Onyx Coffee Lab - Tea - Earl Grey Tea Sachets - By Onyx Coffee - 40 grams.

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STORYarticle-shape

This earl grey is a careful blend of two distinct and complementary single origin teas: a whole leaf dianhong black tea from central Yunnan province, China and a bright ceylon single estate tea from Kenilworth, Sri Lanka. The blend is combined with cold-pressed bergamot oil from a family farm in southern Italy, then air-dried. This method maintains freshness and produces a vibrant, easy-drinking cup with a smooth body and notes of grapefruit peel and fragrant citrus.

This is a 15ct Sachet box.

To produce a balanced and flavorful Earl Grey, this tea is blended with bergamot oil in small batches to maintain its potency and freshness. The tea itself is a combination of dianhong (“Yunnan red”) tea from da ye (“big leaf”) cultivar trees grown in Yunnan (southwestern China) and a single estate Ceylon tea grown in a farm nestled between two rivers, the Kelani and the Majaweli in Kenilworth, Sri Lanka. Together, these teas result in a smooth, full-bodied black tea with a vibrant sweetness. The defining characteristic of Earl Grey is its fragrant bergamot orange scent. Bergamot oranges are native to southern Italy, and the cold-pressed oil used to create this Earl Grey was produced from bergamot oranges grown along the Ionian Sea coast at a beautiful family farm that has been owned and operated by the same family for over 100 years. Layers of dry leaves are gently moved to the top of the pile by hand and lightly saturated with oil all throughout the blending phase. We are excited to be able to share this tea with you thanks to our partners at Savoy Tea Co, a team of tea experts who share our commitment to transparency and high quality sourcing.

BLACK TEA Black tea is oxidized more than oolong, white and green teas, meaning that after plucking and withering, the tea leaves are rolled, crushed, chopped, or otherwise bruised to spur oxidation to 90-100%. Temperature, humidity and other factors affecting oxidation are tightly controlled before drying. The resulting brew will be stronger in flavor and usually a deep reddish color. Many Asian countries name this a “red tea” after the color of the tea liquor after steeping.

ABOUT THE SACHETS The pyramid tea sachets are designed to give the tea leaves ample room to unfurl & expand as they steep. These sachets are made from PLA Mesh (NeoSoilon®) material that is derived from 100% non-GMO sugar cane. Each sachet is pre-dosed so you can enjoy a great cup of tea at your convenience.

STEEP RECIPE (Sachet) Hot (8oz) Tea: 2.5g Water: 8oz Water Temp: 208*F Total Brew Time: 5 mins

Onyx Coffee Lab

Tea - Earl Grey Tea Sachets - By Onyx Coffee

15ct Sachets
$17.50 / 40 grams.
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40 grams.

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Characteristics
CHARACTERISTICS
ROAST

Light

ACIDITY

Vibrant

NOTES

Grapefruit Pith, Floral

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Story

STORYarticle-shape

This earl grey is a careful blend of two distinct and complementary single origin teas: a whole leaf dianhong black tea from central Yunnan province, China and a bright ceylon single estate tea from Kenilworth, Sri Lanka. The blend is combined with cold-pressed bergamot oil from a family farm in southern Italy, then air-dried. This method maintains freshness and produces a vibrant, easy-drinking cup with a smooth body and notes of grapefruit peel and fragrant citrus.

This is a 15ct Sachet box.

To produce a balanced and flavorful Earl Grey, this tea is blended with bergamot oil in small batches to maintain its potency and freshness. The tea itself is a combination of dianhong (“Yunnan red”) tea from da ye (“big leaf”) cultivar trees grown in Yunnan (southwestern China) and a single estate Ceylon tea grown in a farm nestled between two rivers, the Kelani and the Majaweli in Kenilworth, Sri Lanka. Together, these teas result in a smooth, full-bodied black tea with a vibrant sweetness. The defining characteristic of Earl Grey is its fragrant bergamot orange scent. Bergamot oranges are native to southern Italy, and the cold-pressed oil used to create this Earl Grey was produced from bergamot oranges grown along the Ionian Sea coast at a beautiful family farm that has been owned and operated by the same family for over 100 years. Layers of dry leaves are gently moved to the top of the pile by hand and lightly saturated with oil all throughout the blending phase. We are excited to be able to share this tea with you thanks to our partners at Savoy Tea Co, a team of tea experts who share our commitment to transparency and high quality sourcing.

BLACK TEA Black tea is oxidized more than oolong, white and green teas, meaning that after plucking and withering, the tea leaves are rolled, crushed, chopped, or otherwise bruised to spur oxidation to 90-100%. Temperature, humidity and other factors affecting oxidation are tightly controlled before drying. The resulting brew will be stronger in flavor and usually a deep reddish color. Many Asian countries name this a “red tea” after the color of the tea liquor after steeping.

ABOUT THE SACHETS The pyramid tea sachets are designed to give the tea leaves ample room to unfurl & expand as they steep. These sachets are made from PLA Mesh (NeoSoilon®) material that is derived from 100% non-GMO sugar cane. Each sachet is pre-dosed so you can enjoy a great cup of tea at your convenience.

STEEP RECIPE (Sachet) Hot (8oz) Tea: 2.5g Water: 8oz Water Temp: 208*F Total Brew Time: 5 mins

Roaster Detail
Onyx Coffee Labarticle-shape
Estabilished:
2012
Owners:
Jon and Andrea Allen
Awards:
2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens
MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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