It could use more bergamot, but I say that about almost every Earl Grey tea (the exception being ETS double bergamot, and maybe a few regular Earl Greys) I can’t seem to get enough bergamot.
Very fruity, the blackcurrant comes through clear. Next time I think I will steep it longer because it seemed a little weak at 2 and a half minutes (Or it could be the white tea, I’m not used to white tea and am still developing a taste for it). And maybe add a little double bergamot.
Glad I got this tea. Working on tasting every Earl Grey there is and I think this is my first EG made with white tea.
Preparation
175 °F / 79 °C
2 min, 30 sec
