|" Along with the expected dryness, somewhat imparted by the rind-scenting, was a smooth beverage with a malty character."|
The first thing that hit me when I whiffed the bag was the fragrance. It wasn't the usual dry, sour bergamot beatdown (which I like) but more akin to orange peel. Ingredients for this blend included the required black tea base, blue mallow blossoms, bergamot and citrus flavor. I didn't see any blue mallow, though, and wondered if that was a typo.
Brewing was pretty standard for an Earl; 1 tsp in 6oz of boiled water for three-to-five minutes. I never understood the 6oz bit. Most of my cup sizes are 8. No matter. I went a tablespoon instead for three minutes.
Even brewed on the lighter side of the instructions, this infused to a full-bodied copper. Steam from the cup let off a bit of its bergamot, but the other (sweeter) citrus flavor fragrance dominated. A trait that also carried over to the taste. Along with the expected dryness, somewhat imparted by the rind-scenting, was a smooth beverage with a malty character. The bodied black tea base actually had a chance to shine. I wish I knew what it was a blend of. If I were a sommelier on the subject, I'd say Keemun and Assam due to depth. Whatever the blend, it held its own against the dueling citruses. For all accounts, a morning Earl. Although, I had it in the afternoon.
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