London Fog

About this tea

The London Fog, despite its British name, was invented in Vancouver, Canada in 1996 by Mary Loria at Vancouver's Buckwheat Cafe. This modern tea latte has become a coffeehouse staple, transforming Earl Grey into a creamy, aromatic indulgence. The drink represents the evolution of traditional tea into contemporary café culture, appealing to both tea enthusiasts and coffee shop regulars.

The blend starts with quality Earl Grey - the bergamot oil providing citrusy brightness - enhanced with vanilla for creamy sweetness and lavender for floral complexity. The key is balance: bergamot leads, vanilla smooths, and lavender whispers in the background. Premium blends use natural ingredients - real vanilla beans and culinary lavender - avoiding artificial flavors that can taste medicinal. Some versions add cornflower petals for visual appeal.

The flavor profile is sophisticated and comforting: Earl Grey's citrusy bergamot mingles with vanilla's creamy sweetness while lavender adds a subtle floral note that enhances rather than dominates. When prepared as a latte, the steamed milk transforms these elements into a harmonious, dessert-like beverage. The combination creates something greater than its parts - elegant yet approachable, complex yet comforting.

Brewing recommendations: For tea, use 1 teaspoon (3g) per 250ml cup with water at 98°C (208°F) and steep 3 minutes. For the traditional latte, brew strong tea (double strength), add vanilla syrup and steamed milk, creating creamy foam on top. Some add a lavender sprig for garnish. The tea blend also works excellently on its own, hot or iced.

Perfect as a morning alternative to coffee or afternoon indulgence. The latte version pairs wonderfully with scones, muffins, and light pastries. As a tea, it complements lavender shortbread, lemon desserts, and vanilla-based sweets. Popular in coffee shops as a gateway drink for coffee lovers exploring tea. The calming lavender makes it suitable for evening enjoyment.