A Twist on the Classic: How I Take My Earl Grey

There’s something about Earl Grey that feels timeless — a tea with a bit of mystery, a bit of edge, and a lot of loyal drinkers. But like most things, the way you drink it makes all the difference.

For me, it’s all about a squeeze of lemon. Not too much. Just enough to brighten the bergamot and lift the whole cup. It’s clean, light, and leaves this citrusy linger that feels a little like pressing pause on the afternoon.

Some people take it with milk, which works — especially with a stronger brew. Others like it straight. That’s the beauty of Earl Grey: it holds its own, whatever way you lean.

What makes ours different is the tea itself. We use whole leaf Assam — not the dusty bits you’ll find in most supermarket tea bags — and organic oil from bergamot oranges. That means real flavour, not a fake perfume hit. The pyramid bag lets the leaves open up, so what ends up in your cup is smooth, balanced and fragrant.

I usually make a cup mid-afternoon. When emails start blurring together, and the light shifts. I boil fresh water, brew it for about four minutes, then add a thin wedge of lemon and find somewhere quiet to sit.

That’s the thing about tea — it doesn’t have to be complicated. But it can be meaningful. A small moment of care in the middle of whatever else is going on.

So if you’ve only ever had Earl Grey with milk — try it with lemon next time. You might find it’s exactly what you needed.

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