71

This is an okay quality Earl Grey, built upon a nondescript, blasé Ceylon base. Ironically, Tealyra writes “there is absolutely no need to change something that is perfect as is!” and yet they add blue cornflowers to it. Why? For color and marketing purposes, I suppose. Cheaper than adding gold leaf, right? Anyway, the tea is overwhelmed by the bergamot flavor, which itself isn’t all that powerful. But if you like bergamot as I do, you might not mind a “cuppa bergamot”. Ultimately this version of the classic is boring but quaffable. I used the loose-leaf form, but nylon sachets are also available. Both are priced affordably.

Preparation
Boiling 4 min, 0 sec 1 g 10 OZ / 295 ML

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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