Exact quantities, then the method.
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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Earl Grey Strong, 15 Tea Bags 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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