Imperial Earl Grey Recipe

Heat water

Bring 240 ml filtered water to a gentle boil, then remove from heat and allow to cool for 30 seconds (target temperature about 95°C).

Pre-warm vessel

Rinse your teapot or serving mug with a small amount of the hot water, then discard that water. This stabilizes temperature for brewing.

Steep tea

Place 2 tsp (approx. 4–5 g) Earl Grey loose leaf tea into an infuser or directly into the teapot. Pour the 240 ml of hot water over the leaves. Cover and steep for 3 to 4 minutes for bright, brisk flavor; steep 4 to 5 minutes if you prefer a stronger, more robust cup. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Strain

Remove the infuser or strain the tea into a warmed cup to stop extraction.

Prepare cream mixture

If serving with milk/cream, gently warm 60 ml whole milk and 15 ml heavy cream together in a small saucepan over low heat until hot but not boiling (or heat in microwave for 20–30 seconds). Gentle warming improves texture and prevents shocking the brewed tea.

Combine with brewed tea

Pour the warmed milk/cream into the brewed tea. Stir gently to combine. Taste and adjust milk ratio to preference — less for a lighter tone, more for a richer, 'imperial' mouthfeel.

Sweeten

Add 1 tsp honey (or sweetener of choice) to the tea and stir until dissolved. Adjust sweetness to taste.

Garnish

Express an orange zest over the cup (twist it to release oils) and drop it in. Optionally add one whole star anise to the cup or teapot for an aniseed aromatic note; remove before drinking if you prefer. Serve immediately.