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Earl Grey Loose Tea Caddy (International Blend) 100g Loose Tea

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  • Earl Grey Loose Tea Caddy (International Blend) - 100g Loose Tea
  • Earl Grey Loose Tea Caddy (International Blend) - 100g Loose Tea
  • Earl Grey Loose Tea Caddy (International Blend) - 100g Loose Tea
£7.50
SKU IEGT0614-100 Net Weight 100g

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Twinings of London tea tins are world famous. We see intrepid travellers from overseas making a beeline to our London flagship store 216 Strand to stock up on this collection of teas.

Made from tin with the familiar Gold and Black logo.

Earl Grey Tea: The story goes that Earl Grey, the Georgian prime minister, was given cases of this tea by a Chinese Mandarin. He liked it so much he brought it home and asked Twinings to recreate it for him. And that's what we've been doing ever since. Light, fragrant and with a distinctive bergamot flavour, our Earl Grey still has all the taste of the original. And we like to think it's still the best today.

More About This Product

Sustainability & Sourcing
Loose Leaf Tea

This is a high quality loose leaf tea. Use one teaspoon per cup and brew for two to three minutes.

Ingredients

Black Tea, Bergamot Flavouring

Brewing instructions

We believe that how you make your tea is equally as important as the tea you use, so here's how we like to make our tea.

  • Use one rounded teaspoon per person.
  • Allow freshly boiled water to cool for two to three minutes.
  • Pour on the boiled water and leave the tea to brew for two to four minutes, or until you think it's ready.
  • Add a touch of milk or a slice of lemon.

And, for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

About black tea

Black tea, just like green tea, comes from the Camellia Sinensis plant. After plucking, the leaves are laid on drying trays & withered to remove some moisture and to make them more pliable. The leaves are then rolled and may be cut "Broken" leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour) Oxidation is stopped by firing the leaves with hot air until they are the right (brown) colour depending on the region as the leaves dry they turn black.

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