Moonlit Earl Grey Tea

$7.00

BLACK TEA | MODERATE CAFFEINE | CREAMY & CITRUSY

The smell sells it. The strength is what keeps it sold. Bergamot with vanilla and cream in it, all of it at full volume, and a cup that never trades on the aroma and then underdelivers. Most people meet this tea while shopping for a different Earl Grey, and most of them never quite get back to it.

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

Ingredients

black tea, cornflower petals, orange peel, all natural bergamot, creme & vanilla flavors

Please select a packaging option below:

“For as long as the steam rises, you’re off the clock.
Let the warmth do the rest.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Most people come in looking for a classic Earl Grey. We show them our shelf of Earl Grey blends as well and many leave with this one instead. Then they come back for it and order it in the largest bags. If you love Earl Grey, try out many versions including Duchess Grey a citrusy, floral one and Victorian Era has a savory rosemary note. Fun fact: we have moved this tea around the shop, even to the dreaded bottom shelf, but it remains a best-seller.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 3 to 5 minutes. Black tea needs the full boil.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Moonlit Earl Grey

Lemony Earl Grey Muffins

Makes 12 muffins

Moonlit Earl Grey steeps right into the milk here, so its bergamot flavor runs through every bite alongside bright lemon zest and warm nutmeg.

Ingredients

  • 3 tbsp Moonlit Earl Grey tea
  • 1 cup whole milk
  • 2 cups all-purpose flour
  • 1/2 cup cane sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/4 tsp nutmeg
  • 2 tsp fresh grated lemon zest
  • 1 egg, lightly beaten
  • 4 tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 375°F. Grease muffin cups with butter. Heat milk in a saucepan over medium low heat until hot but not bubbling. Add tea, cover, and let steep for 20 minutes. Check halfway through to see if the milk is still warm; if it's gotten cold, gently warm again over low heat.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, nutmeg, and lemon zest.
  3. Strain the infused milk, then add butter, milk, and egg to dry ingredients, mixing with the whisk just until combined.
  4. Fill each muffin cup three quarters full with batter, then bake for 20 minutes or until golden on top and a cake tester inserted into the middle of a muffin comes out clean. Let cool 5 minutes, then transfer to a wire rack to finish cooling. Serve with thick cut marmalade for extra citrus flavor.

Download the printable recipe card (PDF)