This rich, dark tea blend is infused with Organic Bergamot oil to give you the deep, intense Earl Grey taste you so love. Remember, all Earl Grey teas are not created equal, treat yourself to the truest Earl Grey flavor.
Check out the Earl Grey buttercream frosting recipe below, just spread it on your favorite cake and enjoy!
1.76 Ounces / 50 grams / 25 Servings (More if you re-Brew)
🌿 Ethical Tea Partnership Certified (Fair Trade)
🌿 Non GMO
🌿 Contains Caffeine
🌿 Loose Leaf
🌿 My tea blends are made from my own recipes in a Dept of Agriculture licensed and inspected kitchen.
🌿 Earth Friendly Packaging is Recyclable / Compostable / No Plastics / Made In USA, Canada or Europe.
🌿 If not using all the tea within 3 weeks, keep it in an airtight container, it will then stay fresh for up to a year.
🥄 Ingredients Organic Blended Black Teas / Organic Flavor
❄️ ICED TEA: Brew 2 Rounded teaspoons of tea per 8oz boiling water, brew 5 minutes, serve over ice.
☕️ HOT TEA: Brew 1 Rounded teaspoon of tea per 8oz boiling water, brew 5 minutes, serve hot.
What are customers saying about this tea?
★★★★★ "Wonderful tea!" (Thanks Shelley)
Packaging design, Tea Names (™), and tea infuser designs are exclusive to Amitea Organics
Copyright © 2005-2019 Amitea Organics. All Rights Reserved.
EARL GREY BUTTERCREAM FROSTING
2 cups (4 sticks/450 grams) unsalted butter, at room temperature
1/4 cup (12 grams) loose Amitea Organics Classic Earl Grey tea
1/2 cup + 2 tablespoons (150 ml) large egg whites
1 and 1/4 cup (250 grams) granulated sugar
1 1/2 tsp Vanilla Extract
Place 1 cup (2 sticks/225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
With the mixer on low speed, add the vanilla, tea infused butter, and remaining 1 cup (225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
Add to your favorite chocolate cake for a delicious change!