Earl Grey Black Recipe

Time10m

Serves4

india

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Ingredients

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1
Heat water
Pour 4 cups of fresh cold water into a kettle or saucepan and bring to a gentle rolling boil over medium-high heat.
2
Add tea
If using loose leaf Earl Grey, add 4 tsp of tea leaves to a heatproof teapot or an infuser placed in a teapot. If using tea bags, use 4 tea bags and place them in the teapot.
3
Steep
Once the water reaches a full boil, remove from heat and pour directly over the tea leaves/tea bags. Cover and steep for 3 to 5 minutes depending on desired strength (3 minutes for lighter, 5 minutes for robust). If you want a stronger bergamot aroma, add 1/2 tsp bergamot oil to the teapot before pouring water (stir gently) or use a more bergamot-forward Earl Grey blend.
4
Strain
After steeping, strain the tea leaves or remove tea bags and discard. Pour the brewed tea back into the kettle or serving pot to keep warm.

5
Cardamom-infused Tea (optional)
For a subtly spiced Indian twist, lightly crush 2 cardamom pods and add them to the teapot along with the leaves before pouring the hot water. Steep together for the same 3–5 minutes so the cardamom aromatics infuse into the brew.
6
Milk and sweetened Earl Grey (optional)
If you prefer milk tea, gently warm 1/2 cup milk in a small saucepan (do not boil). Add warmed milk to the strained tea to taste (start with 1/4 cup per cup of tea) and stir in 2 tsp sugar or 1 tsp honey. Taste and adjust sweetness. For a lemony black Earl Grey (no milk), add a slice of lemon to each cup instead of milk to enhance the bergamot notes.
7
Serve
Pour the brewed tea into cups. If you used milk, pour the milk-infused tea; otherwise serve black Earl Grey with lemon slices on the side. Offer additional sugar or honey at the table.
8
Storage
Any leftover brewed tea can be cooled and refrigerated in a covered container for up to 48 hours. Reheat gently or serve over ice for iced Earl Grey.