I think this is the last of my Simpson & Vail Earl Greys. It has a lot in common with the other two.
Usually I smell bergamot in Earl Grey dry leaf, sometimes eye-wateringly so, but whatever I smell usually smooths out and becomes must more mellow after steeping. I don’t smell bergamot in this dry leaf, unless it is the vaguely floral scent I’m smelling. I don’t smell citrus. I don’t really smell vanilla either. But I do smell a nice, solid, earthy black tea.
That tea also takes center stage in the aroma after steeping. It’s malty and sweet which makes me think there may be some Chinese black tea in the blend and I suspect there is some Ceylon because of the color. It has a deep red, almost garnet liquor. The description doesn’t say what sort of black tea is in the blend, but I am guessing it is similar to what is in the Earl Grey Aromatic, which contains both Ceylon and Chinese Blacks, as well as Assam and Darjeeling. I don’t get the heft of Assam here, but perhaps that’s the influence of the cream (even though I don’t smell cream).
In flavor, this is a tasty, sweet, medium-full bodied black tea with a floral note. Because I don’t really get a distinctive bergamot flavor, It doesn’t really taste like an Earl Grey to me, but then, neither did the S&V plain Earl Grey. I’m also not really tasting cream, which makes me want to do a side by side between this and the S&V non-creamy Earl.
Essentially, I have the same impression of this as an Earl Grey crème that I had of its sibling as an Earl Grey, which is to say I think the tea is lovely but it doesn’t really seem to meet the criteria for an Earl Grey, with the additional point that I don’t really get the crème either. Maybe my taster is off. I’ll try it side by side another time and see what happens. For now, rating it the same as its sibling.