Potent and citrusy. Bergamot oil with bold leaf China Black and Ceylon BOP.
Today, Earl Grey is cooked with, more than drunk, I feel. Floral and infused Teas are a strange mood drink in my opinion.
When you make a nice cake for afternoon tea that has Earl Grey in it is a different proposition. Earl Grey butter creams and desserts are often far more subtle (and palatable) than the tea itself. This could be me, of course, and it is just an opinion.
7-8g a litre, 90C, 3 minutes.
