Victorian Era Earl Grey

$7.00

BLACK TEA | MODERATE CAFFEINE | ROSE, LAVENDER & BERGAMOT

Rose congou is a black tea layered with roses five times during production, giving the leaf a deep rose character. Lavender, rose petals, and bergamot build on that base, creating a floral Earl Grey where rose comes first and citrus follows. It’s elegant enough for a special occasion, yet lovely with a splash of milk.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

rose congou black tea, rose petals, lavender, rosemary, bergamot flavor

Please select a packaging option below:

“Rose and bergamot settle like lace on the air.
A cup this lovely deserves a moment of care.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

One of our favorite customers, Jen, loves this tea so much that when her daughter got married, she asked us to help her give it out as a wedding favor. Watching a tea leave the shop and end up on someone's wedding day is the kind of thing that stays with us.

If the rose is what draws you in but you want something a little less floral-forward, our classic Organic Earl Grey is the purist's version, bergamot without any of the rose or lavender. And if you love this one but want a second citrus note in the mix, Duchess Grey adds orange peel alongside the bergamot for a brighter, slightly more everyday cup.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of boiling water. Steep 3 to 4 minutes. A full steep gives the rose and lavender enough time to come through without letting the bergamot take over.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of boiling water. Steep 3 to 4 minutes and pour over a full glass of ice. The extra leaf covers what the ice waters down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 6 to 8 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Victorian Era Earl Grey

Victorian Grey Affogato

Serves 1

Hot Victorian Era Earl Grey pours right over a scoop of lemon ice cream, a bergamot spin on the classic affogato.

Ingredients

  • 2 tsp Victorian Era Earl Grey tea
  • 1/2 cup boiling water
  • 1 cup lemon ice cream
  • Lemon zest

Instructions

  1. Bring the water to a boil and brew 1/2 cup of Victorian Era Earl Grey using 2 tsp loose leaf tea. Steep for 3 to 4 minutes, then strain.
  2. Pour a little tea into the bottom of a bowl and add a scoop of ice cream on top.
  3. Pour the hot steeped tea over the ice cream.
  4. Top with lemon zest and serve.

Download the printable recipe card (PDF)