Baroness Grey

Grade: OP (Orange Pekoe)

Manufacture Type: Orthodox (Traditional leafy)

Antioxidant Level: High

Caffeine Level: Medium

Infusion: Bright and coppery

The original Earl Grey tea was made for one Charles (The Second Earl) Grey, a British diplomat to China who also served as Prime Minister of Britain from 1830 – 1834. Charles Grey was given the recipe for the tea by a loyal Mandarin Chinese friend who he had helped him out during a time of need. Less famous perhaps, but no less delicious, is the tea that goes by the name Baroness Grey. And what exactly is a Baroness? Well, the short answer is the wife of a Baron. The longer answer is the wife of a member of the landowning nobility in old England. As with all noble titles, the term Baron was conferred on people by the reigning King or Queen. Over the centuries many women have held the title of Baroness Grey but we’ve blended this tea in honor of one woman in particular. British legend has it that this Baroness of Grey, who lived sometime in the 16th or 17th century, was married to a man who was a Ship’s Captain in the Royal Navy. As the story goes, his ship never returned from a trading voyage to China. Refusing to believe that her husband would never return the Baroness would walk to the port lands every morning to greet each ship hoping for news of her husband. Sadly, she continued this practice until the day she died. In honor of the loyal Baroness Grey, we blended this tea with the traditional bergamot and the addition of lemon to represent the bitter tears shed over her beloved. The dried lemon peels add an additional tartness to the citrus character of the tea making it a fantastic alternative to traditional Earl Grey.

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)

ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.