Sample package: 2” x 2” clear plastic zip-lock – 2 level tsp
Label: “Earl Grey.” (No ingredients listed. No brewing instructions.)
Per http://www.ninasparis.com/en/pro_tea0.html:
“Le Royal EARL GREY
Bergamot from Sicily
The smoothness of Keemun together with the freshness of bergamot. An ancient recipe that was handed down by a high dignitary of China to Earl Charles Grey. A classic that definitely shouldn’t be missed.”
Thanks to Laurent at Nina’s Paris Tea Store USA
http://www.facebook.com/pages/Ninas-Paris-Tea-Store-USA/569332199761362
for the recommended brewing instructions:
1 rounded tsp / 195*F / 6oz / 2.5 min.
Technique:
6-oz water with total dissolved solids (TDS) of 22 ppm
Heated to 212*F and allowed to cool to 195*F – verified with DAVIDsTEA digital thermometer
1 rounded teaspoon
Stepped for 2.5 mins.
Introduction: Most EG teas come from Shi Lanka formerly known as Ceylon. Having a Keemun base (a favorite tea of mine), was a significant reason for wanting to sample this tea. Our current EG has a Ceylon base and I can’t get past the astringency. Other primary reason: My wife loves EG.
This tea has a lemony Earl Grey fragrance that’s slightly stronger than the Keemun base.
Amber hue
2.5-min Infusion: My wife noted an initial peppery/thyme-like aroma. I noted that the aroma of the tea was stronger than the light oil of bergamot lemon sent. Some Keemun teas have a smokey aroma. Perhaps this characteristic was competing with the lemon aroma?
Similarly, the taste followed the aroma. The Keemun stands out above the light oil of bergamot lemon flavor. This Earl Grey was very smooth, not at all bitter or astringent with a clean finish.
Impression: A very smooth muted Earl Grey tea.
Suggestions: Perhaps Nina’s Paris might consider adding more of the wonderful Sicilian Bergomot to this very smooth Keemun. Another possibility might be to select a less aromatic Keemun or a Yunnan Dian Hong style black tea instead.
Thanks to Nina’s Paris for providing this free sample.
