The Story
Earl Grey Tea Powder - 1kg
A finely milled black tea powder aromatized with bergamot, created for chefs, bakers, and baristas who want clean, consistent Earl Grey flavour without steeping. The refreshing citrus-floral aroma holds up in heat, fat, and dairy — so it shines in lattes, creams, cakes, ganaches, and ice creams.
Why is this special?
- Instant, no-steep flavour – incorporate straight into liquids, batters, doughs, and ganaches
- Performs in dairy & high-fat bases (latte mixes, pastry cream, buttercream, ice cream/gelato)
- Professional consistency – powdered format gives repeatable dosing and colour across batches
- Tea origins blended for balance – black teas from Sri Lanka, China, and India for body and colour, lifted with bergamot
Earl Grey powder is best for:
- Earl Grey lattes, milk teas & frappes
- Buttercream, pastry cream, diplomat cream
- Macaron & truffle ganaches, bonbon fillings
- Chiffon, roll cakes, cookies & shortbread
- Ice cream, gelato & soft serve
- Syrups, sauces & kakigori (shaved ice) toppings
How to use? (guidelines – adjust to taste)
- Beverages (lattes/milk tea): 2–3g per 250ml milk or alt‑milk, whisk or blend until smooth
- Baking (cakes, cookies): 1–2% of flour weight
- Ganache/creams: 2–4g per 500g cream (infuse cold, then heat; or whisk directly into the finished cream for a speckled look)
- Ice cream/gelato: 0.3–0.6% of total mix weight, added with dry ingredients before pasteurizing
Product of Japan with imported ingredients
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Earl Grey Tea Powder - 1kg
A finely milled black tea powder aromatized with bergamot, created for chefs, bakers, and baristas who want clean, consistent Earl Grey flavour without steeping. The refreshing citrus-floral aroma holds up in heat, fat, and dairy — so it shines in lattes, creams, cakes, ganaches, and ice creams.
Why is this special?
- Instant, no-steep flavour – incorporate straight into liquids, batters, doughs, and ganaches
- Performs in dairy & high-fat bases (latte mixes, pastry cream, buttercream, ice cream/gelato)
- Professional consistency – powdered format gives repeatable dosing and colour across batches
- Tea origins blended for balance – black teas from Sri Lanka, China, and India for body and colour, lifted with bergamot
Earl Grey powder is best for:
- Earl Grey lattes, milk teas & frappes
- Buttercream, pastry cream, diplomat cream
- Macaron & truffle ganaches, bonbon fillings
- Chiffon, roll cakes, cookies & shortbread
- Ice cream, gelato & soft serve
- Syrups, sauces & kakigori (shaved ice) toppings
How to use? (guidelines – adjust to taste)
- Beverages (lattes/milk tea): 2–3g per 250ml milk or alt‑milk, whisk or blend until smooth
- Baking (cakes, cookies): 1–2% of flour weight
- Ganache/creams: 2–4g per 500g cream (infuse cold, then heat; or whisk directly into the finished cream for a speckled look)
- Ice cream/gelato: 0.3–0.6% of total mix weight, added with dry ingredients before pasteurizing
Product of Japan with imported ingredients
