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