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Earl Grey Black Tea Loose Leaf – Everest, Bergamot & Vanilla
Bergamot · candied citron · vanilla · sweet cream. Bold and bright, never bitter. Re-steeps 2 to 3 times.
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About This Tea
Why you'll love it
A real Earl Grey built on our own Nepali black tea, with real Italian bergamot from Sicily, orange peel, and vanilla. Bold and bright, creamy, never bitter.
Quick Facts
- Base: Our own Nepali TGBOP (Tippy Golden Broken Orange Pekoe) black tea from Ilam, blended with real Italian bergamot (steam-distilled from Sicilian Citrus Bergamia), dried orange peel, and vanilla
- Type: Earl Grey black tea blend · whole-leaf · real bergamot plus vanilla
- Caffeine: about 40 to 60 mg per 8 oz cup (black tea base, about half of coffee)
- Brew: 195°F to 200°F · 3 to 4 minutes · re-steeps 2 to 3 times
- Taste: Bergamot, candied citron, malt, orange peel, vanilla, sweet cream; copper-hued liquor
- Character: Bold, bright, creamy, never bitter; great hot or cold brewed
Everest Earl Grey is a Himalayan take on the classic. It starts with our own Nepali TGBOP black tea grown in Ilam, the same Himalayan range as Darjeeling, then blends in real Italian bergamot steam-distilled from Sicilian Citrus Bergamia, dried orange peel, and vanilla. The cup is copper-hued and aromatic, with bright bergamot and citron up front, malt through the middle, and a creamy vanilla and sweet-cream finish. The Himalayan base keeps it smooth and never bitter, whether you drink it black, with milk, or cold brewed over ice.
A natural choice for Earl Grey drinkers who want real bergamot and a richer, vanilla-rounded cup. Curious how much caffeine is in it? See our guide on how much caffeine is in black tea, or browse the full Nepal black tea collection.
Two Origins, One Cup
Everest Earl Grey begins with smooth Nepali black tea grown high in the Ilam district of eastern Nepal, the same Himalayan range as Darjeeling. We blend that Himalayan base with real Italian bergamot, an essence steam-distilled from Citrus Bergamia grown in Sicily, then add dried orange peel and vanilla. The bergamot brings the classic Earl Grey citrus, while orange peel and vanilla round it into a richer, creamier cup than a standard Earl Grey.
BASE ORIGIN
Ilam, Nepal (4,000 to 7,000 ft)
BERGAMOT
Sicily, Italy (steam-distilled)
BLENDED
Hand-blended in small batches
Why Everest Earl Grey Stands Apart
Most Earl Grey is bergamot oil over a generic black tea base. Everest Earl Grey is built differently. The base is smooth Nepali black tea from Ilam, so the cup stays bright and aromatic without the bitterness or flatness of a commodity blend. On top of real Italian bergamot, we add dried orange peel and vanilla, which give the tea a rounder, dessert-like character that plain bergamot Earl Grey cannot match. It is excellent black, takes milk beautifully as a London Fog, and cold brews into a naturally sweet iced tea.
Tasting Notes
- Aroma: Bergamot, orange zest, sweet vanilla
- Body: Medium-full, smooth, creamy
- Finish: Malt, vanilla, sweet cream; bright but never bitter
- Liquor: Aromatic copper-gold
- Pairs well with: Scones, lemon cake, shortbread, dark chocolate, breakfast
From Ilam to Italy to Your Cup
We build the blend on our Nepali black tea from Ilam, pair it with real Italian bergamot from Sicily, add dried orange peel and vanilla, then hand-blend in small batches and ship from our Saugus, MA facility. That keeps the leaf well-traced and the finished blend fresh for customers in the United States. Explore the full Nepal black tea collection for more Ilam black teas.
How to Brew Everest Earl Grey
- Heat the water: Heat fresh, filtered water to 195 to 200°F, just under a boil.
- Measure the leaf: Use 1 teaspoon (2 to 3 grams) per 8 oz cup.
- Steep: Steep 3 to 4 minutes. For a stronger cup, add a little more leaf rather than over-steeping.
- Re-steep: Re-steep the same leaves 2 to 3 times, adding 15 to 30 seconds each time.
Iced and Cold Brew
For a smooth, naturally sweet iced Earl Grey, cold brew about 2 teaspoons per 12 oz of cold water and refrigerate 8 to 12 hours, then strain. The bergamot and vanilla come through cleanly over ice, with none of the bitterness hot-brewed tea can pick up when chilled.
Caffeine in Everest Earl Grey
An 8 oz cup of Everest Earl Grey contains roughly 40 to 60 mg of caffeine, because it is built on a black tea base. That is about half the caffeine of an 8 oz cup of coffee. The bergamot, orange peel, and vanilla add aroma and flavor, not caffeine. For the full breakdown, see our guide on how much caffeine is in black tea.
Compare Our Nepali Black Teas
| Variety | Flavor Profile | Caffeine | Best For |
|---|---|---|---|
| Everest Earl Grey | Bergamot, candied citron, malt, vanilla, sweet cream; aromatic Earl Grey | Medium (~40 to 60 mg) | Aromatic Earl Grey, London Fog, iced |
| Himalayan Golden | Honeyed malt, apricot, toasted sugar; Gold Medal and NYT-featured | Medium (~45 to 55 mg) | Smooth daily sipping, gifting |
| Sherpa Breakfast | Bold malt, walnut, brisk finish | High | Milk tea, morning energy |
| Snow Leopard | Cocoa, caramel, muscat grape; full-bodied yet smooth | Medium | Elegant straight or with milk |
| Sagarmatha Gold | Chocolate, hazelnut, cane sugar; first flush, NYT-featured | Medium | Connoisseur sipping |
Browse all our Nepal black teas →
Related Black Tea Resources
Why Our Customers Love Our Teas
FAQ about Earl Grey Black Tea Loose Leaf – Everest, Bergamot & Vanilla
Everything you need to know before your first cup.
