Smoky Earl Grey Loose Leaf Black Tea

🍵 The Blend — High-grown Ceylon black tea scented with natural bergamot oil and blended with pine-smoked Lapsang Souchong for a bold, aromatic, and distinctively layered Earl Grey
🍵 The Colour — A deep, burnished amber infusion with a complex aroma that rises immediately — bright bergamot citrus first, followed by a warm, resinous smokiness from the Lapsang
🍵 The Character — Floral and full-bodied, with the signature citrus brightness of Earl Grey balanced against a gentle, lingering smokiness that adds real depth without overpowering
🍵 The Occasion — A commanding morning cup or a reflective afternoon tea — satisfying on its own, and takes a small splash of milk beautifully for those who prefer it softer

Smoky Earl Grey loose leaf black tea occupies a particular place in the Earl Grey story. Where classic Earl Grey has been delighting British tea drinkers since at least the 1830s, the smoky variation — built on the addition of Lapsang Souchong — takes that familiar, beloved formula and adds a quietly dramatic new dimension: warmth, depth, and a resinous complexity that transforms a classic cup into something genuinely memorable.

The base of this blend is high-grown Ceylon black tea, chosen for its clean, lively character and natural brightness. Tea grown at elevation in Sri Lanka develops a smooth, well-balanced flavour — light enough not to obscure the aromatics layered on top, yet substantial enough to give the cup real body. Natural bergamot oil follows — cold-pressed from the Citrus bergamia, a small citrus fruit grown almost exclusively in Calabria in southern Italy, and the ingredient that defines Earl Grey itself. Its fresh, floral, faintly perfumed quality is unmistakable.

Then comes the Lapsang Souchong. Produced in the Wuyi Mountains of China's Fujian province, this is a black tea whose leaves are traditionally smoke-dried over burning pinewood — a method that began, by one account, quite accidentally, and was so well received that it became a defining feature of the tea. In this blend, the Lapsang is used with restraint, lending warmth and a gentle resinous note that settles into the finish rather than dominating from the outset.

The result is a cup of genuine complexity. Bright and citrusy on the nose and in the first sip, it evolves slowly into something richer and more contemplative. Full-bodied enough to take a little milk, nuanced enough to reward drinking straight. It is worth noting, too, that Smoky Earl Grey is reputed to have been a favourite of the late Queen Elizabeth II — a pleasant detail that places this tea in rather distinguished company.

Finding teas of this character is what High Teas London has been doing since 2008. With over 350 teas and infusions — one of the largest collections in the country — our range spans the classic and the rare, from timeless everyday blends to teas with genuine stories behind them. Smoky Earl Grey is one of the most distinctive in our Earl Grey collection.

Ingredients: Ceylon black tea, natural bergamot oil, Lapsang Souchong.

Brewing Note: Smoky Earl Grey brews best in freshly drawn water brought to a full boil. Use one heaped teaspoon per cup and steep for 3 to 4 minutes — shorter for a lighter, more citrus-forward result; the full 4 minutes for greater body and a more pronounced smokiness from the Lapsang Souchong. The tea is rewarding on its own, and takes a small amount of milk well if you prefer a softer, more rounded finish. Avoid leaving it to over-steep, as the tannins in the Ceylon base can turn slightly sharp; if you prefer a stronger cup, add a little more leaf rather than extending the brew time.