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Earl Grey Blueflower

Earl Grey Blueflower

As low as €4.75

A black Ceylon tea flavoured with the oil from the bergamot peel, a citrus fruit similar to a lemon.

More Information
Category	Black tea
Description	A distinct bergamot (citrus) flavour, slightly weakened compared to regular Earl Grey by the cornflower.
ingredients	Black tea, bergamot oil and cornflower.
Guide	Use 2 grams of tea per cup/mug (200ml) in a spacious tea filter bag and brew gently for 3-4 minutes in boiled water (95°C).
Origin	Sri Lanka

Traditional English tea named after Earl Charles Grey. There are several 'rival' stories about the naming of the tea. A 2010 survey found that many Britons associate drinking Earl Grey with 'posh' or the upper classes.

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BLACK TEA

Tea is a soothing and refreshing drink with a rich culture and history. You can drink a cup of tea for just a few cents, but tea is a fascinating journey of discovery if you are open to it.

Tea is made exclusively from the leaves of the Camellia Sinensis plant. Beverages made from other ingredients may not formally be called tea. We call them infusions. The youngest leaves are always picked from the Camellia Sinensis shrub, namely the needle-shaped leaf and the two leaves next to it. This is called 'two-leafs-and-a-bud'. These freshly plucked leaves are then used to make black tea, oolong tea, green tea and fermented tea.

When the tea leaves are picked, they are allowed to wilt until they are limp and rubbery. Then they are rolled and crushed to activate the leaf juices (enzymes and essential oils) and to separate the soft parts from the hard ones. The leaf juices react immediately with the oxygen from the air resulting in brown colouring (oxidation). After about 4-8 hours of oxidation, the tea is entirely dark: black or, as they say in China, red. After this, the tea is dried for about 20 minutes in an oven at 90°C.