea of our flavoured teas. (We have tested teas from various other origins around the world as base stock for our flavoured teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This 'dual peak period' allow us to buy the best for our flavoured tea blends several times during the year, ensuring top quality and freshness.
Secondly... we use flavouring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly...we specify natural flavours. High quality tea tastes good and natural flavours do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavoured tea is to use overpowering artificial flavours, which can be used to hide lower quality tea). Natural flavours do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavours tend to be somewhat 'soft ' and the flavours slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavoured teas.
Hot Tea Brewing Method
Place 1 teaspoon of tea per cup (and add 1 teaspoon for the pot) into your teapot. Pour boiling water into the pot and let it steep for about 3 - 7 minutes. Pour into your cup and enjoy.
This tea is enhanced by the addition of milk and sugar but it is perfectly acceptable to drink it 'straight up.'
Alternatively, put the tea in a tea infuser and brew right in your cup.
Iced Tea Brewing Method
Make as for hot, but add extra tea. A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea. When the tea has cooled a little, pour over ice. It is important to make it a little stronger as the ice will water it down.
Alternatively, you can place the tea in a jug and add cold water. Leave to infuse for a few hours (or overnight in the fridge) strain and enjoy. Cold brewing will give a smoother taste.
Add milk and sugar to taste.
To make 1 litre of iced tea: Place 6 teaspoons of tea into a teapot or heat resistant jug. Pour ½ pint (275ml) of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving jug with cold water. Pour the tea into your serving jug while straining the leaves. Add ice and top up the jug with cold water. Garnish and sweeten to taste.
Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
Simpli-Special - Tea as it Should be!