Decaffeinated Earl Grey Recipe

Heat water

Bring fresh water to a near-boil (about 200°F / 93°C). If you don't have a thermometer, bring water to a boil and let stand 30 seconds.

Prepare tea and bergamot

Place 2 tsp decaffeinated black tea in a teapot or infuser. Add 1/4 tsp dried bergamot peel or 2–3 drops bergamot oil distributed across the leaves (if using oil, add sparingly). Gently swirl to combine so the bergamot flavor is evenly distributed.

Steep

Pour 12 oz hot water directly over the tea leaves. Cover and steep for 3 to 4 minutes for a balanced Earl Grey flavor; steep up to 5 minutes for a stronger cup. Avoid steeping longer than 5 minutes to prevent bitterness.

Strain

Remove the infuser or strain the tea leaves into a cup. Pressing leaves is unnecessary and may increase astringency.

Sweeten: Stir in 1 tsp honey or simple syrup while the tea is hot so it dissolves evenly. Taste and add more if desired.

Cream: If you prefer a creamier Earl Grey, add 2 tbsp milk or non-dairy milk and stir gently.

Lemon: If you like a brighter citrus lift, add one lemon slice. (Do not add milk and lemon together — the acid can cause curdling.)

Make a concentrated brew: Use the Tea Base steps but steep with 12 oz hot water and 3 tsp decaffeinated tea (or steep the regular amount and double the tea leaves) to produce a stronger concentrate.

Cool quickly: Pour the strained hot concentrate into a heatproof container and let cool 5–10 minutes, then refrigerate or add ice to chill.

Assemble iced tea: Fill a glass with 1 cup ice cubes, pour 6 oz cold water over the ice, then add 6 oz chilled tea concentrate (adjust to taste). Sweeten with simple syrup if desired and garnish with a lemon slice.