Restaurants›Kervan Kitchen Brentwood›Earl Grey Tea Recipe

Earl Grey Tea Recipe

Inspired by Kervan Kitchen Brentwood

Time8m

Serves1

Make Earl Grey Tea Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with EARL GREY TEA

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Flying Machine Brewery, Wilmington, NC

Alta Mar Mexican Lager & Dreamy Eyes Tangerine Cream Ale

crisp · refreshing · creamy

Open pairing →

Ingredients

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Tea

2 tsp black tea leaves (preferably bergamot-flavored Earl Grey)8 oz water

Optional additions

2 tbs milk (dairy or plant-based)1 tsp sweetener (sugar, honey, or syrup)1 to taste lemon slice

Method

Brew tea

Heat water

Bring fresh, cold water to a near boil (about 200–212°F / 93–100°C). If using a temperature-controlled kettle, heat to 205°F (96°C). Use about 8 fl oz (240 ml) per serving.

Pre-warm teaware

Pour a little of the hot water into your teapot or cup, swirl briefly, then discard. This keeps brewing temperature stable.

Measure tea

Place 2 teaspoons of Earl Grey loose-leaf tea into an infuser or teapot per 8 oz cup. If using tea bags, use one bag per 8 oz.

Steep

Pour the hot water over the tea. Steep for 3 to 5 minutes depending on desired strength: 3 minutes for a lighter cup, 4 minutes for standard, 5 minutes for a stronger, more robust flavor. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Remove leaves

Remove the infuser or strain the tea leaves immediately after the desired steep time to stop extraction.

Finish & serve

Add milk (optional)

If you like your Earl Grey with milk, add about 1–2 tablespoons of milk to the brewed tea. Stir gently.

Sweeten (optional)

Add up to 1 teaspoon of your preferred sweetener (sugar, honey, or syrup) and stir until dissolved. Adjust to taste.

Citrus option

If preferring lemon instead of milk, add a thin slice of lemon. Do not add lemon and milk together — the citrus can curdle milk.

Serve

Serve hot in a warmed cup. Enjoy plain or with your chosen additions.