Earl Grey

Bergamot and the Black Tea Base

Earl Grey takes its name from Charles Grey, 2nd Earl Grey and British Prime Minister in the 1830s — though the popular story that a Chinese official gave him the recipe as a personal gift is a legend without solid historical documentation behind it. What is well established is that "Earl Grey" tea has carried his name and the bergamot pairing since at least the mid-1800s, and the format has stuck as one of the most recognizable flavored-tea traditions in the world.

Bergamot (Citrus bergamia) is a citrus fruit grown almost exclusively in a narrow coastal strip of Calabria, in southern Italy, where the local soil and climate are considered ideal for the fruit's aromatic oil. That same oil is a foundational note in perfumery — it's a key ingredient in the original eau de cologne recipes — which is part of why bergamot's scent reads as sophisticated and floral-citrus rather than simply "orange."

Traditionally, Earl Grey is built on a black tea base — the full oxidation of black tea gives a malty, tannic backbone that holds up well against bergamot's brightness rather than being overwhelmed by it. Other tea houses have since adapted the same bergamot flavoring onto green, white, or rooibos bases, but the "Earl Grey" name technically describes the bergamot pairing rather than any one specific tea leaf underneath it.

How to Brew Earl Grey

Black tea, including Earl Grey, wants hotter water and a longer steep than green or white tea to draw out its full malty body.

Parameter	Guidance
Water temperature	200–212°F (93–100°C)
Leaf dose	1 tsp per 8 oz cup
Steep time	3–5 minutes
Milk/sugar	Optional — Earl Grey holds up well to milk, unlike more delicate teas

Steep closer to 3 minutes for a lighter, more aromatic cup where the bergamot stays forward, or closer to 5 minutes for a stronger, more traditional English-breakfast-style cup. Because it's a fully oxidized black tea, Earl Grey doesn't reward multiple re-steeps the way a lightly oxidized oolong or white tea does — one full steep is typically the best use of the leaf.

Did You Know

• The "gift from a Chinese mandarin" origin story is likely a legend. Earl Grey tea has carried Charles Grey's name and the bergamot pairing since at least the mid-19th century, but the popular tale of how it got that name has no solid historical documentation behind it — it's repeated more often than it's verified.

• Bergamot is also a perfume ingredient, not just a tea flavoring. Bergamot oil is a foundational note in classic eau de cologne formulas, which is part of why the scent reads as more floral and sophisticated than a typical orange or lemon.

• Most of the world's culinary bergamot comes from one small region. A narrow coastal strip of Calabria, in southern Italy, produces the large majority of bergamot grown for its aromatic oil — soil and climate conditions there are considered uniquely suited to the fruit.

• "Earl Grey" describes a flavoring, not a fixed tea. The name technically refers to the bergamot pairing rather than one specific tea leaf, which is why Earl Greys from different producers — built on different black teas, or even green or white tea bases from other blenders — can taste meaningfully different from each other while still sharing the name.

Is Earl Grey tea caffeinated?

Yes. Earl Grey is built on a black tea base, so it carries the caffeine level typical of black tea — generally on the higher end compared to green or white tea, though DABOV doesn't assert a specific milligram figure since caffeine content varies by steep time and leaf amount.

What is Earl Grey tea flavored with?

Bergamot — a fragrant citrus fruit grown mostly in Calabria, Italy. Its oil gives Earl Grey its signature bright, floral-citrus lift over the black tea's malty base.

What's the difference between Earl Grey and English Breakfast?

English Breakfast is typically a blend of black teas (often Assam, sometimes with Ceylon or Keemun) chosen for a robust, malty cup with no added flavoring. Earl Grey starts from a similar black tea base but adds bergamot flavoring on top — the defining difference is that citrus note.

Can you drink Earl Grey with milk?

Yes. Because it's built on a full-bodied black tea, Earl Grey holds up well to milk the way a plain black tea does, though many drinkers also take it plain to let the bergamot come through more clearly.

How should I brew Earl Grey for the best flavor?

Use water at a full 200–212°F (93–100°C), about a teaspoon of leaf per 8 oz cup, and steep 3–5 minutes — shorter for a lighter, more citrus-forward cup, longer for a stronger, more traditional black tea character.