Cafe Paris Black Tea

Cafe Paris Black Tea begins with a refined Earl Grey base, expertly crafted from a blend of four premium teas sourced from India and China.

Key Features:

* Refined Earl Grey base made from a blend of four premium black teas

* Sourced from high-quality tea gardens in India and China

* Infused with natural Oil of Bergamot for a classic citrus aroma

* Enhanced with subtle vanilla, caramel, and citrus notes

* Expertly balanced for complexity, richness, and smoothness

* Inspired by traditional Parisian tea culture

Flavor Profile:

* Black tea: bold and malty with deep, tannic structure

* Citrus zest: subtle and sharp, enhancing the tea’s brightness

* Bergamot oil: bright and citrusy with a lively aromatic lift

* Vanilla: smooth and mellow with a creamy sweetness

* Caramel: rich and buttery with soft, warm depth

Brewing Recommendations:

* Water Temperature: 200–212°F (93–100°C)

* Steep Time: 3–4 minutes

* Tea Quantity: 1 tsp per 8 oz (240 ml) of water

* Optional Enhancements: A splash of milk or a touch of sugar to bring out creamy notes

Usage:

* Ideal for morning or afternoon enjoyment

* Excellent pairing with scones, shortbread, or light pastries

* Perfect for anyone who enjoys Earl Grey with a sweet, Parisian twist

Hot Brewing method: Start with 10 oz of fresh water. Use tea portions and brewing temperatures below.

• Black Teas 
• Amount - 1 teaspoon
• Temperature- 200 - 212°F
• Time - 3-5 min.                                

Iced Tea  - Double the amount of tea using the chart above. After brewing hot tea, immediately pour it over a glass of ice. Add more ice if needed.                       

Storage - The best way to store tea is at room temperature in an airtight tea canister. Keep tea away from heat, light, air, and moisture.

All our imported teas start with the finest ingredients. We custom-blend and flavor our teas by hand. All our flavored teas are naturally gluten-free, do not contain sugar, and are available in decaf.

For the complete tea brewing guide, see our blog. HERE