Earl Grey Black Tea 90g

What could be more English than black tea? In England, the legend says that an earl named Charles Grey has brought this tea recipes from China. Immediately it became the malty yet elegant drink and the darling of high society which remained so until today especially in the afternoon by five clock.  Black tea has a great tradition when a fine organic bergamot (citrus fruit) is added to the mild black tea. It creates a fine, fruity yet invigorating touch. 


Product Highlight

Be elegant with the royal ceremony! 


Quality

• Certified Organic (Austria Bio Garantie)
• Contains caffeine

Tastes

The floral-fruity fragrance is reflected in an aromatic note with slightly bitter orange. The Earl Grey is characterized by a fruity, mildly bitter flavor and a nice malty toasty out. Its spicy floral notes in the finish is incomparable. 


Benefits

• A refreshing tea. Provides sedative yet uplifting effects.
• Promotes blood flow in the brain without over stimulating effect towards the heart.
• Helps to sharpen mental focus.
• Prevents tooth decay. 
• Helps to relieve diarrhea, lower cholesterol level, increase blood flow in the capilaries and maintains blood pressure.

Suggested Serving

The elegant malty drink is a popular classic for the afternoon with a wreath of fine cakes and biscuits. Black tea is also a poem for breakfast or an excellent companion of grain dishes. In addition, black tea promotes good digestion and can be served with a little milk for dessert. For dark chocolate praline cake or dessert, it is also an unbeatable companion.


Precaution

Green tea should be steeped in very hot but not boiling water for 2-3 minutes to prevent bitterness. 


Storage Instructions

• Store in tightly covered jars and use clean, dry spoons for  measuring after opening.
• Store in a cool dry place. Avoid from direct sunlight. 

Country of Origin

Austria


Ingredients

Black Tea South India flavoured with Organic Essential Oil Bergamot 


Did You Know?

In processing of our Earl Grey Tea, the tea leaves are harvested by hand, machine-rolled between two rotating disks, cell sap of leaves emerged, followed by fermentation (the natural oxidation of the cell juice) in the air. Through fermentation, the leaf changes color and becomes brown-black. The leaves are dried with hot air and divided into different leaf sizes and qualities.