S-GB-021

Smoked Earl Grey

Scented black blend, from Blend, UK.

Scented and blended tea

Smoked Earl Grey is strongest on aroma intensity, smoky and body. Typical tasting words: bergamot, pine smoke, campfire, malt, oak. A modern European variation on classic Earl Grey, combining citrus bergamia oil with pine-smoked black tea reminiscent of Lapsang Souchong. Popularised in British tea rooms as an assertive afternoon tea suited to rich savoury foods or cold days.

Also known as Lapsang Earl Grey and Smoky Earl Grey.

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The profile

Taste, 0 to 5

sweetness2bitterness2astringency3umami1brightness3body4smoothness3aroma intensity5finish length4

Flavour families, 0 to 5

floral1fruity1vegetal0marine0nutty0toasty2malty3honey1spicy1woody3earthy2smoky5creamy0citrus4stone fruit0tropical0cocoa0caramel1

Facts

Origin: Blend, UK
Plant: Camellia sinensis
Harvest: summer blend
Elevation: mixed
Oxidation: 85 to 100%
Roast: light
Leaf: broken
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then pine smoke drying, then blending, then bergamot scenting.

Caffeine

A cup of Smoked Earl Grey carries a typical estimate of 50 mg of caffeine, within a range of 40 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
cold_weather

Pairs with breakfast_dishes, red_meat and cheese. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: no.