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Black Tea with Bergamot is an excellent choice when you want something bright, unusual, and at the same time unpretentious and friendly. It relieves fatigue, warms the body and heart, refreshes perception and disposes to communication.
Visual description
In appearance: middle-sized, burgundy-brown flagella of twisted leaves and thin strips of bergamot zest.
The liquor is transparent, and has a dark amber colour.
Taste and aroma
The brewed tea has a bright, complex bouquet with hints of biscuit, red wine, citrus and fruit candies.
The aroma is intensive, fruity, and warm, with wine and citrus notes
The taste is juicy and mild, full-bodied, sweetish, a bit tart, with a citric acidity and refreshing finish.
General information
The original "Taiwanese Earl Grey" is made of summer tea shoots in the highland district of Nantou (the central part of Taiwan Island).
Summer leaf has a less interesting bouquet in comparison with spring and autumn gatherings, however, in terms of the amount of tannins, the summer leaf is leading, therefore it is traditionally used for making fermented (black) tea.
Tannins give a depth of taste and astringency and in order to accentuate the high notes of the bouquet, the bits of bergamot zest (Citrus bergamia) were added to the finished tea.
Brewing suggestions. Brew the tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to approximately 9-10 times.
