Steeping Earl Grey Tea
Earl Grey relies on the delicate balance of citrus and black tea tannins. Getting the timing right is the difference between a bright, floral cup and a harsh, metallic one.
The temperature matters as much as the time.
Black tea requires high heat to extract flavor, but boiling it for too long draws out unwanted bitterness. Use freshly drawn water, as re-boiled water lacks the oxygen needed to fully open the leaves.
- kettle
- teacup or teapot
- strainer (if using loose leaf)
- saucer or lid
What goes in.
- 1 tsphigh-quality loose leaf Earl Grey
- 8 ozfiltered cold water
Control the Bergamot
The volatile citrus oils in bergamot dissipate quickly. Cover the vessel while steeping to trap the aroma, and strain the leaves promptly at the four-minute mark to keep the finish clean.
The method.
Warm the vessel
Rinse your cup or teapot with a splash of boiling water and discard it. This keeps the tea from cooling prematurely when you add the fresh water.
Boil the water
Bring the water to a rolling boil. Remove from heat the moment it reaches this point to keep the oxygen levels high.
Steep
Add the leaves to the cup or strainer. Pour the water directly over the leaves and cover immediately. Set a timer for 3 minutes.
Strain
At the 3-minute mark, lift the leaves out. Sip a small amount; if you prefer more strength, add 60 seconds. Do not exceed 5 minutes total.
Other turns to take.
London Fog
Add two ounces of steamed, frothy milk and a half-teaspoon of vanilla syrup to the steeped tea.
Iced Earl Grey
Double the amount of tea leaves, steep as directed, then pour the hot concentrate immediately over a glass filled to the top with ice.
When it doesn't go to plan.
Never squeeze the tea bag or press the leaves; this releases trapped tannins that will ruin the texture of the tea.
If using a teapot, use one teaspoon of leaves per cup, plus one 'for the pot' if you are brewing for a group.
Bergamot is heat-sensitive; avoid using water that has been boiling for several minutes.
The ones that keep coming up.
Why does my tea taste metallic?
This is usually caused by over-steeping the leaves. Once the tannins are fully extracted, the tea becomes astringent and leaves a chalky feeling on the tongue.
Should I add milk?
Earl Grey is traditionally served black to highlight the bergamot, but the addition of milk softens the tannins if you find the tea too sharp.