Questions, stories and practical details.

In the strict sense, tea comes from the plant Camellia sinensis. Black, green, white, oolong, yellow and pu-erh are all tea. Herbal infusions are often called tea in everyday language, but they are technically tisanes.

The main difference lies in how the leaves are processed after harvest. Oxidation, rolling, heating, drying and shaping all affect flavor. That is why the same plant can lead to very different cups.

Most true teas do contain caffeine, but the exact level varies depending on the type of tea, the leaf grade, how much you use, and how long you steep it. Herbal infusions are often naturally caffeine free unless blended with tea.

Strength depends on several things: leaf type, origin, oxidation, blend style, water temperature, steeping time, and leaf-to-water ratio. A tea can also be intense in aroma while still tasting soft on the palate.

Very much. Water with a heavy mineral profile can flatten or distort delicate notes. Fresh, good-quality water usually makes a visible difference, especially with more aromatic teas.

Different teas respond differently to heat. Water that is too hot can make some teas bitter or harsh, while cooler water can leave others thin or under-extracted. Matching temperature to the tea helps reveal balance and complexity.

Often, yes. Many loose-leaf teas can be steeped more than once. Later infusions may be softer, sweeter or more transparent than the first, which can be part of the pleasure.

Keep tea away from light, moisture, heat and strong odors. An airtight container in a cool, dry place is usually best. Tea absorbs surrounding aromas very easily.

Not always, but loose leaf often offers more room for whole leaves to open and can give better texture and nuance in the cup. Still, quality depends on the tea itself, not only the format.

By tasting widely and paying attention. Notice what you return to: brightness, body, floral notes, smoke, malt, citrus, softness, tannin, sweetness. Preference builds through repetition and comparison.

Earl Grey is traditionally black tea scented or flavored with bergamot, the aromatic citrus fruit that gives it its distinctive lift. Today it appears in many forms, from very classic to highly interpretive.

The name is usually connected to Charles Grey, the 2nd Earl Grey and a British Prime Minister in the 19th century. Like many food stories, the exact path from person to product is less tidy than legend suggests.

There are several stories: a gifted recipe, a diplomatic thank-you, a blend made to suit local water, or a house blend later linked to the Grey name. The truth is still debated, which is part of the mythology around it.

Bergamot is a fragrant citrus, often described as somewhere between lemon, orange blossom and bitter orange, with a floral edge. It gives Earl Grey its brightness and signature perfume-like character.

Not at all. The base tea matters enormously. A bergamot-laced Assam can feel dense and malty, while a lighter black base can feel airy and sharp. Some versions are restrained, others almost lush.

Yes. While black tea is the classic base, there are now green Earl Greys, white Earl Greys, rooibos Earl Greys and more. They shift the character, but still revolve around bergamot.

Some blends add lavender, vanilla, cream notes, cornflower or other supporting ingredients. Others simply use a softer tea base or a gentler bergamot profile. The result can move far from the strict classic style.

Not exactly. Lady Grey is generally a lighter, more citrus-led interpretation associated with added orange or lemon peel. It belongs to the same family, but it is not the same blend.

That depends on the blend and on preference. More robust black-tea bases can take milk well. Lighter or more floral blends are often better without it so the bergamot remains clear.

Because it is familiar enough to welcome people in, but varied enough to reward endless comparison. One tea name opens into many textures, moods and interpretations. That depth is exactly what makes it worth returning to.

Yes. We offer free shipping from 390 kr within Sweden, and from 390 kr / €39 within the European Union, the EEA and Switzerland.

Orders within Sweden usually arrive in approximately 3–5 business days. Orders within the EU, EEA and Switzerland usually arrive in approximately 3–7 business days, depending on destination.

For destinations where customs or duty fees may apply, these are not included in our shop prices and remain the responsibility of the buyer. Please check with your local customs office before placing your order if needed.

Yes, if you contact us as soon as possible and your order has not yet been processed. Once an order has been processed, packed or shipped, we are no longer able to modify or cancel it.

If you have any issue with your order, please email sips@bysips.com and include your order number together with the item you wish to return.

We offer a right of withdrawal within 14 days after you receive your order. Returned items must be unopened to qualify for an accepted return.

The customer is responsible for return shipping fees. We are not responsible for loss or damage during the return transit back to us.

If an order appears fraudulent, we may place it on hold and contact you by email and/or phone to confirm the order details. If we do not hear back within 2 days, the order may be cancelled.

Please contact us within 7 days of receiving your order if an item arrives faulty or damaged. Our quality guarantee covers manufacturing defects, but not damage caused by improper use, carelessness, normal wear, tear or ageing.

6FIVE AB
Fersens väg 6
211 42 Malmö
Sweden

These shipping, returns and order terms apply to Greys Tea.