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"I used to order my Earl Grey from England, but this is simply the best Earl Grey I've ever had. It's bold, refreshing and soothing. It's everything I look for in a cup!."

Eloise
In Britain tea is usually black tea served with milk (never cream; the cream of a "cream tea" is clotted cream served on scones, usually with strawberry jam, a tradition originating from Devon and Cornwall). Strong tea served with milk and occasionally one or two teaspoons of sugar, usually in a mug, is commonly referred to as builder's tea. Much of the time in the United Kingdom, tea drinking is not the delicate, refined cultural expression that some might imagine: a cup (or commonly a mug) of tea is something drunk often, with some people drinking six or more cups of tea a day.

Whether to put milk into the cup before or after the tea is, and has been since at least the late 20th century, a matter of some debate with claims that adding milk at the different times alters the flavour of the tea. The heating of milk above 75 degrees Celsius (adding milk after the tea is poured, not before) does cause denaturation of the lactalbumin and lactoglobulin. This may affect the flavor. In addition to considerations of flavor, the order of these steps is thought to have been, historically, an indication of class. Only those wealthy enough to afford good quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk.
1. Bring fresh cold water to a temp of 210F (boiling) .

2. Warm your teapot with several ounces of hot water for about 30 seconds and then empty.

3. Add 1 tsp. of tea for each 6 - 8 oz. cup you are making (depending upon how strong of a cup you like). Since different teas have widely varying leaf size, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas use more, with tightly rolled leaves use less.

4. Rinse the leaves. Pour water over the leaves and allow to set just a few seconds. Pour the tea out.

5. Fill your pot again with water. Cover and let steep for 3 to 5 minutes. The time it takes for tea to brew depends on the leaf size. The smaller or more delicate the leaf, the faster the tea infuses.

Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color.

Most green, oolong, white and some black teas are good for multiple infusions. Just add fresh hot water to the pot and increase the steeping time slightly for each subsequent infusion. Repeat until the flavor starts to fade.
Earl Grey FP
Origin: Nuwara Eliya + Dimbula + Uva, Sri Lanka
This tea is made from top grade orange pekoe Ceylon black tea scented with the elegant fragrance of bergamot. When brewed this tea produces a bright coppery color liquid with a piquant and refreshing taste. The stories of Earl Grey are numerous and the tea proved very popular in the Prime Minister's drawing room. The title Earl Grey was created in the Peerage of the United Kingdom in 1806 for the 1st Baron Grey, a General in the British Army. Earl Grey tea is named for the 2nd Earl. The longer you allow this tea to brew the stronger it becomes. Regarding the addition of milk, there is the age old argument of when to add the milk to the cup -before you add the tea or after. Milk-firsters argue that adding milk last scalds the milk noticeably and therefore the milk should be warmed slowly with the addition of tea. Milk-lasters argue that adding milk after the tea has been poured is the only way of judging the proper amount of milk to add by watching the color of the tea change.
English Breakfast
Origin: India / China
Our exquisite version of this tea is made with a classic blend of Sri Lanka Ceylon flowery pekoe (FP) black tea from premier tea gardens. The result is a very distinctive, strong, rich tea. When brewed, it produces a bright, full bodied, and amber tea. The longer you allow this tea to brew the stronger it becomes. By the 1700s tea at breakfast was part of the English lifestyle, having replaced the customary practice of drinking ale with breakfast! The prototype for English Breakfast was developed over a hundred years ago by the Scottish Tea Master Drysdale, in Edinburgh. It was marketed simply as "Breakfast Tea". It became popular in England due to the craze Queen Victoria created for all things Scottish. Tea shops in London, however, changed the name and sold it as "English Breakfast Tea". It may be enjoyed with milk or lemon (but not in combination, the lemon would curdle the milk). This stimulating tea is the perfect morning wake-up drink. It also makes an exceptional iced tea.
Irish Breakfast BP / CTC
Origin: Njombe district / Assam, Tanzania / India
As its name implies, Irish Breakfast tea is an ideal accompaniment to a morning meal. It smoothly blends the high notes of a high-grown Ceylon with the malty underscore of a hearty Assam. There is a common saying among the Irish that a proper cup of tea should be "strong enough for a mouse to trot on". Our combination is made up of a stout robust blend of black teas from Kenya and Assam (India). The resulting blend is a dark brown tippy leaf that brews up a deep red liquor that is hearty, malty and rich in flavor. You will see that the grade is CTC - cut, torn curled. The green leaf whilst it is being processed passes through a machine the cuts, tears and then curls the leaves into tiny balls. This ‘mash’ ferments very quickly after which firing takes place to ‘lock-in’ the flavor. These tiny tea balls when infused release their full flavor, more so than whole leaf tea. The reason is that there is more surface area on the tiny balls which can infuse as compared to the whole leaf tea. This is how the Irish like their tea!
Lady Grey FP
Origin: House Blend
There are a number of variations of Lady Grey, utilizing both black or green tea with everything from ginger to herbal to lemon to lavender and so on. Our blend uses classic black tea infused with bergamot, cornflowers, and lavender flowers, creating a delicate distinction. It is overall a generally lighter version of Earl Grey. At the original time of it’s conception, it was believed the addition of fruits would counteract improper impulses that tea was widely believed to have upon the female temperament. Regarding the addition of milk, there is the age old argument of when to add the milk to the cup -before you add the tea or after. Milk-firsters argue that adding milk last scalds the milk noticeably and therefore the milk should be warmed slowly with the addition of tea. Milk-lasters argue that adding milk after the tea has been poured is the only way of judging the proper amount of milk to add by watching the color of the tea change. Non users of milk regard the whole issue as silly.
Prince of Wales OP
Origin: Assam + Nilgiri / Zhejiang Province / Nuwara Eliya + Dimbula + Uva, India / China / Sri Lanka / Switzerland
This blend of teas is fit for a ‘king-in-waiting’. We have used a very rich Indian Assam tea as the dominant component in this blend to honor the role India has played in the British Empire. Next we add fragrant and flavorful tea from Sri Lanka - formerly known as Ceylon. True to the British national anthem ‘God Save the King’ we then added Gunpowder green tea and Lucky Dragon Hyson green tea with their high polyphenol count to try and bring this ideal to the blend. Lastly, the English colonists always tried to keep a little bit of England around them and this is typified by the bungalows and gardens on the tea estates. We have enhanced this blend with a hint of black currants the typical English garden berry - a reminder of home for the ‘expats’. In conclusion, while you are enjoying this wonderful tasting tea you can ‘see’ the current Prince of Wales lifting his teacup from his saucer, taking a sip and exclaiming “Good Show!!” Another afternoon in Sandringham..........
Rolling Thunder
Origin: House Blend
A blend sure to get you up and going for the day! We started off with a stout Irish Breakfast blend. Known for their higher caffeine levels, this base will get you physically moving.
Next we added Yerba Mate. This is a South American tisane/herb that is well known for it mental alertness properties. So not only are you physically awake, but will be awakened mentally as well. Finally we’ve added Cinnamon, Cardamon, Cloves, Ginger and Honeybush for a topping off of flavor. The spices are also known for their mental benefits. The Honeybush is a naturally mellow and sweet tea that is high in antioxidants and contains nutrients like Vitamin C, potassium and calcium. Consumed for centuries by the indigenous people, this calming herb reputedly increases appetite. high in flavanoids and trace minerals. Takes both honey and cream very well.
Scottish Breakfast FBOP / CWL / FPS
Origin: Assam + Nilgiri / Anhui, India / China
The other drink of the Highlanders. Malty, full bodied character with bright flavory notes and hints of cask oakiness. A bracing Highlanders cup of tea. Blended for the soft waters of Scotland. A great way to start the day. The Ceylon tea used in our Breakfast blend comes from the southwestern area of the island, the Dimbula region, which is one of the original tea producing areas in Sri Lanka. Most plantations in the Dimbula region are 5000 to 6000 feet above sea level. The Kiruwanaganga Estate, located in the Kukulagala hills, produces this particular Ceylon. This large pekoe leaf (generally referred to as curly pekoe) is typical of a high grown tea with fine character, smooth rich flavor, and golden color in the cup. The longer you allow this tea to brew the stronger it becomes. This tea is traditionally enjoyed with milk since the casein in milk renders the tannins in tea insoluble and reduces the characteristic bitterness of strong teas.
Canadian Breakfast OP
Origin: Nuwara Eliya + Dimbula + Uva ,Sri Lanka
Maple sugar has been produced from the sap of Maple trees in North America for hundreds of years. When the first Europeans arrived in the New World they found the Native inhabitants tapping the trees in order to gather the sap that was used. The Natives would then use hot stones to help evaporate the sap leaving behind Maple sugar, which they referred to as "sinzibukwud". It is believed that the first people to blend cream and Maple syrup lived in Vermont during the 1800's. State legend has it that the son of a prominent Maple producer chose for his wife the daughter of a local dairyman. For their wedding, the couple decided they wanted to serve their guests something new, delicious, and wonderful. The concocted the idea of blending syrup with fresh dairy cream and voila, Maple Cream was born. In the same spirit of innovation we decided to create this blend. The taste of this tea is second to none. Sweet, with slightly burnt undertones, this one is fantastic with a dash of sugar and a little milk. Brew a pot today and enjoy!
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Cream Earl Grey
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Origin: Sri Lanka
Region(s): Nuwara Eliya + Dimbula + Uva
Lovers of Earl Grey adore this creamy alternative to the original blend. You’ll recognize the same high-quality black tea, the same citrus burst of bergamot oil, the same beautiful grey-blue petals. However this version adds a touch of vanilla, and the result is an unexpectedly rich, creamy taste experience.
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