Quick Answer

For the best cup of Onyx Coffee Lab's Earl Grey Black Tea Blend, use water just off the boil (around 200°F/93°C) and steep for 3 to 4 minutes to balance the bright bergamot with the smooth malty base.

Why This Blend Brews Differently

The Onyx Earl Grey is not a single-origin tea. It combines a whole leaf dianhong black tea from Yunnan with a bright Ceylon from Kenilworth, Sri Lanka. The dianhong gives a smooth, malty body, while the Ceylon adds a lively, brisk finish. This means your brewing technique needs to respect both sides: too hot or too long can make the Ceylon bitter, but too cool or too short will hide the dianhong's richness.

The bergamot oil is cold-pressed from a family farm in southern Italy and air-dried onto the leaves. This method keeps the citrus aroma fresh and vibrant, but it also means the oil is volatile. If you boil the water or steep too long, you'll drive off the delicate bergamot and end up with a flat, one-dimensional cup.

Step-by-Step Brewing Guide

  1. Measure the tea: Use 1 teaspoon (about 2-3 grams) of loose leaf tea per 8 oz (240 ml) of water. Adjust to taste, but start here to avoid a weak or overly strong cup. Check your spoon: a heaping teaspoon can make the tea bitter.
  2. Heat water to 200°F (93°C): Bring water to a boil, then let it sit for 30-60 seconds to drop to about 200°F. Boiling water will scorch the leaves and flatten the bergamot. If you don't have a thermometer, wait 45 seconds after boiling.
  3. Pour and steep for 3-4 minutes: Pour the hot water over the leaves and steep for 3 to 4 minutes. Start at 3 minutes for a brighter, more citrus-forward cup; go to 4 minutes for a stronger, maltier body. Don't exceed 5 minutes—it will turn bitter and lose the delicate bergamot.
  4. Strain and serve: Remove the leaves by straining or using a basket infuser. Serve plain or with a splash of milk; the blend's smooth base handles milk well without losing character. If you add milk, pour it after steeping to avoid altering the extraction.

Product Facts

  • Earl Grey | Black Tea Blend (500g): This Earl Grey is a blend of whole leaf dianhong black tea from Yunnan, China and a bright Ceylon single estate tea from Kenilworth, Sri Lanka, combined with cold-pressed bergamot oil from southern Italy and air-dried. The whole leaf dianhong gives a smooth, malty base while the Ceylon adds brightness, so you can expect a balanced cup that isn't overly astringent when brewed correctly.

    Earl Grey | Black Tea Blend (500g)

    Earl Grey | Black Tea Blend (500g)