Thai Earl Grey

Thai Earl Grey

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Thai Earl Grey is a fragrant blend of Assam black teas from different harvests of the year. This tea makes a rich base for hot and iced tea lattes, baked goods, and other culinary creations.


  • Origin: Wawee Village, Chiang Rai, Thailand
  • Variety: Assamica
  • Artisan: Ammy

Ingredients: black teas, bergamot oil

High caffeine

Ammy's Milk Tea Recipe (Serving size: 1 cup)

We asked Chiang Rai-based farmer Ammy to share her favorite milk tea recipe.

What you'll need:

  • 100 ml steeped tea (see "Tea Base" below)
  • 2 tbsp creamer*
  • 20 ml condensed milk*
  • 40 ml evaporated milk*
  • 40 ml fresh milk*
  • 1 tsp sugar or sweetener of your choice

*100 ml of single type of milk may be used instead of three different types. We prefer oat for its creaminess.

Tea Base (single cup)

  • Hot water: 150 ml
  • Thai Earl Grey tea leaves: 3 tablespoons
  • Steep for up to 8 minutes


  1. Fill small pot with spring or filtered water and heat to medium-high. Wait until water comes to a boil.
  2. Add tea, then lower heat so that leaves have time to steep. Leave for 5–8 minutes.
  3. Add creamer (if using), milk, and sweetener. We prefer dark maple syrup.
  4. Bring heat back up and wait for a slow boil (should take about a minute).
  5. Strain liquor into cup or serving pitcher.

Note: We recommend preparing this milk tea in small batches (no more than 4 cups at a time, which is 4x the ingredients listed in a medium-sized pot).

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