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Cream Of Earl Grey

Cream Of Earl Grey
Cream Of Earl Grey
Cream Of Earl Grey
New
Cream Of Earl Grey
Cream Of Earl Grey
Cream Of Earl Grey
Cream Of Earl Grey
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  • Stock: In Stock
  • Model: BT3057
  • SKU: BT3057
  • UPC: Green
Create unlimited custom product blocks and display them in accordions or tabs or open blocks. Each block can be assigned to all products at once or specific products according to advanced criteria.
Create unlimited custom product blocks and display them in accordions or tabs or open blocks. Each block can be assigned to all products at once or specific products according to advanced criteria.

Earl Grey is as well known to tea drinkers as English Breakfast probably as iconic as Buckingham Palace, Big Ben or The Globe Theatre. If you are a lover of Earl Grey and haven’t yet found yourself cradling a cup of Cream Earl Grey yet, you are in for a real treat. Cream Earl Grey has a taste that’s smooth with vanilla overtones that stand out above the signature Earl Grey bergamot flavour. This is a tea that would complement a royal meal or any another aristocratic occasion for that matter! I can only assume that Charles Grey, the original creator of Earl Grey tea (probably) would have been a big fan of this variation on his original idea.

Brewing
Brewing
Quantity
Water
Brew
Serve
tea leaveswater temperaturebrew timeServe as isServe with milkServe with honeyServe with lemon
1 tspn per cup95°c3-4 minStraightMilkHoneyLemon
Character
Character A dark brew highlighted by the trademark bergamot flavour of the Earl Grey with light vanilla notes and a smooth finish.
Description
Description A luscious black tea Earl Grey mellowed with soft flavours of cream. Fans of Earl Grey are in for a delicious treat. Cream of Earl Grey has a smooth taste with vanilla notes which come through the signature earl grey bergamot flavour.
Details
Ingredients Black Tea, Bergamot and Cream flavouring
Origin Sri Lanka
MobileDetails
Brew 1 tsp per cup in water at 95°c for 3-4 mins
Serve Just as it is or with milk, honey and lemon.

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