Earl Grey - Decaf (2 oz loose leaf)

  • Manufactured by: MTCC


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Decaffeinated Earl Grey (2 oz loose leaf)

This is a lovely blend of decaffeinated Ceylon black tea with bergamot oil and other natural flavors.  It has a full Earl Grey flavor without the caffeine which makes it a great after dinner blend.  It can also be used for cooking! We have some creative recipes thanks to our talented culinary friends.

Ingredients: Organic: Ceylon Black tea, Bergamot Oil, Cornflower petals, Natural flavors.


2 oz loose leaf packaged in a stand up resealable pouch


Preparation recommendation from the vendor:

Water Temperature: 212 F degrees
Caffeine Content: Medium
Steep Time: 3-5 minutes
Suggested Serving Size: 1 tsp/8oz


Tasty Recipes:


2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

Table salt

1/4 cup loose Decaffeinated Earl Grey Tea

Finely grated zest of 4 medium oranges

5 large egg yolks

-In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

-Stir in the tea leaves and orange zest. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

-Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

-Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

-Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the tea leaves and orange zest in the strainer with the spatula to extract as much flavor as possible.

-Cool the custard to below 70°F by stirring it over the ice bath. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

-Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.




* 1 Cup Currants

* 1 Cup Brown Sugar

* 2 Cups Self Raising Flour

* 1 Egg

* 1 Cup strong hot Decaffeinated Earl Grey Tea

-Combine hot tea, currants and sugar and leave to soak until tea is cold, or overnight.

-Prepare a regular sized loaf tin by spraying with oil and lining bottom with baking paper.

-Preheat the oven to 350 F.

-Mix flour and egg into tea mixture. Pour into tin and bake for around an hour.

-Cool on rack...slice, butter and enjoy!!




* 2 cups all-purpose flour

* 2 tablespoons loose Decaffeinated Earl Grey Tea tea leaves

* 1/2 teaspoon salt

* 3/4 cup confectioners' sugar

* 1 teaspoon pure vanilla extract

*1 cup (2 sticks) butter, room temperature Directions

-In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed.

-Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

-Preheat oven to 375 degrees F.

-Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.


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