Earl Grey with Red Flowers

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This classic Chinese black tea is scented with oil of bergamot and red Tibetan saffron flower petals.  It infuses a deeply aromatic reddish-brown liquor with a smooth cup. Use 1 generous tsp. dried leaf (3-4g) per 6-ounce cup of spring water heated to just below boiling (212°).  Pour hot water over leaves and steep 4 minutes.
  • Model: B-EGRF-1

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This product was added to our catalog on Saturday 08 November, 2008.