|"This was one burly Earl."|
Brewing instructions on the site recommended 1 teaspoon of tea per 8oz. of 195F water, and a four-to-five-minute. I brewed it at 200F for three minutes - 1 tbsn. in 12oz. of water. ( I was at work, sue me.)
This was one burly Earl. The liquor brewed brown-to-black. Seriously. This was as black a tea as I've ever seen. In contrast to that, the aroma was gently citrusy. At this point, the orange-ish presence seemed more bergamoty. On the flavor end, it opened up with a clobberhouse of citrus-sourness followed by a malty kick to the metaphoric groin. The base was either an Assam or a low-altitude Ceylon, by my guess. But, oddly enough, it had no bitterness to speak of. Sure, it was a little dry in the middle, but that was thanks in part to the bergamot flavoring used.
I'm still not sure how "Earl-y" this was. Not to be a Greycist or anything, but to have the illustrious name, Earls should have the bergamot to back it up. I'm still not completely convinced that rind oil was used here. They might've skimped on that and went for a flavoring agent - as the ingredients list hints. That said, it's still quite enjoyable and strong.
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