|" Heavy on the Earl, light on the crème, but definitely work a sip or several."|
Ingredients were threadbare for this blend; black tea, vanilla flavor and bergamot flavor. No pretty additives like cornflower or mallow to whet the eyes. Not that they needed any whetting. That'd be freakish. While it was easy to detect the bergamot on first sniff, the vanilla aspect was a little shy. It took a couple of whiffs to realize it was there at all. I've had a few Cream Earl Greys before, and oftentimes the vanilla bean is quite strong. Not the case here.
Brewing instructions called for 1 flat teaspoon of leaves per 6oz cup of boiling water. To me, a cup is 8oz, so I went with that instead, steeped for three minutes. Yes, as always, a bit on the light side of safe.
Wherever the vanilla had been hiding in the dry leaves, it reared its creamy head in the light-amber infusion. The liquid aroma was all vanilla bean with a slightly sour center contributed by the bergamot. To the taste, though, the citrus profile dominated more, but with a creamy finish. Heavy on the Earl, light on the crème, but definitely worth a sip or several. I can't wait to try this as a latte in the nearish future. With French Vanilla creamer.
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