No. 110 · Tea
Earl Grey
Black tea scented with bergamot oil, brewed for 3–4 minutes and taken with or without milk.
Photo: David Wilmot (daramot) from Wimbledon, United Kingdom, CC BY 2.0
An encyclopedia of drinks — mixed, poured, brewed and whisked
The Tea Room & Coffee House
How to brew a proper cup, with brewing advice from Yorkshire Tea and the UK Tea & Infusions Association, plus green tea, chai, iced tea and herbal infusions.
7 entries
No. 110 · Tea
Black tea scented with bergamot oil, brewed for 3–4 minutes and taken with or without milk.
Photo: David Wilmot (daramot) from Wimbledon, United Kingdom, CC BY 2.0
No. 114 · Tea
A handful of fresh mint steeped in hot water. Strictly an infusion (tisane) rather than tea: no tea leaves, no caffeine.
Photo: Mark Jason Dominus, CC BY-SA 3.0
No. 111 · Tea
Green tea brewed with water at around 80°C, not boiling, for 2–4 minutes depending on the tea. No milk.
Photo: Difference engine, CC BY-SA 4.0
No. 112 · Tea
Strong black tea, cooled and poured over plenty of ice with lemon. Sweeten to taste.
Photo: Renee Comet (photographer), Public domain
No. 109 · Tea
Warm the pot, one teaspoon per person and one for the pot, brew 4–5 minutes and strain.
Photo: Wikipedia Loves Art participant "Opal_Art_Seekers_4", CC BY 2.5
No. 113 · Tea
Black tea simmered with milk, sugar and warming spices such as cardamom, ginger and cinnamon. A house recipe.
Photo: Miansari66, Public domain
No. 108 · Tea
Yorkshire Tea's own method for a proper brew in a mug: freshly drawn water, 4–5 minutes, one gentle squeeze, milk last.
Photo: Gaurav Dhwaj Khadka, CC BY-SA 4.0
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