Earl Grey Tea

What Makes a Great Earl Grey Tea?

Earl Grey is a tea that is reportedly named after Charles Grey, the 2nd Earl of Grey, who was prime minister of England in the 1800’s. While many believe that Earl Grey tea is a distinct category of tea of its own, it is in fact, a flavoured black tea that’s been infused with oil from the rind of the Bergamot Orange. Bergamot is a type of citrus with similarities to the Meyer Lemon, which imparts it with floral notes and a very distinct lemony citrus and grapefruit flavour.

Earl Grey is made by scenting or flavouring black tea leaves, which is typically done by adding natural flowers and oils to the leaves during processing. Earl Grey tea is also frequently used as a flavouring agent in cakes, pastries, and confectionery, such as chocolates, as well as sauces. There is even a dry gin that has been infused with Earl Grey tea, imparting it with its characteristic bold and citrusy flavour.

Earl Grey is often described as a tea of beauty, elegance, and character, with a very distinct, recognizable flavour, and is today a staple in most homes in North America. Indeed, Earl Grey is the go-to sipping tea for many and is typically the tea people try first when they are being introduced to the wonderful world of tea.

Earl Grey tea - taste, texture, aroma

Earl Grey tea’s flavour combines black tea’s robust base with fragrant citrus fruit. In its purest form without any additions (sugar, milk, etc), Earl Grey tea is pleasantly bitter but also has a naturally sweet, and floral side that softens the bitterness, and finishes with a noticeable citrusy kick. Earl Grey can be served as is once brewed, but more often than not, it is paired with a lemon wedge and sugar in England, or with a little milk and sugar in North America, which both mellow and sweeten the tea's complex and intriguing flavour profile.

Brewing a perfect cup of Earl Grey tea

For a high-quality Earl Grey, use loose-leaf Earl Grey tea – you’ll want to measure out roughly 2 g of loose leaf tea per 8 oz. of water. You’ll then want to steep the tea blend in fresh, pure, cold filtered water which has been boiled to somewhere between 200 and 212 F degrees.

Remember to always cover your Earl Grey tea while it steeps to maintain the heat in the pot, and in turn, extract the full flavour. The tea should be steeped for about 2 to 3 minutes, though if you prefer a deeper flavour, you can steep it for as long as 4 minutes. Steeping your tea for too long will result in an overly bitter and astringent tea, and take away from the naturally sweet and citrusy flavour of Earl Grey.

Active Compounds in Earl Grey Tea

• Caffeine – is a stimulant that speeds up the central nervous system, stimulates the brain, elevates the mood, and postpones fatigue. From a flavour standpoint, caffeine tastes bitter, alkaline, and slightly soapy, lending acidity, astringency, and bitterness to the black tea used to make Earl Grey.
• Flavonoids – A group of antioxidant plant compounds which contribute not only to Earl Grey tea’s colour, but also to its creamy texture, flavour, and smoothness. Flavonoids help protect the body against free radical damage, as well as help support weight loss, as well as healthy blood sugar.
• Gallic acid – A bioactive compound found in black tea, gallic acid is a potent antioxidant, anti-inflammatory, and antimicrobial. It can help boost the immune system, prevent excessive fat accumulation, and promote healthy digestion.
• Phenolic acids – A category of compounds naturally found in plant foods, including tea leaves, with a sour and astringent taste. Phenolic acids also boast potent antioxidant properties, and can help modulate inflammation in the body, as well as promote healthy aging.
• Tannins – A group of chemical compounds found in a variety of plant-based foods and beverages, including tea. They impart black tea (and in turn, Earl Grey tea) with its dry, somewhat bitter, and acidic flavour, as well as contribute to its colour. Tea tannins possess characteristics similar to those of other polyphenols, helping prevent illness by providing antioxidant and antimicrobial benefits.
• Theanine – All types of tea come from the leaves of the Camellia sinensis plant, and all contain L-Theanine, including black tea. Theanine has a slightly savoury taste, which gives black tea a mild umami flavour. L-theanine increases the frequency of alpha brain waves, helping us feel relaxed while remaining mentally alert.

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