One of the best English tea blends is Earl Grey. Named after the 2nd Earl Grey, who was the Prime Minister in the 1830's, it's a particularly delicious tea, flavoured with orangey oil of bergamot, and giving off a flowery, scented nose.
There are various legends involving Chinese mandarins, urbane British diplomats, and the like, about how this tea was created. One story (I doubt if it is true), is that the exported tea leaves were packed inside wooden barrels soaked in tarry oil of bergamot, and an English tea-taster realised that the oils had soaked into the tea to beneficial effect.
Well, whatever its origins, Earl Grey is deservedly one of the most famous and popular blends, and Jackson's of Piccadilly lay claim to having the original recipe.
I have a rather sanguine attitude to tea, preferring coffee (strong and black), in the mornings, but, at the same time, appreciating a scalding, refreshing cuppa on a hot summer's afternoon.
I've just made a sorbet flavoured with Earl Grey tea, too. I've never made it before, suddenly having a flash of inspiration last night that the combination of flavours might work well; so it will be interesting to see how it turns out when we eat it tomorrow.
I mixed a cup of sugar with two cups of water, and brought it to the boil; then simmered it for about five minutes, and left it to cool down. Next, I mixed several spoons of prepared Earl Grey tea, with a squeeze of fresh orange juice, and infused the mix with some fresh mint leaves (which I previously rolled around between my fingers to release the oils). I tipped this liquid into the sugar and water (first removing the mint leaves), mixed it around, and left it to cool.
I poured the tea flavoured sugar water into a plastic container, and shoved it into the deep freeze. All that's left to do now, is to take it out when it's half-frozen; mash it up with a fork, and shove it back in again. When it's frozen, I need to take it back out, mix it up in the Magimix, and then re-freeze it.
I'll report back tomorrow on what it tastes like...
