Compared to the Earl Grey from Lupicia, I think that this one is less well balanced when by itself.
I like to use 2 tsp. of this with 1 tsp. of the French Vanilla Assam (from 52teas) in 500 ml. water to soften the bergamot (which I’m really sensitive to). Prepped this way it doesn’t need milk or sugar – and there’s only a tiny bit of astringency that creeps into the end of the sip as it cools.
I really think I want to try infusing this into some chocolate truffles. I bet it would be amazing!
And that’s the last of this tea.
I am having it plain today and it tastes thin (despite the 3 tsp. of leaf) and watery, with a strong vanilla note on the swallow/aftertaste. It smells primarily of a vanilla black tea. The bergamot peeks through a bit in the middle of the sip and the scent but it really isn’t as big of a player as the vanilla.
Oh well, off to bigger and better Earl Grey Creams, I guess. Any recommendations?
Tried this as sort of a latte, sort of a Hong Kong style milk tea.
Basically that just means that I steeped 1.5 tsp. of leaf in boiling water for 2 minutes, added an equal amount of evaporated milk (had to use some up) and let it boil for another 3 minutes, strained, and added honey to sweeten.
I find it interesting, for sure – an orangey creamy honey like drink that only indirectly resembles the tea it originated from. I haven’t experienced authentic milk tea so I have no idea how accurate it is, but it’s hitting the spot on a cold day.
This is one of the few flavored teas that the boyfriend will drink, so I tend to make it at night for the both of us as he doesn’t drink tea in the morning.
This also marks the end to a fabulous day – I’m officially done with my classes for the semester, grades are in and I did well, and the 12 teas of Christmas starts tomorrow – I can’t wait!
I’m so glad I remember to put the steep parameters at the bottom of my tasting notes – since I go entire seasons without hot tea my memory tends to fade.
That said, I’ve learned that I really like my black teas at around 4 minutes – so even though I stayed with 3 minutes in previous notes I decided to take my 3 tsp. tea leaves to 16 oz. water and let them sit an extra minute.
This steeping is quite dark, and very heavy on the vanilla scent – but that scent is played down a bit in the taste. In fact, it seems a bit more balanced with the bergamot this way. And the black tea makes itself known, too, which I don’t remembering happening in past steepings.
It’s a great way to start a cool, September Friday morning.
ETA: OK, this is just a note to myself: I think that I may be sensitive to bergamot in this quantity. After drinking two cups I felt slightly headachy from the aroma and the taste. I like bergamot, so this is sad – but I either need to limit myself to one cup next time or just mix it 1:1 with a straight black.
YOU GUYS. So, I’ve liked the idea of cold brewing forever with the problem that I sweeten my tea. Not with a lot of sweetener, mind you, but enough that drinking cold brewed black tea with nothing else didn’t quite cut it for me. And add in the fact that I know sugar won’t dissolve in cold tea, and cold brewing just seemed like it wouldn’t be an option for my palette.
Enter in lightning moment that just randomly hit me: SIMPLE SYRUP! So I made a batch, let it cool over night, and cold brewed some of this earl grey (4 tsp. for 3 cups water) for around 10 hours to try it out this morning.
I probably can lighten up on the amount of leaves for next time because the vanilla is STRONG, both in smell and in taste. And, why hello there bergamot! These two flavors are quite bold together – the tea base only manages to make itself known over the back of the sip. A wake up tea this morning, for sure.
In conclusion: cold brewing is awesome. Seeing as I have months and months before I can stomach hot tea again (even in the morning) this will serve quite nicely in keeping the tea brewing alive around here.
Mmm..I got a hankering for this tea out of the blue.
And it was as good as I remembered – I love the bergamot and vanilla combination. I noticed I was getting a little low, though – may have to restock soon.
This is just fine unsweetened, but I think it really would do well with just a tiny bit of milk and sugar…I shall tinker with it and see. :)
Enjoying this tonight with some half and half and sugar.
The taste is very creamy and orangey but not very strong on the black tea. Texture is kind of thin, too, even though I used a tablespoon of leaf to 500 ml. water. I have a fair amount of this to go through but I think that I’ll definitely try a different earl grey creme for comparison’s sake when it’s gone.
I’m super glad that I can enjoy hot tea again at night! Caffeine doesn’t really affect me which is good because I wanted a black tea tonight.
A rainy, windy night with a cozy tea – the best way to relax.
Had a heaping teaspoon of this in 8 oz water directly after my French Vanilla Assam from 52 teas as a sort of comparison, if you will…I know they’re different animals but they fill the same niche in my life and one has to prevail.
This one wins on scent of the dry leaf…but it is a much thinner mouthfeel than the assam. I think that could be remedied with milk and sugar, though, and maybe doing longer steeps, as I did have to increase the assam to 5 minute steeping to get that mouthfeel.
I think for today the Assam is winning, though…good thing it’s being reblended..
3 level tsp. to 500 ml water. More leaf than I usually do, just because I wanted something STRONG this morning.
As it cools I get a hint of sweet from the vanilla – this threw me because things do not taste sweet unless there is sugar. Ever. Quite smooth and a dark black tea this morning due to the extra leaf. I may keep these parameters around for awhile. :)
Mmm. Drinking this rather late in the morning, but it’s Sunday so that’s allowed. :)
I find that I have to add a little rock sugar to the cup to find the vanilla, but it really is a very nice smooth tea and I enjoy having it for breakfast on lazy weekends.