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Ceylon Earl Grey tea from the Western Dimbula slopes of Sri Lanka is a rounded yet mellow tea. 

It combines the distinctive taste of Ceylon black tea leaves, with the familiar perfumed taste of Earl Grey.

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Ceylon Tea, Bergamot Flavouring.


We believe that how you make your tea is equally as important as the tea you use, so here's how we like to make our tea.

  • Use freshly drawn cold water.
  • Use water at a “rolling boil” around 100oC.
  • Use 1 teabag per cup or 1 teabag per person in a teapot.
  • Steep for 3 to 5 minutes (or to your taste).
  • Add milk and sugar to taste.

And, for freshness every time, keep your tea somewhere cool, dark, dry and airtight!


Black tea, just like green tea, comes from the Camellia Sinensis plant.

After plucking, the leaves are laid on drying trays & withered to remove some moisture and to make them more pliable.

The leaves are then rolled and may be cut.

"Broken" leaves are laid out & a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour).

Oxidation is stopped by firing the leaves with hot air until they are the right (brown) colour depending on the region as the leaves dry they turn black.