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Black Tea
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Edit tea info Last updated by Geoffrey Norman
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From The Jasmine Pearl Tea Merchants

The fresh fruitiness of our medium-bodied Earl Grey is sweet, not soapy. Aromatic and balanced, Earl Grey is excellent both hot or served over ice. Traditionally, Earl Grey is made with black tea as a base – we use Chinese Keemun (Qimen), from the Anhui Province in east-central China, and Ceylon, from the major tea-producing island of Sri Lanka.


Chinese Black Tea, Ceylon Black Tea, Bergamot Essential Oil.

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1 Tasting Note

346 tasting notes

It was The Jasmine Pearl’s eighth anniversary when I went to pick this up. When I first planned the outing with my brother, I didn’t know that. My only mission was to pick up some Earl Grey, which – even with all my teas – I had none of. EVERY one needs an Earl in their cupboard. (Unless you’re allergic to citrus.)

I’ve only ever encountered one or two near-perfect Earl Greys before. My criteria for perfection is: “The more bergamot, the better”. No, not those double-bergamot hackjobs. They’re too much of a good thing. What I mean is a bold citrusy presence without being too astringent. This met that requirement in spades. As I write this feverishly, I’m downing a pot of it. The Ceylon/Keemun base also shines through with floral aplomb.

My account of JP’s anniversary (and other announcements) can be found here: http://steepstories.com/2012/11/04/cheating-nanowrimo/

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