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FRAGRANT
EARL GREY TEAS
Earl Grey loose leaf tea is defined by a single ingredient: bergamot, a fragrant citrus fruit grown almost entirely along the coastal strip of Calabria in southern Italy, whose cold-pressed rind oil gives Earl Grey its unmistakable aromatic lift. Our collection celebrates that classic character across a broad range of styles — from strong and breakfast-friendly to lighter and floral, green, smoky and decaffeinated.
One Ingredient, Many Styles
Earl Grey's identity comes down to bergamot — a citrus hybrid, part orange, part lemon, grown almost entirely in Calabria at the very toe of Italy, where the coastal climate produces the concentrated aromatic oils that define its character. Cold-pressed from the rind and blended with tea, bergamot brings a bright, floral, zesty lift that is unlike any other flavouring in the tea world. The style takes its name from Charles Grey, the British Prime Minister, with the earliest known recipes dating to the 1830s. What has kept it popular ever since is its remarkable adaptability: the bergamot remains the constant, while the tea base can shift from a sturdy black blend to sencha, a smoky style or a decaffeinated evening cup — each producing something genuinely different while remaining unmistakably Earl Grey.
Flavour and Character
Three teas show the range within this collection particularly well. Breakfast Earl Grey is built for the morning: a strong blend of black China and Ceylon teas with a clear bergamot character that has the body and depth to hold up with milk while still delivering the freshness that makes Earl Grey so distinctive. Earl Grey Sencha with Wild Bergamot takes the style in a completely different direction — with Japanese sencha as its base and wild bergamot layered with orange blossom notes, it produces a lighter, fresher and more aromatic cup that is best enjoyed without milk, where its floral character can be fully appreciated. Smokey Earl Grey offers the most distinctive expression: the introduction of smoky tea notes creates an Earl Grey that feels deeper and bolder, a cup for those who want complexity and a more dramatic edge while keeping bergamot at its heart.
Brewing Earl Grey Tea
All three teas brew well with freshly boiled water. Breakfast Earl Grey benefits from three to four minutes of steeping and takes milk well — add it after brewing to find the right balance between bergamot freshness and body. Earl Grey Sencha is best brewed at a slightly lower temperature — around 80 to 85°C — and steeped for two to three minutes; any longer and the green tea base can become bitter, masking the delicate bergamot and blossom notes. Smokey Earl Grey suits a fuller steep of four minutes and is best taken black, where both the smoke and the citrus come through with the most clarity.
The collection extends further to include Earl Grey Reserve with Cornflowers for a more floral and elegant take, Russian Earl Grey for a spiced citrus variation, and Evening Earl Grey Decaffeinated for those who want the full bergamot experience without the caffeine. There is an Earl Grey here for every time of day and every style of cup.
FAQs
Earl Grey is a tea flavoured with bergamot, a fragrant citrus fruit that gives the tea its distinctive aroma and taste.
Earl Grey usually tastes bright, citrusy and fragrant, balanced by the body and depth of the tea base.
Yes. Stronger Earl Grey styles can work well with milk, while lighter or greener versions are often better drunk black.
Most Earl Grey teas do contain caffeine because they are based on black or green tea, though decaffeinated versions are also available.
Choose by style: a classic black Earl Grey for tradition, a stronger breakfast version for milk, a green Earl Grey for a fresher cup, a smoky Earl Grey for something bolder, or decaf for evening drinking.