Acala Tea Co.
"Earl of Foxes" Earl Grey
"Earl of Foxes" Earl Grey
Earl of Foxes is an Earl Grey style tea with a limpid rich amber liqueur that rewards the nose with citrus and floral aromas. When sipped, fresh citrus, Italian Bergamo oranges, and vanilla meld with a subtle return sweetness that creates a uniquely satisfying flavor profile.
Earl Grey has a deep history. It was introduced to Prime Minister Earl Charles Grey during his travels to China in 1830, just a few years before China and Great Britain began the first of the Opium Wars in 1839. It was created by blending Chinese tea with orange peels from Bergamo, Italy. Earl Charles Grey introduced it to the British aristocracy and the rest is history.
The inspiration for creating this tea comes from our son, who has been drinking Earl Grey tea since he was too young to carry a hot mug by himself. He is quite the earl in our household, especially to his dog, Foxy. Hence the name "Earl of Foxes." He enjoys it in the traditional British style, with whole milk and a lemon wedge.
This tea is blended using our signature Red Alchemy tea, which is made especially for Acala by our friends in Mangjing Village, Jingmai Mountain, Yunnan, China, where they and their ancestors have been picking, preparing and drinking tea for over 1700 years! Every sip will connect you directly to this heritage and the unique history of Acala Red Alchemy.
Red (aka Black) Tea, Bergamot Oil
Harvest: Spring 2022
Mangjing Village, Jingmai Mountain, Yunnan Province, China
Elevation: 1200-1500 meters
Cultivar: Camellia sinensis var. Assamica
Red (black) tea contains 40-60mg of caffeine per 8 oz cup. As the tea ages, the caffeine levels decline over time because light and leaf oxidation reduce caffeine. Thus, an aged red tea that is decades old may not contain much caffeine at all. If you have the willpower to resist drinking this tea and to instead store and age the tea, the taste profile will only deepen.
Naturally sweet red tea, orange bergamot aroma and flavor, hints of vanilla, citrus
Serving Size: 3-5g (1-2 tsp) per 150ml purified water.
Ideal Brewing Vessel: Glass tea pot with infuser; porcelain or ceramic tea pot with strainer
Steeping: Boil water to 212F/100C. Steep for 1-2 minutes before pouring the liquor into a tea cup.
Traditional Recipe: Add whole milk, sweetener, and a squeeze of lemon juice to brighten the flavor (don't be alarmed when the milk curdles from the citric acid).
Latte: Prepare as advised above and top with steamed milk and/or frothed milk.