Our expert blenders use their knowledge of the best teas, estates and harvests, in skilfully marrying flavours and aromas to create exceptionally alluring blends. For our Imperial Earl Grey they use only orthodox leaves, the top 2 leaves of each plant, and natural bergamot oil from Calabria, Italy. The result? A gorgeously perfumed, sophisticated liquor with restrained citrus notes subtly balanced against the teas’ tannin and sweetness.
When steeped the pearls gracefully unfurl, releasing their heady perfume and fresh, floral flavour. According to legend a Chinese emperor in the Song dynasty (960-1279AD) used several hundred pots of jasmine to perfume the palace grounds. Around this time the Chinese began to scent their teas by adding blossoms from jasmine, rose, lotus and lychee.
110 grams of Imperial Earl Grey will produce 70 cups of tea, using 3 grams of tea and 2 infusions per cup. This blend of Earl Grey is light and we suggest it's drunk black,, paying attention not to over-infuse the first cup.
115 grams of Jasmine Downy Pearls will produce 115 cups of tea, using 3 grams of tea, and at least 3 infusions per cup.
Rediscover Earl Grey, infuse one rounded teaspoon per cup for 3-4 mins in water just reaching the boil (95-98°C). Best drunk black, but also with a dash of with milk or lemon, morning or afternoon. Perfect for afternoon tea with cakes, or with creamy desserts and English cheeses.
Indulge in the floral notes of Jasmine with one rounded teaspoon per cup for 3 mins, infused in water well below boiling (70-85°C: allow water to cool for 2-4 mins after just reaching boiling). To see the pearls unfurl use a glass pot or gaiwan. Leaves can be re-infused for slightly longer to reveal more flavours. Drink without milk. Excellent with Oriental food or an afternoon cake.
Luxury Gift box with 2 tea tins and tea information cards unique to each tea.
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