70

I’ve had this (sealed) tin for a year or two, but when I first opened it the smell was as strong as if it had been blended yesterday. The black leaves appear to be almost be oiled – I’m not sure if that’s the oil of bergamot or if that’s their natural appearance.

The bergamot is strong in both scent and flavour almost to the point of being unpleasantly pungent when I tried drinking the tea without milk. With the addition of milk it’s much better, but the bergamot is still a bit strong for my preferences. It brings to mind Adagio’s Earl Grey Bravo though this is a bit smoother and more refined than that one. I seem to be having difficulty finding jut the right earl grey – most of the ones I’ve tries either go too light on the bergamot or add too much.

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

I’m also a self-proclaimed Grammar-Nazi, and improper capitalization and spelling invariably makes me twitch (yes, I mean you!)

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