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Wednesday, August 21, 2013

English Earl Grey tea

The British classic was named after Earl Charles Grey, who in 1830 brought this mix of a trip to China.

7 tsp Earl Grey tea (Chinese black tea flavored with bergamot)
1 liter of soft water
1 teaspoon dried cornflower petals
1 teaspoon dried marigold flowers
fresh whole milk and sugar

Step 1
A pot of hot water swing, pour the tea leaves. Boil the lime-water, remove the pan from the heat and let cool for about 5 minutes, the water until it is 80 ° hot.

Step 2
Enter at will the flowers to the tea leaves into the pot. Pour the hot water over the mixture and let the tea steep for 3-4 minutes. Pour through a strainer into the teacups.