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The n oble black tea classic delights with a hint of lemony freshness, which it owes to the organically cultivated bergamot. Earl Grey is a tea blend that was originally composed exclusively of Chinese teas and lightly flavored with the delicate, fragrant, bitter oil of bergamot. The tea was named after Charles Grey, 2nd Earl Grey (1764-1845). This h ob 1833 as British Prime Minister the price monopoly of the East India Company in the tea trade with China on. However, tea was not actually invented by Earl Grey. Legend has it that during a storm on the crossing, the cargo was badly jumbled and bergamot oil poured onto the tea bales. Lord Grey had the damage shown to him when the ship arrived in London and decided to first taste the tea and then decide ob to destroy the cargo. However, the tea was so well received by friends and acquaintances that the Earl decided to put the "flavored" tea on the market. Today, an Earl Grey is blended not only from Chinese teas, but also from Indian varieties, and goes well with lightly salty foods and snacks.

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An Earl Grey should be brewed at a water temperature of 95-98°C (leave the water in the kettle for a short time after boiling and wait until it stops boiling).