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Earl Grey
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Earl Grey

SATECH-EG-LL10

$2.50 / unit

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Ingredients

FBOP Black tea

Referencing the Flowery Broken Orange Pekoe system, this grade is defined by two principles; the size of individual tea leaves and the part of the leaf, the tea contains.

Bergamot Oil

Fusion of Nature: Bergamot Infused Ceylon Leaves Hand-picked in the Lumbini Valley, the organic tea leaves undergo precise rolling and are perfumed with the finest triple-distilled Spanish bergamot oil. Through meticulous extraction and blending, this blend's vibrant citrus notes and earthy undertones are married, creating a harmonious, complex infusion.

Corn flowers

Honoured for their remedial properties and delicate aromatics, these cornflowers are edible petals native to Europe. Served as a refined floral garnish & aided to add aesthetics and complexity to recipes.

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How To Make
What you need
Step 1: Temperature 90°
Step 2: Weigh 1.3g
Step 3: Time 4 ¼ mins
Step 4: Serve
  • Earl Grey
  • Brewing Vessel (Teapot or Gaiwan)
    Digital Kettle
    Digital Scales
    Timer / Watch
    Serving Vessel
    Spoon
    Cup and Saucer
  • Heat the kettle to the desired temperature and pre-heat all the vessels, then discard the water.

  • If you don't have a temperature-controlled kettle or thermometer, add cold water to the tea before topping it with boiling water. We recommend 10% cold water for 90 degrees and 20% for 80 degrees. PLEASE NOTE: this is approximate, and different teaware materials will affect the outcome.
  • Weigh the appropriate amount of tea and add it to the pot. Pour the desired amount of pre-heated water over the leaves in a circular motion so the leaves unfurl and awaken.

Steep the leaves for the recommended time. If the leaves are tightly confined in the vessel, give a little stir to ensure maximum surface area is achieved.

  • Once the desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by straining into a serving vessel.

  • Pour into a cup and serve.
How To Make
What you need
  • Earl Grey
  • Brewing Vessel (Teapot or Gaiwan)
    Digital Kettle
    Digital Scales
    Timer / Watch
    Serving Vessel
    Spoon
    Cup and Saucer
Step 1: Temperature 90°
  • Heat the kettle to the desired temperature and pre-heat all the vessels, then discard the water.

  • If you don't have a temperature-controlled kettle or thermometer, add cold water to the tea before topping it with boiling water. We recommend 10% cold water for 90 degrees and 20% for 80 degrees. PLEASE NOTE: this is approximate, and different teaware materials will affect the outcome.
Step 2: Weigh 1.3g
  • Weigh the appropriate amount of tea and add it to the pot. Pour the desired amount of pre-heated water over the leaves in a circular motion so the leaves unfurl and awaken.
Step 3: Time 4 ¼ mins

Steep the leaves for the recommended time. If the leaves are tightly confined in the vessel, give a little stir to ensure maximum surface area is achieved.

Step 4: Serve
  • Once the desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by straining into a serving vessel.

  • Pour into a cup and serve.

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.

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