|"An Earl Grey for those who like an intense bergamot flavour but still be able to taste the tea base - kudos to Culinary Teas for their artful blending! "|
Following the directions provided on the sample's package, I infused a teaspoon of leaves in 8 ounces of water heated to a boil for 3 and a half minutes. The malty nose of the cup is quite mouthwatering! Citrus notes are also present, but it's the richness of the malt that really draws me in. The dark mahogany liquor has a substantial, creamy feel to it. Although there is a good dose of bergamot, it is neither too sweet or too bitter. It provides a lightly lemony astringency but the tea feels smooth through and through. The malty and biscuity notes of the tea base make an especially pleasant counterpoint against the bergamot. These work particularly well with milk. If I had to guess, I would say the leaves are a mixture of Ceylon, Keemun and Assam. These point to the superior quality of this blend: all the elements of this tea work well together.
I infused the leaves a second time for 5 and a half minutes. The tea base is more muted this time around but still enjoyable with its chocolate and biscuit notes. This tea can be steeped almost indefinitely without becoming bitter. However the taste of the bergamot does intensify with time and threatens to overwhelm that of the leaves if left unattended. I enjoyed the first steep more but this cup is still palatable, if a bit on the soapy side due to the strong citrus flavour.
This is an Earl Grey for those who like an intense dose of bergamot but still be able to taste the tea base. Kudos to Culinary Teas for their artful blending. This tea also seems particularly suited to the addition of milk. It's available bagged as well as loose, in a wide variety of formats.
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