Blue Flower Earl Grey Recipe

Inspired by Eva

Time8m

Serves1

Make Blue Flower Earl Grey 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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1
Combine tea and flowers
Measure 2 tsp Earl Grey loose-leaf tea into a teapot or infuser. Add 1 tsp dried blue cornflower petals on top of the tea. The petals are primarily for aroma and visual color notes and should be mixed gently with the tea leaves.

2
Heat water
Bring 8 oz (about 240 ml) filtered water to a temperature just off boiling, about 95°C / 203°F. If you don't have a thermometer, bring to a full boil and let sit 30 seconds.
3
Steep
Pour the hot water directly over the tea leaves and cornflower petals. Cover the teapot or place a lid over the cup to retain heat and aroma. Steep for 3 to 4 minutes for a balanced strength. Use 3 minutes for a lighter, more floral cup; 4 minutes for a stronger, more robust Earl Grey flavor. Avoid steeping longer than 5 minutes to prevent excessive bitterness.
4
Strain
Remove the infuser or strain the tea into a cup to separate the leaves and petals from the liquid. Give the teapot a gentle swirl before pouring to mix the infusion evenly.
5
Finish (optional)
If desired, add 2 tbsp milk or a splash of plant-based milk and 1 tsp sweetener to taste. Stir gently. For a classic presentation, serve without milk to highlight the bergamot and floral notes; for a creamier mouthfeel add milk after tasting.
6
Garnish & Serve
Optionally, float a few extra cornflower petals on the surface for visual appeal. Serve immediately while hot.