Restaurants›Biscuit Love Gulch›Earl Grey Tea Recipe

Earl Grey Tea Recipe

Inspired by Biscuit Love Gulch
Time8m
Serves1

Make Earl Grey Tea Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Tea

Method

For the Tea

1

Heat water

Pour 1 cup (240 ml) fresh cold water into a kettle or small saucepan and bring to a near-boil — around 200–205°F (93–96°C). If you don’t have a thermometer, bring to a rolling simmer but stop just before a vigorous boil.

2

Pre-warm teapot or cup

While the water heats, warm your teapot or cup by rinsing it with hot water. Discard the rinse water. This helps keep the brewed tea at the correct temperature.

3

Add tea

Place 1 teaspoon of loose-leaf Earl Grey (or 1 tea bag) into an infuser or directly into the teapot/cup.

4

Optional: boost bergamot

If you want a brighter bergamot aroma, add about 1/4 teaspoon of food-grade bergamot oil or a thin strip of bergamot rind to the infuser or cup before pouring water. This is optional — most Earl Grey blends already contain bergamot.

5

Steep

Pour the hot water over the tea. Cover the cup or teapot and steep for 3–5 minutes: 3 minutes for a lighter, more aromatic brew; 4 minutes for balanced flavor; 5 minutes for a stronger, more tannic cup. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

6

Remove leaves

Remove the tea bag or strain out loose leaves promptly once the desired steep time is reached to stop extraction.

7

Sweeten and milk (optional)

If desired, stir in up to 1 teaspoon of sugar or honey to taste. Add about 2 tablespoons of milk (dairy or plant-based) for a creamier cup; gently stir to combine. Taste and adjust sweetener or milk as preferred.

8

Serve

Serve immediately while hot. If you used loose leaves directly in the pot, pour through a strainer into the cup. Enjoy plain or with a slice of lemon (note: lemon will curdle milk, so don’t add lemon if you added milk).