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.
In appearance: middle size burgundy-brown flagella of twisted leaves and thin strips of bergamot zest. The aroma is warm and deep, with wine, citric and honey notes. The liquor is transparent, dark amber color.
The brewed tea has bright, complex bouquet with hints of biscuit, red wine, citrus and fruit candies. The aroma is intensive, fruity. The taste is juicy and mild, full-bodied, sweetish, a bit tart, with citric acidity and refreshing finish.
Brewing suggestions. Brew 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 9-10 times.
“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 body and heart, refreshes perception and disposes to communication.