ONYX EARL GREY TEA

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THIS EARL GREY IS THE COMBINATION OF TWO HIGH QUALITY INGREDIENTS: A WHOLE LEAF BLACK TEA FROM SOUTHWESTERN CHINA AND BERGAMOT ESSENTIAL OIL FROM SOUTHERN ITALY. THIS DIANHONG (“YUNNAN RED”) TEA COMES FROM DA YE (“BIG LEAF”) CULTIVAR TREES GROWN IN YUNNAN. THE TEA IS HAND-MASSAGED IN SMALL BATCHES, THEN AIR DRIED TO MAINTAIN FRESHNESS AND PRODUCE AN EASY-DRINKING CUP WITH A SMOOTH BODY AND NOTES OF GRAPEFRUIT PITH AND MALT. VERY ENJOYABLE ON ITS OWN, THIS TEA ALSO ACTS AS A GREAT COMPONENT IN A MIXED DRINK OR WITH MILK. 

Origin: Simao, Yunnan, China
Process: 
Black Tea Process, High Heat Roast to Finish
Cup Notes: Concord Grape, Cardamom, Raw Sugar, Anise


STORY

To produce a balanced and flavorful Earl Grey, this tea is blended with bergamot oil in small batches to maintain its potency and freshness. The tea itself is a dianhong (“Yunnan red”) tea from da ye (“big leaf”) cultivar trees grown in Yunnan (southwestern China) at Ma Wei Shan tea farm. A mix of tips and 2-3 leaves down the shoot are hand-plucked, sorted, withered in the sun, then rolled and bruised to a high oxidation level before being baked twice at high heat to dry. The result is a smooth, full-bodied black tea with a malty sweetness. Meanwhile, the defining characteristic of Earl Grey is its fragrant bergamot orange scent. Bergamot oranges are native to southern Italy, and the cold-pressed oil used to create this Earl Grey was produced from bergamot oranges grown along the Ionian Sea coast in Reggio di Calabria. We are excited to be able to share this tea with you thanks to our partners at Hugo Tea Co, a team of tea experts who share our commitment to transparency and high quality sourcing.

MA WEI SHAN (“Horse Tail Mountain”) TEA FARM
Located in the outer parts of Pu’er city, Ma Wei Shan Tea Farm spans about 32 acres in total; most of their tea rows are 15-30 years old. Producer Yuanzhen Li has been a lifelong farmer, and now, she manages the farm, organizing the tea pluckers and acting as an intermediary between the workers and management. Their farming system plans are thorough, and they're deeply committed to organic cultivation. To avoid using pesticides, they raise chickens on the farm to control pests and provide fertilizer.

BLACK TEA
Black tea is oxidized more than oolong, white and green teas, meaning that after plucking and withering, the tea leaves are rolled, crushed, chopped, or otherwise bruised to spur oxidation to 90-100%. Temperature, humidity and other factors affecting oxidation are tightly controlled before drying. The resulting brew will be stronger in flavor and usually a deep reddish color. Many Asian countries name this a “red tea” after the color of the tea liquor after steeping.

BREW RECIPES
Hot (12oz)
Tea: 5g
Water: 350g
Water Temp: 205*F (water tower)
Total Brew Time: 2 mins

Cold - Flash Brew (16oz)
Tea: 10g
Water: 200g
Water Temp: 200*F (water tower)
Total Brew Time: 2 mins
-Add 200g of ice to shaker
-Fill cup with ice
-Shake tea over ice and decant into a cup with ice.

Earl Grey Concentrate for Tea Lattes
Tea: 50g
Water: 1000g
Water Temp: 200*F (water tower)
Total Brew Time: 5 mins
-Strain
-Let cool and then store in fridge

Tea Latte Hot (12oz)
Tea Concentrate: 85g
Milk: 265g
Vanilla: 25g (or 15g honey)
-Add 25g vanilla to cup
-Steam milk and tea
-Decant into cup with syrup
-Stir - 3 quick stirs to incorporate syrup

  

SUGGESTED USE

 

General Filter Brew