Rosemarie's California Earl Grey

by Rosemarie
(California )

I make this per 16 ounce teapot for one:

1/2 tablespoon of lapsong souchong
1/2 tablespoon plus 1 teaspoon of Earl Grey
1/4 teaspoon dried or fresh crushed lavender buds

Steep for 5 min in a teapot to get best flavor.
Strain into your serving tea pot.
Sweeten with stevia or sugar (do not use honey; it tastes terrible with this).
A dash of cream rounds out the flavor.
Pour into your prettiest tea cup and enjoy.
You can also leave the lavender out but I think it adds so much to the flavors.

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Mar 01, 2019
Sounds good except..... NEW
by: HerbalSoapLady

I've seen others that add (afavorite of mine) lavender, but I have yet to try it. I will certainly have to remedy this in the near future. My only question about this recipe is, where's the bergamot? I've always been of the mind that without Bergamot there is no "Earl Gray" tea. Maybe a Lady Gray? Have you tried this recipe with bergamot? Do you just not care for bergamot,is that it? Or does it not taste good with the lavender in this recipe?

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Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal. She's a registered herbalist with the American Herbalist Guild and the Education Director for LearningHerbs. Read about how Rosalee went from having a terminal illness to being a bestselling author in her full story here.