Cream Green Earl Grey Tea

Description

🌿 Green Tea🍊 Bergamot🥛 Vanilla Cream🌿 Loose Leaf

The lighter Earl Grey — Chinese green tea, Calabrian bergamot and a soft vanilla-cream note. The classic, swung greener.

The original Earl Grey, named after the British Prime Minister of the 1830s, paired strong black tea with bergamot oil from Calabria. Cream Green Earl Grey takes the same idea and runs it on a green-tea chassis instead. The bergamot does what it always does — sharp, perfumed citrus, the smell of a fresh peel — but the green base lets it sit higher in the cup, brighter and less heavy.

A thread of natural vanilla rounds the cup: not a heavy cream, just a soft, almost-imperceptible sweetness that makes the bergamot land softer. Lower in caffeine than a black Earl Grey, lighter on the body, and easier to drink in the late afternoon.

🌿

Chinese Green Base

Sencha-style leaf, lighter than a black Earl Grey

🍊

Calabrian Bergamot

Real natural oil — sharp, perfumed citrus

🥛

Soft Vanilla Cream

A faint round note — not dessert, just balance

✨The Sampson Promise

We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.

Type

Green Tea (flavoured)

Caffeine

Low–Medium

Best Time

Afternoon

Format

Loose Leaf

Steep Time

2–3 min

Servings

~25 cups (50g)

Tasting Notes

🍊

Bergamot Top

Aroma

Sharp, perfumed bergamot arrives first — the smell of fresh-peeled citrus, slightly oily, very specific. It’s the note that makes Earl Grey identifiable from across the room.

🌿

Soft Green Body

Body

The green-tea base sits brighter and lighter than a black Earl Grey — grassy and clean rather than malty. The body lets the bergamot float instead of pinning it down.

🥛

Cream Vanilla Finish

Aftertaste

Closes with a soft, rounded vanilla — not the heavy cream of a dessert tea, just enough sweetness to soften the bergamot edge. The cup ends balanced, not perfumed.

How to Brew

01

Measure

One heaped teaspoon (about 2–3g) per 8oz cup. Green tea leaf is denser than herbal cuts — a level scoop is enough.

02

Heat to ~80°C

Boil and let stand 30–60 seconds, or pull just as bubbles form. Green tea over 85°C goes astringent — the bergamot needs the leaf intact.

03

Steep 2–3 Minutes

Two for a brighter cup, three for fuller body. Don’t over-steep — green tea turns bitter past four minutes.

Water

~80°C

Time

2–3 min

Per Cup

1 heaped tsp

Drinks well neat — the cream note is built in, no milk required. A thin slice of lemon brightens the bergamot if you want the citrus louder; a small spoon of honey deepens the vanilla side.

About the Tea

🌿

Chinese Green Tea

The Heart

Sencha-style green tea — pan-fired in the Chinese tradition rather than steamed in the Japanese one. The leaf brews bright, clean and slightly grassy, the perfect canvas for bergamot.

🍊

Bergamot Oil

The Signature

Natural bergamot oil from the small Calabrian citrus that gives Earl Grey its name. Sharp, perfumed, slightly bitter — not orange, not lemon, the bergamot character is unmistakable.

🥛

Vanilla & Cream

The Round

Real vanilla pieces and a soft natural cream flavour finish the cup — just enough to round the bergamot’s sharp edge without making the tea dessert-sweet. Cornflower petals add the visual lift.

In the tin

Green tea, natural bergamot oil, vanilla pieces, cornflower petals, natural cream flavour.

Origin & Sourcing

A green-tea twist on the classic Earl Grey — sencha-style Chinese green leaf, natural Calabrian bergamot oil, vanilla and a soft cream note. Lower in caffeine than the black version, lighter on the body, blended in small batches for the Sampson shelf.