Earl Grey (Classic) "A"
Earl Grey is a black tea flavored with bergamot peel oil. The name translates as Earl Grey (no need to translate the last name).
A beautiful, bright, shiny leaf with an unusually strong and sharp aroma of bergamot. It can be felt even through a sealed bag. Not a word more about this citrus. Let's see what else is there. Menthol freshness, pepperiness and medicinal notes together create the feeling of some kind of cold medicine. You need to get used to such a bright bouquet at first. Although, if you constantly drink flavored teas, then perhaps its richness will not seem so straightforward to you. A good idea is to start the morning with it. Like a drop of ammonia, it will raise even the dead to their feet. A light apple flavor and noble velvet peek through the first row of strong aromas. This is where the association with the count in a gray suit comes from. He is concentrating on sipping strong tea, sitting in his comfortable red velvet chair with rounded armrests. Now he will finish his drink and will delve into his serious work affairs. I wish the same for you.
If there are no work matters in sight, Earl Grey will be a worthy companion on cold days. Its light tartness and soft texture warm and envelop you like a knitted scarf, and the citrusy menthol refreshes and sets you up for great achievements.
The history of this tea is rather vague. There are several versions, each more beautiful than the other. It is believed that Earl Grey was named after Charles Grey, the Prime Minister of Great Britain in the 1830s, supposedly because English sailors saved the son of a Chinese mandarin in a shipwreck. And tea with bergamot was sent as a gift. Probably, few people were confused by the fact that black tea for this variety was made in Ceylon or India, and bergamot is not often found in China. In addition, it is unlikely that a Chinese mandarin sent gifts to a person who advocated for reducing trade with China. A slightly more meaningful version says about logistical force majeure. Although, how many teas appeared thanks to such "failures"! The British were transporting Indian tea and bergamot oil in the same hold. During a strong storm, the barrels of oil capsized and flooded the tea. The hand could not bring itself to throw away the expensive cargo, which, moreover, had been on the way for several months, and the tea was put up for sale in this form. People liked it. Apparently, he was not at all sophisticated, since the unevenly poured and obviously damp tea was to his taste. Another more or less plausible version tells of an attempt by the English tea merchant George Staunton to reproduce a blend of green tea and bitter orange, which he had a chance to try in China. The matter was complicated by the fact that he had neither green tea nor bitter orange. But even this did not stop him. George took what was at hand - black Ceylon and bergamot. As you might guess, it did not taste very similar to the Chinese version, but he liked it. And he named the resulting mixture in honor of the above-mentioned Charles Gray, his friend and lover of flavored teas.
1) Strait in Gaiwan. You will need good water 80-85°C and time. Do not pour out the first brew. Hold the second brew for 10 seconds, the following ones increase by 10-15 seconds each. In general - feel.
2) Cooking in a glass teapot on a gas burner or stove. The main thing is not to bring the tea to a boil, but to simmer it in high-temperature water (80°C) for about 3 minutes.
3) In a glass or thermos by infusion. Pour 2 grams of red with good water at 85°C and let stand for 3-5 minutes.
