I think I have finally figured out what that unusual flavor in EIC’s Earl Grey was.
In almost every Chinese book about tea and all Chinese descriptions for Earl Grey teas, they had always printed bergamot as “佛手柑”. However, according to Wikipedia, “佛手柑” is a totally different speci from bergamot. “佛手柑” is actually citrus medica var. sarcodactylis, Buddha’s hand, or the fingered citron. The Chinese name for bergamot should be “香檸檬” or “香柑”, according to Wikipedia.
What I was trying to say was, that unusual flavor I found in EIC’s Earl Grey tasted exactly like Buddha’s hand or the fingered citron, which I dislike.
This morning after I finished my wonderful cuppa builder’s made from Punjana’s Original blend, I made a cup of EIC EG. After 2 sips I had to pour it out. And I only ever did it to Ridgways’ EG.
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That is an interesting discovery!
The Chinese translation for bergamot "香檸檬” / “香柑” actually read as “fragrant lemon” or “fragrant tangerine” in Chinese.
Comparing to “佛手柑”=“Buddha’s hand”, “fragrant lemon” / “fragrant tangerine” seems unsophisticated and ordinary.
That is an interesting discovery!
The Chinese translation for bergamot "香檸檬” / “香柑” actually read as “fragrant lemon” or “fragrant tangerine” in Chinese.
Comparing to “佛手柑”=“Buddha’s hand”, “fragrant lemon” / “fragrant tangerine” seems unsophisticated and ordinary.