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Ingredients
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Tea Base
Water & Brewing
Finish & Optional Additions
Method
Tea Base
Measure Tea
Measure 2 tsp of a robust black tea (Assam or Ceylon) and 1 tsp of Earl Grey (bergamot-flavored) loose leaves. Combine them in a small bowl and gently mix so the bergamot-scented leaves are evenly distributed.
Water & Brewing
Heat Water
Bring 12 oz (about 350 ml) of fresh filtered water to a near-boil, approximately 95–98°C (203–208°F). If you don't have a thermometer, bring to a rolling boil and let sit for 20–30 seconds.
Preheat Teaware
Pour a small amount of the hot water into your teacup or teapot, swirl to warm the vessel, then discard the warming water.
Steep Tea
Place the blended tea leaves in an infuser, teapot, or directly in the warmed cup. Pour the hot water over the leaves. Steep for 3 to 4 minutes for a full-bodied, noir-style Earl Grey. For a stronger, more robust cup, steep up to 4.5 minutes, but avoid over-steeping longer than 5 minutes to prevent excessive bitterness.
Strain
Remove the infuser or strain the tea leaves immediately after the desired steep time to stop extraction.
Finish & Optional Additions
Sweeten (Optional)
If desired, add 1 tsp granulated sugar or 1 tsp simple syrup to the hot tea and stir until dissolved. Adjust to taste.
Add Milk or Cream (Optional)
For a creamier Noir Earl Grey, add 1 tablespoon of milk or cream and stir. Add more if you prefer a milkier cup.
Iced Variation (Optional)
To serve iced, brew the tea using the same proportions but steep for the shorter end of the range (3 minutes). Pour the finished tea over a cup filled with ice (about 1 cup). If desired, use double-strength (double the tea leaves) and pour over ice to avoid excessive dilution.