Countess Grey

Earl Grey is a style rather than a fixed recipe, which is why I now have a small and growing family of them. This is the newest, and the brightest: where the classic is creamy and the Himalayan leans into bergamot, Countess Grey is the light, zingy, citrus-forward one. The name is a bit of fun, an Earl needs a Countess, and this is the cup I imagine being poured at a rather elegant afternoon tea.

It starts with a loose-leaf Ceylon black tea base and the traditional bergamot every Earl Grey needs, then adds Thai lemongrass and citrus peel on top. Those two do the magic: they lift the whole cup, bringing a fresh, zesty brightness that makes it lighter and more refreshing than a standard Earl Grey. There are cornflower petals in there too, for a little colour in the caddy.

It is a proper black tea, so there is caffeine in it, and it is at its best without milk, which keeps all that citrus lift clear and bright. If you like your Earl Grey on the lighter, zingier, more citrusy side, this is the one for you.

Ingredients || Black Tea, Naturally dried orange peel, cornflower petals, lemongrass and flavours.

Warning, packed in an environment that contains nuts

Caffeine || Yes

Tasting Notes || Bright, zesty and zingy; a light, citrus-forward Earl Grey

Brewing Notes || 1 teaspoon per cup, 100ºC, brew for 3 minutes.