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This follows the classic British method of warming the teapot before brewing, a small step that keeps the water at the right temperature long enough for the bergamot oil in Earl Grey to fully unfold. Served with a splash of milk the traditional way, it's the same cup that's been poured for afternoon tea across Britain for generations.
Per serving
20kcal
Calories
1g
Protein
2g
Carbs
1g
Fat
1g
Sugar
Prep Time
5 min
Cook Time
5 min
Servings
1 people
Difficulty
easy
Follow step-by-step with voice guidance.
Fill the kettle with fresh, cold water and bring it to a rolling boil.
Pour a small amount of the hot water into the teapot, swirl to warm it, then discard.
Add the loose Earl Grey tea leaves or tea bags to the warmed pot.
Pour the freshly boiled water over the tea leaves.
Cover and let steep for 3 to 5 minutes, depending on how strong you like it.
Strain the tea into cups, or remove the tea bags.
Add a splash of milk and sugar to taste, if desired.
Always Warm the Pot First: A cold teapot pulls heat from the water the moment it's poured in, which keeps the tea from steeping at its full strength. Use Freshly Boiled Water: Water that has been reboiled or left sitting loses oxygen and results in a flatter tasting cup. Don't Oversteep: Earl Grey can turn bitter and overly tannic past 5 minutes, so remove the leaves or bags once your preferred strength is reached.
This is a long debated point in Britain, but most tea experts recommend pouring the tea first and adding milk after, so you can judge the strength and adjust the amount of milk accordingly.
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