Earl Green

Earl Green

Light. Citrus. Floral. 

Fine Chinese Sencha lightly infused with pure Italian Bergamot oil. A refreshing and exclusive Gillards of Bath hand blend.
Loose-leaf Weight
£3.75 GBP

Styled With
Earl Green
  • Earl Green
  • Earl Green
Brewing Temperature

80°C

Tea Dosage

2.5g (1 teaspoon) per 250ml water

Steeping Time

3 - 5 minutes

Description

The Harmonious Fusion of East and West

In order to preserve the pure Italian Bergamot oil we recommend storing our Earl Green in an air-tight container.

Indulge in a moment of tranquillity with our exquisite hand-blended Earl Green, infused with the delicate essence of pure Italian bergamot oil. This harmonious blend offers a truly unique tea experience, combining the soothing properties of premium China green tea with the bright, citrusy notes of bergamot.

Our carefully selected Sencha green tea is renowned for its soft, mild taste and low caffeine content, making it the perfect choice for a gentle and refreshing brew. When combined with the natural oils of Italian bergamot, this tea creates a delightful symphony of flavours. The subtle sweetness of the sencha is beautifully complemented by the bright, uplifting citrus notes of the bergamot, resulting in a truly exceptional cup of tea.

Each cup offers a moment of serenity, inviting you to unwind and savour the delicate balance of flavours. Whether you’re seeking a morning pick-me-up or an evening wind-down, this tea is the ideal companion to any occasion.
Ingredients

Sencha green tea infused with pure oil of bergamot orange
Shipping and Storage

Shipping: Information on shipping and delivery.

Storage: Teas should be kept dry and out of direct sunlight. Stored this way, teas are good for at least 2 years.

Special Note on our Bergamot Collection Teas:

As these teas all contain natural, pure Bergamot Oil, these teas should be kept in air-tight containers. The oils will evaporate if not kept air tight. For best enjoyment we advise you consume our Bergamot Collection teas within 1 year of opening.

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