Earl Grey is one of the most recognizable teas in the world. One sip and you know it: a black tea scented with oil of bergamot, a citrus fruit that tastes somewhere between a lemon, an orange, and a grapefruit, with a bright, floral edge.
It's also one of the most-searched teas on our site, so it seemed right to tell its story. The short version: the name comes from a real British prime minister, but much of the rest is legend.
Who was Earl Grey?
The tea is named after Charles Grey, the 2nd Earl Grey, who served as Britain's prime minister from 1830 to 1834. He's best remembered for the Reform Act of 1832, which overhauled Britain's voting system, and for the abolition of slavery across most of the British Empire during his time in office.
The legends
There are a few popular stories about how a prime minister ended up with a tea named after him.
The grateful mandarin. The most famous tale says a Chinese official sent the earl a gift of bergamot-scented tea after one of Grey's men saved the official's son. It's a nice story, but there's no evidence for it, and Grey never traveled to China.
The hard water. Another story says a Chinese tea master blended the tea for the Grey family home, Howick Hall in Northumberland, using bergamot to balance the taste of the local water. The family's guests loved it, and Lady Grey served it in London society.
Several British tea merchants have claimed to have the original recipe over the years, and nobody has been able to prove it.
What the record actually shows
Tea flavored with bergamot was already being sold in Britain by the 1820s, sometimes to make lower-grade tea taste like a more expensive one. But the name "Earl Grey" doesn't show up in print until the 1880s, decades after the earl's death in 1845. So the honest answer is that bergamot tea came first, and the famous name got attached to it later, probably as clever marketing.
What is bergamot?
Bergamot is a small, fragrant citrus fruit grown mostly along the coast of Calabria, in southern Italy. The fruit is too sour to eat out of hand, but the oil pressed from its peel is wonderfully aromatic. It's used in perfume as well as in tea, which is why a good Earl Grey smells so lovely the moment you open the bag.
Earl Grey today
Modern Earl Grey is almost always made with black tea, though you'll also find green tea and rooibos versions. Our classic Earl Grey blends premium black tea with bergamot oil, citrus peels, and blue cornflower petals. It's bright and refreshing, and it's lovely with pastries and cake. It comes in a sample size (about 5 cups) as well as 4 oz, 8 oz, and 1 lb bags.
If you like the classic, try one of its cousins:
Cream Earl Grey, smoothed out with a touch of vanilla.
Decaf Cream Earl Grey, for an evening cup.
Lavender Earl Grey, with a soft floral note.
How to brew Earl Grey
Use 1 rounded teaspoon of loose leaf (about 2–3 grams) per 8 ounces of water.
Pour freshly boiled water (205–212°F) over the leaves.
Steep for 3–5 minutes, then taste and adjust.
Earl Grey is great on its own, with a slice of lemon, or with a splash of milk. For iced Earl Grey and a homemade London Fog latte, see our guide on how to brew Earl Grey three ways.
Two centuries after Charles Grey left office, nobody can say for sure how his name ended up on a tin of tea. But it's easy to see why the tea itself stuck around.
Some teas come with a story as memorable as their flavor. Darjeeling Margaret's Hope brews a delicate cup with the distinctive "muscatel" grape character, and hints of currant give it an almost wine-like taste. We like it as an afternoon or after-dinner tea.
History & Heritage
Tea came to Darjeeling in 1841, when Dr. Archibald Campbell planted Chinese tea seeds beside his home at Beechwood, and commercial gardens followed in the 1850s. Margaret's Hope, in the Kurseong area sometimes called the "Land of White Orchids," began producing commercially in 1864 under the name Bara Ringtong. Its current name comes from a story told for generations. Legend has it that Margaret, the young daughter of the estate's manager, fell in love with the garden on a visit and promised to return, but she fell ill and died on the voyage home to England. Her grieving father renamed the estate in her memory, and local tales say her spirit still visits the manager's bungalow.
Interesting Facts
Darjeeling's cool, high climate favors the small-leaf China tea plant, and the bushes at Margaret's Hope are almost entirely of the Chinese type.
Because the bushes grow slowly at such heights, production is limited.
Our Margaret's Hope is a TGFOP grade grown at 6,800 feet.
Tasting Notes & Pairings
The best quality comes in the second flush, from late May to late June, when the fragrance seems to reach right out of the cup. Some taste nuttiness, others black currant, but most compare it to muscat grapes. The infusion is bright tending light. Enjoy it plain with scones and jam, fruit tarts, or a cheese plate after dinner.
Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of water just off the boil (195–205°F), steeped 3–4 minutes. A shorter steep keeps the cup delicate. Adjust to taste.
Like every tea at Beantown Tea & Spices, Margaret's Hope is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.