The Standard Earl Grey Strong Cup
A bold Earl Grey built for milk: heavier bergamot over a fuller black base, brewed strong but not stewed.
Earl Grey Strong is the one to reach for if you take your Earl Grey with milk: a bolder black base carrying a heavier dose of bergamot, so unlike a delicate Darjeeling Earl Grey it doesn't vanish under a proper splash. The only thing to watch is the steep, so it comes out strong rather than stewed.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Earl Grey Strong Cup recipe. Canonical: https://teas.co.uk/recipes/earl grey/the standard earl grey strong cup/
It uses Teapigs Earl Grey Strong, a bold whole leaf bergamot Black Tea. One mug, a few minutes, made for milk.
You'll need
- 1 Teapigs Earl Grey Strong tea temple
- 250ml water at a full rolling boil
- A splash of cold milk
- Sugar or honey, optional
Method
- Boil fresh water fully. Earl Grey Strong has a fuller black base than a Darjeeling Earl Grey, so it wants 100C to open up.
- Put the temple in the mug and pour the boiling water straight onto it.
- Steep 3 to 4 minutes. Four gives a bold, milk ready cup; do not go past 4 or even a strong blend turns tannic and bitter.
- Press the bag against the side a couple of times and remove it.
- Add a splash of cold milk after the bag is out; this blend is designed so the bergamot still reads clearly through milk. Sweeten if you like.
Want the background, not just the brew?
Brewed with: Teapigs Earl Grey Strong, 15 Tea Bags 37.5g
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