Earl Grey Tea – WS

One of Mr. Vail’s 15 original tea blends.

If you enjoy the floral notes of Bergamot, this Earl Grey tea will become your favorite! This exceptional combination of Darjeeling, Assam, Chinese, and Sri Lankan teas, sprayed with the oil of Bergamot has been satisfying our customers for generations.

Earl Grey teas, traditionally, were blends comprised of varying black teas with Bergamot oil added to them. Today, any tea (green, white, herbal) that is sprayed with Bergamot oil is known as Earl Grey (such as our Emerald Green Earl Grey, and Rooibos Earl Grey.). Most tea merchants carry an Earl Grey black tea blend, but they are all very different due to the variations in black teas used for the blend and the quality of the bergamot oil. Here at Simpson & Vail we use high quality bergamot oil.

Bergamot oil comes from the rind of the bergamot orange, which grows on the citrus tree Citrus bergamia. The oil expressed from the rind is used, in addition to making Earl Grey tea blends, quite frequently in the cosmetic industry. Bergamot oil can be found in soaps, lotions, oils and perfumes and has been said to help alleviate depression as well as used as a digestive aid and used to help skin irregularities (such as psoriasis).

Earl Grey tea is a favorite with bakers in many culinary recipes. It goes especially well with cakes, cookies, confections and any recipe with chocolate!

Ingredients: Black teas and natural bergamot oil.

Brew tea at 212º – steep for 3 minutes.

Earl Grey Tea Shortbread

1 cup butter, softened
1 cup confectioner’s sugar
2 tsp. vanilla extract
(1/8 tsp Boyajian orange oil – optional)
2 cups all-purpose flour
1 Tbsp S&V Earl Grey tea, ground
1 tsp milk

Preheat the oven to 300 degrees. Grease an 8×8″ square glass baking dish.

Blend the softened butter in an electric mixer. Add the sugar, vanilla and orange oil (if using). Blend until smooth.

Gradually add the flour and ground tea and mix until the dough comes together. (If the mixture is too dry and crumbly you can add the milk).

Pat the dough into the prepared pan with floured fingers or a rubber spatula. Prick the dough all over with a fork (so the steam escapes). Bake in a 300 oven for 50-60 minutes, until the shortbread is golden brown. Allow to cool for a few minutes, then cut into “fingers” and cool completely.

You can drizzle with dark chocolate or enjoy as is ? with a cup of Simpson & Vail tea, of course!