How to Pack a Flask of Earl Grey Rooibos (Without It Stewing)

teas.co.uk · 10 min · Fills a 500ml flask (about 2.5 mugs)

You'll need

3 Dragonfly Organic Earl Grey Rooibos pyramid bags (use 5 for a 1-litre flask)
500ml freshly drawn water, brought to a true rolling boil (use 1L for the larger flask)
2 tsp golden caster sugar OR 1 tbsp acacia honey (added to the flask while the brew is still hot)
1 small unwaxed lemon wedge in a small screw top pot, OR a 100ml bottle of UHT whole milk (refrigerated milk does not travel)
2 small foil wrapped shortbread biscuits or 2 small pieces of dark chocolate, for the saucer at the destination
1 small extra wrap of demerara sugar in foil, in case the in flask sweetness needs adjusting
1 clean 500ml vacuum flask (or 1L), with the seal in good condition

Warm the flask first: half fill it with hot water, seal it for a couple of minutes, then tip the water out. A cold flask robs the fresh tea of its heat straight away.
Bring the kettle to a full rolling boil. Brewing straight in the flask means there is no teapot in between to cool the water, so the rooibos and bergamot get the full 100C.
Drop three Earl Grey Rooibos bags into the warm flask (five for a 1-litre flask) and pour the boiling water over, leaving about 2cm at the top so the flask does not push its lid off as it cools.
Rest the lid on loosely and steep for six minutes.
Lift the bags out, press them gently against the neck, and discard. This is the step that matters: leave them in and the tea will stew and turn bitter long before you drink it.
Stir in sugar or honey now, while it is hot, if you take it sweet. Otherwise leave it plain and sweeten by the cup later.
Seal the flask, wiping the neck so the lid does not stick. Carry milk or a lemon wedge separately and add them as you pour; UHT milk is worth using here, as fresh milk can turn on a long trip. Brewed this way it pours bright for a good four hours.

Recipe: https://teas.co.uk/recipes/earl grey/how to pack a flask of earl grey rooibos without it stewing/