Earl Grey tea
Earl Grey tea is a tea blend which has been flavoured with oil of bergamot. The rind's fragrant oil is added to black tea to give Earl Grey its unique taste. Traditionally, Earl Grey was made from black teas such as Chinese keemun, and therefore intended to be drunk without milk. However, tea companies have since begun to offer Earl Grey made from stronger teas such as Ceylons, which are better suited to the addition of milk or cream. Other varieties have been introduced as well, such as green or oolong.
The Earl Grey blend, or "Earl Grey's Mixture", is assumed to have been named after Charles Grey, 2nd Earl Grey, British Prime Minister in the 1830s. He reputedly received a gift, probably a diplomatic perquisite, of tea flavoured with bergamot oil as a result of his ending the monopoly held by the East India Company on trade between Britain and China. A "Grey's Tea" is known from the 1850s, but the first known published references to an "Earl Grey" tea are advertisements by Charlton & Co. of Jermyn Street in London in the 1880s.
According to one legend, a grateful Chinese mandarin whose son was rescued from drowning by one of Lord Grey's men first presented the blend to the Earl in 1803. The tale appears to be apocryphal, as Lord Grey never set foot in China and the use of bergamot oil to scent tea was then unknown in China. However, this tale is subsequently told (and slightly corrected) on the Twinings website, as "having been presented by an envoy on his return from China".
According to the Grey family, the tea was specially blended by a Chinese mandarin for Lord Grey, to suit the water at Howick Hall, the family seat in Northumberland, using bergamot in particular to offset the preponderance of lime in the local water. Lady Grey used it to entertain in London as a political hostess, and it proved so popular that she was asked if it could be sold to others, which is how Twinings came to market it as a brand.
Jacksons of Piccadilly claim they originated Earl Grey's Tea, Lord Grey having given the recipe to George Charlton, partner at Robert Jackson & Co., in 1830. According to Jacksons, the original recipe has been in constant production and has never left their hands. Theirs has been based on Chinese black tea since the beginning.
Records from the 19th century suggest that a tea merchant named William Grey created Earl Grey tea. William Grey advertised his "celebrated Grey's mixture" in publications from the time, and may have popularized the blend.
In 2012 researchers at the Oxford English Dictionary found the earliest reference to Earl Grey, referring to a bergamot-flavoured tea from 1824 that seemed to have been used to enhance the taste of low-quality teas.
Preparation and variations
"Earl Grey" as applied to tea is not a registered trademark, and numerous tea companies produce their own versions of Earl Grey tea, using a wide variety of tea leaves and additives. Bergamot orange (Citrus bergamia) is a small citrus tree which blossoms during the winter and is grown commercially in Calabria, Italy. It is probably a hybrid of Citrus limetta (sweet lime) and Citrus aurantium (bitter orange).
Like other black teas, Earl Grey tea leaves undergo an oxidation process. The oxidation of the leaves results in a change of the chemical composition of the leaves and a stronger flavour. Occasionally, green tea leaves or oolong leaves are used in place of the black tea leaves. When this is the case, the oxidation process is skipped and the tea becomes Earl Green tea. There are two methods of flavouring the black tea leaves to get Earl Grey tea. The first, which is said to result in a stronger citrus flavour, is the coating or spraying of the black tea leaves with bergamot essential oils. The second method is the addition of dried bergamot orange rinds to the Earl Grey tea blend. With this method, the citrus flavour infuses the black tea leaves during the brewing process.
The brewing process varies significantly, depending on personal preference. Opinions vary on the preferred method of boiling the water, as well as the ideal steeping time. Steeping for too long results in a bitter flavour; two to three minutes is a common recommendation, although some recommend as long as five minutes in order to "enjoy the full benefit of the citrus aroma."
- There are different varieties of a tea known as Lady Grey; the two most common kinds being cornflower Lady Grey and citrus Lady Grey, which combine Earl Grey tea with cornflower and Seville oranges, respectively. "Lady Grey" is a trademark of Twinings.
- A beverage called "London fog" is a combination of Earl Grey, steamed milk and vanilla syrup.
- There are variations available including such ingredients as jasmine, as well as various flowers. A blend with added rose petals is known as French Earl Grey, which has become the most popular blend at Australian tea store T2.
- A variety called Russian Earl Grey often contains ingredients such as citrus peels and lemon grass in addition to the usual black tea and bergamot.
- A variety called Earl Grey Crème contains ingredients or flavors such as black tea, lavender, bergamot, and vanilla.
- Several companies make a tea called Earl Grey Green or "Earl Green" tea, replacing black tea with green tea leaves. A similar variation called Earl Grey White or "Earl White" tea combines white tea leaves with bergamot flavouring.
- Rooibos Earl Grey is a variation using this South African herbal tea as a substitute for black tea.
- Fortnum & Mason produce Smoky Earl Grey, containing bergamot, Lapsang Souchong, and Gunpowder tea. It is reputedly the favoured tea of Queen Elizabeth II.
Use as a flavouring
Earl Grey tea is used as a flavouring for many types of cakes and confectionery, such as chocolates, as well as savoury sauces. For sauces, the flavour is normally created by adding tea bags to the basic stock, boiling for a few minutes and then discarding the bags. For sweet recipes, loose tea is often added to melted butter or hot cream and strained after the flavour is infused.
Health benefits and risks
Like other black teas, the polyphenols and caffeine in Earl Grey tea are reputed to have cardiovascular, digestion, and cancer-preventitive benefits, but research in these areas remains inconclusive.
The bergamot oil used to flavour Earl Grey tea may provide health benefits as well as risks to its consumers. Some studies have suggested that the oil may be able to lower cholesterol and have some analgesic properties.
On the other hand, bergamot has health risks. These risks can include an array of skin issues. Consuming too much of bergamot teas can lead to issues with potassium intake. Lowered potassium in the body can lead to experiencing cramping and muscle twitching. In several studies, application of high concentrations of some brands of bergamot oil directly to the skin was shown to increase redness after exposure to ultraviolet light; however, this should not apply to ordinary oral consumption of Earl Grey tea. Bergamot is a source of bergamottin which, along with the chemically related compound 6',7'-dihydroxybergamottin, is known to be responsible for grapefruit–drug interactions in which the consumption of the juice affects the metabolism of a variety of pharmaceutical drugs.
In one case study, a patient who consumed four litres of Earl Grey tea per day reported muscle cramps, which were attributed to the function of the bergapten in bergamot oil as a potassium channel blocker. The symptoms subsided upon reducing his consumption of Earl Grey tea to one litre per day.
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Stephen Twining traced back his family's business to the 1700s, when coffee houses as meeting places were the vogue. How ironic that it was in the company's coffee house where tea was introduced. Earl Grey tea makes Stephen Twining wish he could move back time because the company did not lay claim to the formula, or the name, when they had produced the blend for the British Prime Minister who was known as the second Earl Grey.
- Pagano, Margareta (3 July 1985). "The secret of Earl Grey tea is changing hands at last / Sale of Jacksons of Piccadilly to Fitch Lovell food manufacturing group". The Guardian (London).
The original secret formula for Earl Grey tea is changing hands after 155 years with its sole proprietors, the Jacksons of Piccadilly tea merchants... with the sale goes the special recipe of the Earl Grey blend which was entrusted to Robert Jackson's partner, George Charlton, in 1830 by the second Earl Grey. To this day the formula—which mixes black China tea with other unknown teas—has remained unaltered.
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...Bergamot contains the psoralen derivatives bergapten and bergamottin. The adverse effects of bergamot oil in this patient are explained by the action of bergapten as a potassium channel blocker within muscle cells. By interrupting the normal flow of potassium, the cells become hyperexcitable, leading to the visible movements and cramps within the muscles. By drinking four litres a day of Earl Grey (equivalent to at least 16 cups of tea), the Austrian man was simply overdosing on essence of bergamot.
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Earl Grey shallot sauce.
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Chocolate dipped Earl Grey shortbread wedges.
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- Media related to Earl Grey tea at Wikimedia Commons