📝 About This Recipe
This sophisticated take on a classic British staple elevates Earl Grey tea into a refreshing, aromatic masterpiece perfect for golden hour. The infusion of bold black tea and fragrant bergamot oil is balanced by the delicate sweetness of wildflower honey and a bright, citrusy finish. It is a crisp, cooling beverage that feels both elegant and deeply comforting, making it the ultimate thirst-quencher for refined palates.
🥗 Ingredients
The Tea Base
- 4 tablespoons High-quality Loose Leaf Earl Grey Tea (or 6 high-quality tea bags)
- 4 cups Filtered Water (split into 2 cups for brewing and 2 cups for diluting)
- 1 pinch Baking Soda (removes bitterness and ensures a clear tea)
Sweetener and Aromatics
- 3-4 tablespoons Wildflower Honey (adjust to preferred sweetness)
- 1 piece Fresh Bergamot or Meyer Lemon (sliced into thin rounds)
- 1/2 cup Fresh Mint Leaves (lightly bruised to release oils)
- 1 piece Star Anise (optional, for a subtle spicy undertone)
For Serving
- 4 cups Large Ice Cubes (made from filtered water)
- 4 stems Fresh Lavender Sprigs (for garnish)
- 1 teaspoon Orange Zest (long curls for a professional look)
👨🍳 Instructions
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1
Bring 2 cups of filtered water to a gentle boil in a small saucepan or kettle, then remove from heat for 30 seconds to reach approximately 205°F (96°C).
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2
Place the loose-leaf Earl Grey tea and the pinch of baking soda into a heat-proof glass pitcher or teapot.
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3
Pour the hot water over the tea leaves. Set a timer for exactly 5 minutes; over-steeping will result in a bitter, tannic flavor.
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4
While the tea is steeping, add the wildflower honey and the star anise to the hot liquid, stirring gently until the honey is completely dissolved.
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5
Once the 5 minutes are up, strain the tea through a fine-mesh sieve into a clean pitcher to remove the leaves and star anise.
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6
Immediately stir in the remaining 2 cups of cold filtered water to help lower the temperature and dilute the concentrate.
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7
Add half of the fresh mint leaves and a few slices of the bergamot or Meyer lemon to the warm tea, allowing them to macerate as it cools.
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8
Let the pitcher sit at room temperature for about 20 minutes, then transfer to the refrigerator until thoroughly chilled, at least 2 hours.
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9
Prepare your serving glasses by filling them to the brim with large, crystal-clear ice cubes.
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10
Pour the chilled Earl Grey over the ice, leaving about an inch of space at the top.
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11
Garnish each glass with a fresh slice of citrus, a sprig of lavender, and a fresh stem of mint.
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12
Express the orange zest curl over the glass to release the essential oils, then drop it in and serve immediately.
💡 Chef's Tips
Use the pinch of baking soda—it sounds unusual, but it neutralizes the tannins for a crystal-clear, smooth tea. Always use filtered water; the mineral content in tap water can dull the delicate floral notes of the bergamot. If you prefer a 'London Fog' style iced tea, whisk in a splash of cold oat milk or heavy cream just before serving. Do not pour hot tea directly over ice, as it will melt too quickly and result in a watery, flavorless drink. Freeze some of the brewed tea into ice cubes to prevent dilution as you sip.
🍽️ Serving Suggestions
Pair with buttery lemon shortbread cookies for a classic afternoon tea experience. Serves beautifully alongside a savory cucumber and cream cheese tea sandwich. Excellent with a light summer berry tart or fresh scones with clotted cream. Add a splash of gin or elderflower liqueur for a sophisticated botanical cocktail. Serve in tall highball glasses or chilled copper mugs for a modern aesthetic.