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When I first saw the name of this one, I came up short. Whaaaaat? That’s an odd name for tea, thought I. Then….oh! Old World Haarlem! So Dutch tea which means probably a little smoky with bergamot added! This made my mouth water, because honestly I have become a little disenchanted with some of my Earls and just don’t enjoy bergamot as much as I used to. The thought of bergamot with smoke, though….now I was drooling!

These are sachets, so I used my biggest mug, which isn’t very big by big mug standards but was about the right size for this. There MUST be some oolong in this (is that right, Russel?) because I have never seen black tea alone swell this much in a sachet. This is one DARK cup of tea! And oh joy, joy! This is a nice, fresh take on Earl that is definitely worth having on shelf.

The black tea base makes itself known very well, and it is a good base, too! I passed the cup around for all the teens to sniff. “Honeysuckle? Bread! Maybe a little chocolate? A little grain!”

I gave it a good, solid slurp like Michael talks about in his book. Is that the bergamot, or is there a little lemony Ceylon in this, too?

I drank mine plain, but this could easily handle milk and sugar if that was your bent. Don’t overlook this as just another Earl Grey. If you like Earl Grey tea, I think this one is with trying. I bet it would be great iced, too!

Edited to add: I decided to try it with sugar since that is how my daughter’s bf will probably drink it and I plan to send him some. I don’t usually add sugar, and personally I liked this better without it. The citrus and floral flavors are enough!

Then I iced the remaining sweet tea and…..OH YES! Very nice!

Further edited to add! – so I was wrong! I said the name perplexed me because I couldn’t think of a flavor that would be identified with Harlem in New York, so I decided it must be Haarlem and the famous smoky Dutch tea this was referring to. Well, it is probably both! The chef who designed this blend has a restaurant in Harlem! Definitely look up his bio. He seems like an amazing young man with an amazing life. Born in Ethiopa, contracted tuberculosis along with his sister and mother, adopted (his sister, too) after his mother died of the disease and raised in Sweden, taught to cook by what must have been an amazing grandmother, studied culinary arts in Sweden and France, and now has a restaurant in New York. These blends are even more special to me now, seeing all the things that each flavor encompasses for him! Bravo to your blends and your spirit! How inspiring!

Hesper June

Oooo! A smoky earl grey sounds delish!

ashmanra

Yes, not too smoky, not like a Lapsang, but almost like a rich Keemun in there? The sachet is so swollen now I wonder about oolong being in it. I should cut it open. And resteeps pretty decently, not as strong as the first cup of course, but still very drinkable!

Harney & Sons The Store

I haven’t narrowed down the exact tea blend quite yet. Flavored teas are tough. I know that there’s some Jasmine scents in there, which suggests pouchong. Also, there is certainly Keemun with a little bit of Lapsang. If you were to cut open the sachet, you’d see a lot of dark chinese leaf cuts, along with some stems, which to me suggest a formosa added to the blend. None of this is official, just my best guess from taking a look and sniff.

Jim Marks

I’ll have to look for this. It sounds like a great idea.

My “big” mug holds a full quart of liquid.

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Comments

Hesper June

Oooo! A smoky earl grey sounds delish!

ashmanra

Yes, not too smoky, not like a Lapsang, but almost like a rich Keemun in there? The sachet is so swollen now I wonder about oolong being in it. I should cut it open. And resteeps pretty decently, not as strong as the first cup of course, but still very drinkable!

Harney & Sons The Store

I haven’t narrowed down the exact tea blend quite yet. Flavored teas are tough. I know that there’s some Jasmine scents in there, which suggests pouchong. Also, there is certainly Keemun with a little bit of Lapsang. If you were to cut open the sachet, you’d see a lot of dark chinese leaf cuts, along with some stems, which to me suggest a formosa added to the blend. None of this is official, just my best guess from taking a look and sniff.

Jim Marks

I’ll have to look for this. It sounds like a great idea.

My “big” mug holds a full quart of liquid.

Login or sign up to leave a comment.

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Bio

I am a music teacher and homeschooling mom who started drinking loose leaf tea about four years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens.

We have learned so much history, geography, and culture in this journey.

My avatar is a mole in a teacup! Long story…

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North Carolina

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