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The aroma of the dry leaves is a perfect blend of light bergamot and delicious tippy black tea. It seems to be uncommon to be able to discern the tea base under the bergamot in earl greys, which instantly piqued my curiousity. On my first sip it becomes apparant that the brilliant black tea base is the real star of the show, while the bergamot is relegated to lowly chorus-line duties. I was worried milk would mute the flavours too much, but the tiniest splash really bought out that maltylicious taste.
Personally I find this disappointing as an earl grey (due to my extreme bergamot needs), but incredible as a black tea.

Preparation
195 °F / 90 °C 4 min, 0 sec

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An earl grey sipping, Sinatra swooning, retail management maven from New Zealand, planning to take over the world with tea, one charleston at a time.

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