This week, I noticed there were only five teas left from my friend royal_teacups left to review, and four of them were classic blends. So I decided that Part 15 would focus on the remaining Continental classics. Spoiler alert: none of the four got rave reviews, but none of them were bad, either. The first two were underwhelming. The second two were enjoyable, but not spectacular. A truly middle-of-the-road set of reviews. We’re sitting pretty much in the middle of the bell curve this week!
Due to language differences, I struggled to find out much about this brand. (One thing that did intrigue me was that I found a collecting site that lists a number of this brand’s tea bags! Unfortunately, I also found it listed in a Danish study about tea brands that have excessive levels of fluoride.) However, it’s definitely a straightforward Earl Grey, with just black tea and bergamot.
I didn’t get much smell from the tea bag itself, and honestly, the steeped liquid didn’t have much of an aroma, either. That being said, aroma isn’t a 1:1 correlation with overall taste. However, in this case, the lack of aroma corresponded with a bland overall flavor. Not only did I not taste much bergamot, but the tea itself didn’t have much in the way of flavor. Even with a five-minute steep, this tea tastes weak.
As I encounter underwhelming teas, it’s worth noting that even if I don’t think a tea is particularly good, it may still be drinkable. This Earl Grey is definitely drinkable, even though it’s bland. There have been a few cups of Earl Grey in this challenge I couldn’t even finish; this isn’t one of them. However, it would be more of a tea I’d grab if I didn’t have many other options, rather than being something I’d seek out.
The 365 Økologi (Organic) brand is part of the 365 Discount chain in Denmark, focused on providing organic products at reasonable prices. Due to my inability to read Danish and the inevitable limitations of translation apps, I struggled to find much detail about this blend online. However, I can tell that it’s a no-frills tea bag with just black tea and bergamot.
The tea bag and the infused liquid are both tea-forward, and I’m not detecting much bergamot in either aroma. The bag steeps quickly, and the final beverage is quite dark after just a few minutes. It’s so dark that it could almost pass for coffee. Unfortunately, when I tasted it, I could not detect much bergamot at all.
While I’ve been a tea bag snob in the past, throughout this challenge, I’ve been pleasantly surprised by many of the bagged teas I’ve tasted. It’s been convincing me to reconsider my snobbishness. Unfortunately, this tea is an example of why I was resistant to tea bags in the first place. It certainly wasn’t the worst tea I’ve tasted for this project, but it definitely didn’t inspire me.
This blend from Since 1836 has a robust, tea-forward aroma in both the dry cup and steeped liquor. The instructions told me to steep for 3-5 minutes, and I went for the maximum time. However, even though I generally prefer a longer infusion time, I think this one would benefit better from 3 or 4 minutes. The body is quite full and dark. I’m not opposed to that, but my personal preference is translucence in the cup; this tea is opaque.
Although I was skeptical based on the opacity of this tea, I found the flavor quite enjoyable. This blend is an example of why, while the scent is an important part of the overall experience, it’s not necessarily a predictor about the overall taste. The tea-forward nature of the aroma was so strong that I thought the tea was going to taste bitter, but I was wrong. This actually was very well-balanced, with tea and bergamot in harmony.
Ultimately, this was an enjoyable tea, though it didn’t blow my mind. I’m glad I had the opportunity to try it, and while I wouldn’t be disappointed if someone served it to me, I wouldn’t go out of my way to purchase it, either. But if it’s available in your area and you want a straightforward Earl Grey, you should try this.
I’ll close with another perfectly enjoyable blend. The Earl Grey by Life by Follis has a tea-heavy scent on both the dry cup and steeped liquor. The liquid has a medium body, which I prefer. Their website lists organic black tea and natural bergamot for the Earl Grey blend.
Earlier in this challenge, I was blown away by the differences between natural and artificial bergamot. I haven’t become a snob about it; I know one of the blends on my best-of list uses artificial bergamot (but that won’t be revealed until the end of the project). Still, there’s something special about natural bergamot, and I can see how it makes a difference here. Based on a currency converter, this is a fairly middle-of-the-road tea in terms of price. It’s not extravagant, but the natural bergamot does make it feel a little more luxurious.
I wish I could end on a more spectacular review. I don’t find any particular faults in this tea, but it also doesn’t rock my world. It’s simply another Earl Grey that is lovely to drink, but I don’t feel disappointed that I don’t have regular access to it. I’m glad I got the chance to give it a try, especially because it’s not available in the United States. But I won’t be figuring out how to import it from Sweden, either.
With just two teas left to taste in August, I’m 70% of the way done with my tea tastings! I don’t see myself getting to the 75% mark by the end of the month, but that’s not an issue. I’m still going to end August on schedule.
The distribution hasn’t changed much, though I’ve continued to seek out more green and tisane blends, so you will probably see more of those reflected in the pie chart soon! Most of what I added to my queue in August is in the Special Variation category, so I’m interested to see how that proportion changes. While I try not to over-buy in one category, there were some irresistibly interesting options.
I’m planning on another post soon, because I want to update right when I hit the August milestone. Plus, I’m trying to get the blogging more in sync with the tasting. I think it would feel odd to finish the tastings and still have four posts to write!
Read previous installments here:
The Earl Grey Year Part 1: Four Classics
The Earl Grey Year Part 2: Four Florals
The Earl Grey Year Part 3: Four More Classics
The Earl Grey Year Part 4: Greens and Tisanes
The Earl Grey Year Part 5: Cremes and Special Variations
The Earl Grey Year Part 6: Classics and Florals
The Earl Grey Year Part 7: Classics and Special Variations
The Earl Grey Year Part 8: Cremes and Variations Part 2
The Earl Grey Year Part 9 : Four More Florals
The Earl Grey Year Part 10: Halfway Point
The Earl Grey Year Part 11: Kusmi Tea
The Earl Grey Year Part 12: Cremes and Classics
The Earl Grey Year Part 13: Four More Special Variations
The Earl Grey Year Part 14: Tisanes and Classics
Enjoying this series? You can support my tea wishlist here, or contact me if you have samples you want to share!
You can also connect with me at the MyTeaPal app, where I’m posting under the username @haikuallyson.
Note: This is an ongoing list of all the reading I have done so far for this project. The bibliographic entries here are not necessarily cited in this specific post.
American Chemical Society. (1965). “Bergamot Joins Lineup Of Synthetic Oils: Glidden process breaks down ß-pinene, back-blends components.” Chemical & Engineering News Archive 43 (33), 24-25. DOI: 10.1021/cen-v043n033.p024a
Avila-Sosa, Raúl et. al. “Bergamot (Citrus bergamia) Oils.” Essential Oils in Food Preservation, Flavor and Safety. Ed. Preedy, V.R. (2015). Elsevier Science & Technology. pp. 247-252. http://dx.doi.org/10.1016/B978-0-12-416641-7.00027-4
Di Giacomi, Angelo and Giovanni Dugo. “Origin, History, and Diffusion.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 1-8. https://doi.org/10.1201/b15375
Dugo, Giovanni and Ivana Bonaccorsi. “Composition of Leaf Oils.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 227-236. https://doi.org/10.1201/b15375
Galper, Amy. (December 14, 2022.) “Shelf Life of Essential Oils.” Cliganic. https://www.cliganic.com/blogs/the-essentials/essential-oils-shelf-life
Heale, Christopher. (n.d.) “A Guide to the Tea Grading System.” Herbs & Kettles. https://www.herbsandkettles.com/blogs/blog/a-guide-to-the-tea-grading-system
Lo Curto, Rosario. “Uses of Juice and By-Products.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 531-542. https://doi.org/10.1201/b15375
Nishida, Kei. “What Does Astringency Mean for Tea Drinking?” (n.d.) Japanese GreenTea Co. https://www.japanesegreentea.in/blogs/japanese-green-tea-lovers-in-india/what-does-astringency-mean-for-tea-drinking
Petite Histoire. (July 7, 2023). “The [Complete & Complex] Guide to Natural vs. Synthetic Fragrance: What’s the Difference?” https://nyc.ph/blogs/inspiration/the-complete-guide-to-natural-vs-synthetic-fragrance
Rosen, Diana. (November 3, 2020). “New – Coffee Leaf Arabica tea.” TeaSmart. https://www.teasmart.com/article_201106.html
Twinings. (n.d.) “What is Bergamot?” https://twinings.co.uk/blogs/news/what-is-bergamot
While the blogging has been a little slower than I’d like, I realized as I sat down to write that I’m more than halfway through with that portion of the project! This time around, I’m focusing on a few tisanes (which I’ve deliberately sought out), and my ever-growing list of classic blends. Two were good, one was great, and one was unfortunately not to my liking at all. But ultimately, this week is truly reflective of the project as a whole: mostly good blends, a few stellar ones, and a few I couldn’t finish.
One of this week’s tisanes is a real outlier; it’s a blend with a coffee leaf base! The other is a rooibos-based blend, which is the most common tisane base I’ve encountered on the project. The tisane section in this entry consists of the tea I found incredible, and the one I found undrinkable.
I didn’t really understand what Arabica tea was when I first saw the Arabica Earl Grey Blend on the Adagio site. However, I saw the blend was getting discontinued, so I went ahead and ordered some to ensure I had a chance to taste every Earl Grey variation from Adagio.
I have since learned that Arabica tea is actually a tisane. Specifically, the brew consists of Arabica coffee leaves steeped like tea (Rosen 2020). It’s a traditional beverage in Indonesia and Ethiopia. In her article about Arabica tea, Diana Rosen describes the flavor as, “smooth, delicate-tasting, with a sweet edge” (2020).
The instructions said to steep for a minimum of 5 minutes, but that the flavor would develop if the leaves sat longer. I decided to do a minimum steep first, just to get a baseline. Unfortunately, I did not find this tisane to be smooth, delicate, or the slightest bit sweet. The smell of the steeped leaves reminded me of asparagus; I couldn’t detect any bergamot at all.
The tasting wasn’t any better; I couldn’t detect any of the bergamot or orange listed. The added cornflowers didn’t mellow anything out. The steeped liquid was intensely vegetal and bitter. Even adding a large quantity of honey didn’t help. I cannot imagine what a longer steeping time would have been like.
Arabica Earl Grey reminded me of maté, so if you enjoy that, you might like this, but I cannot seriously recommend it. Unfortunately, I accidentally bought three sample packs of this, and I haven’t touched it in weeks. It might end up as compost for my plants, unless someone really wants to try the two unopened samples. I would be happy to send them your way!
The Simpson & Vail Rooibos Earl Grey is a blend that is definitely getting a spot on my best-of longlist! The smell of the dry blend has an incredible bergamot aroma. The steeped liquor has a rich, bold body that is a lovely shade of mahogany, and the infused aroma is well-balanced between the base and the bergamot.
When I taste this tea, the balance of rooibos and bergamot are absolutely perfect. There are no additions beyond bergamot, which I think is what gives this infusion an edge over some of the other tisane blends I’ve tasted. The bergamot doesn’t have to compete with cornflowers, vanilla, or other herbs. The rooibos and citrus flavors can simply coexist.
Obviously, if you can’t stand rooibos (it’s really a love-or-hate thing for most tea drinkers), this isn’t the blend for you. But if rooibos is something you enjoy, this is truly a blend you could drink all day and not get tired of it. I bet it would make a lovely cold brew as well!
These two blends are the ones that were solidly enjoyable. They didn’t blow my mind, but the deeper I go into the project, the harder that becomes. The competition becomes stiffer, because I have found a few true gems, and those become the standard by which everything else is judged. But if you’re an Earl Grey fan, you’re likely to enjoy these. Both of these blends came from my friend royal_teacups.
Kung Markatta is a Swedish company that produces a variety of food and beverage products. They use fair-trade tea and organic bergamot oil in their Earl Grey blend. The body is fairly light, and bergamot fragrance dominates when smelling the steeped liquid.
When tasting the tea, I found the bergamot to be nice and strong. The citrus came through each and every sip. It’s definitely a bergamot-forward blend, and the tea seems a little weak by comparison. I found it bright, refreshing, and enjoyable, though ultimately, the balance between citrus and tea was a bit skewed.
If you are a true bergamot lover and have access to Swedish teas, you will probably love this one. If you’re more of a tea-forward person, this might not be the best option for you. All in all, though, it’s a pleasant tea, and I’m glad I had the opportunity to try it.
Fredsted is a Danish tea company, and I would once again like to thank Google Translate for helping me get more information from the company’s website. (As far as I can tell, organic is not a 1:1 translation for the Danish word Økologisk, but it’s the best I can come up with. Someone please correct me if I’m wrong!)
This Earl Grey blend has a strong, dark body. The scent of the tea is woody, and not much bergamot came through on the aroma. The bergamot was on the lighter side, and came through best at the back of my palate. It was on the subtle side, and took some time to emerge. This would probably be most enjoyable for someone who prefers a milder Earl Grey.
On the Fredsted website, the instructions for this particular blend say to steep for 5-6 minutes. I was surprised to see that; I can’t recall a time where I’ve been instructed to steep a true camellia sinensis blend for longer than 5 minutes. (I definitely have seen longer steeping times for tisanes without any actual tea.) When I tasted this, I only steeped it for 5 minutes, which is my go-to steeping length for black tea. However, I wonder if the bergamot would have shined a bit more if I’d let the teabag sit for an extra minute.
I’ve taken a little bit of a tasting break for the end of July and beginning of August. Life is quite full, but I’m still well on track with the teas I need to taste this month. I’m only six teas away from my August minimum, and I already know what they’re going to be. Having a plan helps!
I’ve deliberately sought out some Tisane Earl and Green Earl blends, so those numbers have increased slightly, but the fact remains that these are simply less represented in the tea world. I get that; black tea is the classic base. But I really do love the combination of green tea and bergamot, so I wish there were more Green Earl Greys out there!
I’m just about ⅔ of the way through the tasting portion of this project! I’m a little more behind on blogging than I’d like to be, but I have a plan to make more progress with that portion of the project. Be on the lookout for another update soon!
Read previous installments here:
The Earl Grey Year Part 1: Four Classics
The Earl Grey Year Part 2: Four Florals
The Earl Grey Year Part 3: Four More Classics
The Earl Grey Year Part 4: Greens and Tisanes
The Earl Grey Year Part 5: Cremes and Special Variations
The Earl Grey Year Part 6: Classics and Florals
The Earl Grey Year Part 7: Classics and Special Variations
The Earl Grey Year Part 8: Cremes and Variations Part 2
The Earl Grey Year Part 9 : Four More Florals
The Earl Grey Year Part 10: Halfway Point
The Earl Grey Year Part 11: Kusmi Tea
The Earl Grey Year Part 12: Cremes and Classics
The Earl Grey Year Part 13: Four More Special Variations
Enjoying this series? You can support my tea wishlist here, or contact me if you have samples you want to share!
You can also connect with me at the MyTeaPal app, where I’m posting under the username @haikuallyson.
Note: This is an ongoing list of all the reading I have done so far for this project. The bibliographic entries here are not necessarily cited in this specific post.
American Chemical Society. (1965). “Bergamot Joins Lineup Of Synthetic Oils: Glidden process breaks down ß-pinene, back-blends components.” Chemical & Engineering News Archive 43 (33), 24-25. DOI: 10.1021/cen-v043n033.p024a
Avila-Sosa, Raúl et. al. “Bergamot (Citrus bergamia) Oils.” Essential Oils in Food Preservation, Flavor and Safety. Ed. Preedy, V.R. (2015). Elsevier Science & Technology. pp. 247-252. http://dx.doi.org/10.1016/B978-0-12-416641-7.00027-4
Di Giacomi, Angelo and Giovanni Dugo. “Origin, History, and Diffusion.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 1-8. https://doi.org/10.1201/b15375
Dugo, Giovanni and Ivana Bonaccorsi. “Composition of Leaf Oils.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 227-236. https://doi.org/10.1201/b15375
Galper, Amy. (December 14, 2022.) “Shelf Life of Essential Oils.” Cliganic. https://www.cliganic.com/blogs/the-essentials/essential-oils-shelf-life
Heale, Christopher. (n.d.) “A Guide to the Tea Grading System.” Herbs & Kettles. https://www.herbsandkettles.com/blogs/blog/a-guide-to-the-tea-grading-system
Lo Curto, Rosario. “Uses of Juice and By-Products.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 531-542. https://doi.org/10.1201/b15375
Nishida, Kei. “What Does Astringency Mean for Tea Drinking?” (n.d.) Japanese GreenTea Co. https://www.japanesegreentea.in/blogs/japanese-green-tea-lovers-in-india/what-does-astringency-mean-for-tea-drinking
Petite Histoire. (July 7, 2023). “The [Complete & Complex] Guide to Natural vs. Synthetic Fragrance: What’s the Difference?” https://nyc.ph/blogs/inspiration/the-complete-guide-to-natural-vs-synthetic-fragrance
Rosen, Diana. (November 3, 2020). “New – Coffee Leaf Arabica tea.” TeaSmart. https://www.teasmart.com/article_201106.html
Twinings. (n.d.) “What is Bergamot?” https://twinings.co.uk/blogs/news/what-is-bergamot
Last week, after at least five failed attempts over the past four years, I finally completed the Buson Challenge. The goal of this challenge is to write 10 haiku a day for 100 days. Other than that, there aren’t many guidelines, though you can hear Mike Rehling talk a bit about it in his 2020 HSA conference talk here: YouTube link.
Even if you dare to write badly, writing that many haiku in that short a time is difficult. So if you think you want to give this a try, read on for some tips that finally helped me make it to the finish line.
1. Get a challenge buddy
This attempt at the Buson Challenge was the first one where I put out the call for an accountability partner. I found one in the haiku Discord group I’m part of; we started on the same day, and occasionally sent each other updates and drafts. We didn’t check in every day, but just often enough to keep each other motivated and on track. Knowing there was another person in it with me helped me stay focused. Plus, I appreciated having someone to share both my good and bad writing days, who really knew what it was like to not feel the creative spark but to show up and write anyway. Even when your community is small, having community at all is a game-changer.
2. Don’t overthink it
Most days, you’re going to write at least a few haiku that are duds. That’s okay. If you get too hung up on trying to write 10 absolutely skillful poems a day, I think you’re going to struggle unnecessarily. Don’t worry if they’re good enough; just write them down. If, after your 10 poems, you have a creative burst and want to write more, write more; you don’t have to limit yourself if your creativity becomes completely unbridled. Don’t worry if you think you’re repeating yourself thematically (you probably are). Don’t worry if your haiku feel repetitive; sometimes that might be true, but sometimes it might just be your perception after trying to write so many haiku. Just get the writing done. All you have to do is write 10 haiku a day. Let that be good enough.
3. Have a tracking system
When you’re trying to do something every day for an extended period of time, having some sort of tracker helps you stay organized and on track. You can do whatever you want; in the past, I’ve just used a spreadsheet with the day and the number of poems I managed to write. This time around, I set up the tracker in my bullet journal. I I had the date, what day of the challenge it was, and the number of poems I wrote that day. I also had a space to keep track of my extras (described below). Using the tracker made it easier for me to remember what day I was on and to keep myself motivated. It wasn’t just an organizational tool; it was a concrete depiction of my challenge progress.
4. Bank your extras
You might think that there’s no possible way that you might write more than 10 haiku a day. I know I was surprised when one morning, I attended a haiku group and drafted 14 poems during the writing period. On one particularly emotional day, I drafted 23 haiku and senryu. Days when I drafted more than 10 were few and far between; I only wrote extra pieces on 6 out of 100 days. Still, those extras mattered. While one of my challenge buddies chose to apply their extras to the next day (so if they wrote 12 one day, they only had to write 8 the next day), I chose to bank mine for days when things didn’t go as planned. I kept a running record of how many extras I had in my haiku bank, and on one of the 7 days I didn’t manage to write 10 poems, I simply applied the extras toward that day, and adjusted my banked amount accordingly. I still completed the challenge with 13 extras!
5. Plan a reward
In theory, writing 1,000 haiku in just over 3 months would be a reward unto itself. However, sometimes you don’t just need a finish line; you need a shiny trophy at the end of it. So decide how you’re going to celebrate. Maybe you’ll buy a new notebook (since this challenge is a great way to fill all those half-used ones lying around), or a haiku anthology you’ve had your eye on. I decided to make myself a set of stickers for crossing the finish line. Making myself a medal wasn’t practical, but stickers sure were! And the best part is, they’re easy to share! I’m mailing them out to my challenge buddies. (If you’ve completed this challenge in the past and would like a sticker, I’m happy to mail you some as well! Just message me at my contact form.)
While the Buson challenge could be considered a once-in-a-lifetime writing event, I actually find myself wanting to try yet again. I’ve decided I’ll start another round on January 1st, 2025. Starting the new year with a big writing challenge sounds fun. I’ll be posting more about those plans in December to keep those who want to join me in the loop.
Note: This post excludes Earl Grey blends, given how much attention they’re getting elsewhere on the blog. I will have a best-of list from the Earl Grey year after I taste my 100th tea.
(PS – None of these are affiliate links. They’re simply teas and tisanes I’ve adored this year.)
Last week, I reached the minimum number of teas I needed to stay on track for July. With that, I’ve taken a little break, though I’m sure I’ll taste a few more teas this month. I do like staying ahead of schedule, after all.
When I was planning this post, I noticed that I had a number of un-reviewed special variations in my writing queue. With that in mind, I decided to devote this installment to that category. While there was one tea I didn’t enjoy, the other three were all solid, well-made blends. I hope one of these piques your interest enough to give it a try!
The Osterlandsk website description notes that this tea contains a Keemun base combined with Celyon (Sri Lankan) black tea, hand-pressed bergamot, and orange peel. The dry cup smells lovely; all of the additions are present. The steeped cup has a full and well-balanced body, with the orange and bergamot both coming through.
The drinking experience provides a smooth cup that is flavorful and refreshing. I found it quite enjoyable as a summer tea. It’s fantastic hot, and I think the blend would make an excellent cold brew as well.
Osterlandsk doesn’t have a huge presence in the US, so I’m grateful to royal_teacups for sending me a sample of this excellent tea! I might not have had a chance to taste it otherwise.
Adagio only makes the Earl Grey Bella Luna blend available for sale on the full moon. I’m not opposed to their limited-release blends (I wish the Brigadoon Breakfast was available more than once every four years!), but this tea is, to my mind, not worth the hype.
The tasting notes on the website say that this blend contains bergamot, coconut, and cream flavor. While the dry blend is visually stunning and the steeped liquor has a nice body, the coconut overwhelms both the scent and the taste of the tea. The cream flavor is also quite strong, with the result being that the bergamot and tea flavors are completely washed out.
I tried playing with the steeping time to see if that would improve things, but ultimately, the bergamot never came through the way I was expecting. Throughout my sampling, I couldn’t really get this blend to taste like an Earl Grey; it tasted more like a coconut cream pie. And I love coconut cream pie! But it’s just not what I’m looking for in my Earl Grey.
I’ve made at least two posts wondering why certain tea companies that make excellent special Earl Grey blends don’t just stick to those rather than adding an underwhelming classic Earl Grey to the mix. I have to say that Adagio is one company that focuses just on their special Earl Greys without having a standard two-ingredient (tea and bergamot) blend. Unfortunately, not only was I disappointed in the Bella Luna reviewed above, but a while back I also wrote about being unable to finish their Lavender Earl Grey. Fortunately, the Earl Grey Supreme is a big improvement over the other two.
All of Adagio’s Earl Grey variations look beautiful when you measure out the dry leaves; it’s a good reminder that you can’t judge a tea based on its appearance. On the web page for this blend, Adagio lists the ingredients as black tea, Keemun Concerto tea, silver needle tea, natural bergamot flavor, and white cornflowers. The contrast between black teas, white tea, and white flowers does stand out; the Earl Grey Supreme also smells better than the other two blends I’ve reviewed. While the lavender smelled artificial and the coconut was overwhelming, the Supreme has a lovely aroma.
Like the dry cup, the steeped liquid has a well-balanced aroma. This blend also tastes much better than the other two Adagio Earl Greys I’ve discussed. For one thing, the bergamot really shines! While I don’t get much of the silver needle flavor, I nonetheless find this to be an enjoyable cup. It’s a blend that I would buy again.
Harney & Sons has several Earl Grey blends, but I think this one is the most unique. I haven’t found many Earl Grey blends that use white tea as a base, which is why I had to try this one. The blend consists of pai mu tan along with bergamot oil.
The dry leaf blend has an amazing scent. The steeped liquor has a lovely golden body that manages to be full without being opaque. The steeped scent is heavy on the bergamot, but the pai mu tan definitely comes through.
This blend is more flowery than an Earl Grey made with black tea, and is also slightly vegetal. The flavors of both the tea and bergamot are strong, but manage to stay balanced. This is a popular Earl Grey variation among many of my tea-drinking friends, and I can definitely see why!
Honestly, when I started this challenge, it seemed like I was going to struggle to drink 9 different Earl Grey blends a month. Clearly I didn’t realize how much tea I just drink as a matter of course!
There are times when this does feel like a challenge. However, it’s becoming clear as I go that I’m developing not just a deeper understanding of Earl Grey as a blend, but also of tea in general. This attempt at deliberate, focused tastings has been illuminating. And most of the time, I’m enjoying myself.
In addition to my recent haul from Simpson & Vail, I ordered four Earl Grey blends from Ohio Tea Company that I am so excited to try! I do still need to order one more tea in order to hit my August quota. Let me know what you think it should be!
Read previous installments here:
The Earl Grey Year Part 1: Four Classics
The Earl Grey Year Part 2: Four Florals
The Earl Grey Year Part 3: Four More Classics
The Earl Grey Year Part 4: Greens and Tisanes
The Earl Grey Year Part 5: Cremes and Special Variations
The Earl Grey Year Part 6: Classics and Florals
The Earl Grey Year Part 7: Classics and Special Variations
The Earl Grey Year Part 8: Cremes and Variations Part 2
The Earl Grey Year Part 9 : Four More Florals
The Earl Grey Year Part 10: Halfway Point
The Earl Grey Year Part 11: Kusmi Tea
The Earl Grey Year Part 12: Cremes and Classics
Enjoying this series? You can support my tea wishlist here, or contact me if you have samples you want to share!
Note: This is an ongoing list of all the reading I have done so far for this project. The bibliographic entries here are not necessarily cited in this specific post.
American Chemical Society. (1965). “Bergamot Joins Lineup Of Synthetic Oils: Glidden process breaks down ß-pinene, back-blends components.” Chemical & Engineering News Archive 43 (33), 24-25. DOI: 10.1021/cen-v043n033.p024a
Avila-Sosa, Raúl et. al. “Bergamot (Citrus bergamia) Oils.” Essential Oils in Food Preservation, Flavor and Safety. Ed. Preedy, V.R. (2015). Elsevier Science & Technology. pp. 247-252. http://dx.doi.org/10.1016/B978-0-12-416641-7.00027-4
Di Giacomi, Angelo and Giovanni Dugo. “Origin, History, and Diffusion.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 1-8. https://doi.org/10.1201/b15375
Dugo, Giovanni and Ivana Bonaccorsi. “Composition of Leaf Oils.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 227-236. https://doi.org/10.1201/b15375
Galper, Amy. (December 14, 2022.) “Shelf Life of Essential Oils.” Cliganic. https://www.cliganic.com/blogs/the-essentials/essential-oils-shelf-life
Heale, Christopher. (n.d.) “A Guide to the Tea Grading System.” Herbs & Kettles. https://www.herbsandkettles.com/blogs/blog/a-guide-to-the-tea-grading-system
Lo Curto, Rosario. “Uses of Juice and By-Products.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 531-542. https://doi.org/10.1201/b15375
Nishida, Kei. “What Does Astringency Mean for Tea Drinking?” (n.d.) Japanese GreenTea Co. https://www.japanesegreentea.in/blogs/japanese-green-tea-lovers-in-india/what-does-astringency-mean-for-tea-drinking
Petite Histoire. (July 7, 2023). “The [Complete & Complex] Guide to Natural vs. Synthetic Fragrance: What’s the Difference?” https://nyc.ph/blogs/inspiration/the-complete-guide-to-natural-vs-synthetic-fragrance
Twinings. (n.d.) “What is Bergamot?” https://twinings.co.uk/blogs/news/what-is-bergamot
This installment profiles primarily exceptional blends, with one tea that was just utterly confusing. July has been busy, because I’m also partaking in the tea challenge hosted by thattealover on Instagram. And her prompts are challenging! However, I’m having fun structuring my tea-drinking in a new way. What can I say? I can’t resist a challenge.
Both of the teas in this section are exceptional and are getting added to my best-of long list. That being said, they are quite different; one is more outright creamy, and one has more of a vanilla/marshmallow feel. I loved both for different reasons. You of course should make your tasting decisions based on personal preferences, but I suggest trying both. They’re worth it.
According to the New Orleans Tea Company website, the Creme de la Earl Grey contains Sri Lankan tea from the Nuwara Eliya, Dimbula, and Uva regions, graded Orange Pekoe, produced by Orthodox methods. Of the various tea company websites I’ve visited to get as much detail as possible about the blends, this one is the most detailed. There are even more tasting notes available than I listed here! Before even experiencing the tea, being able to get that much detail impresses me.
The steeped tea has a medium body. When I smell the finished brew, I get cream, tea, and then bergamot in that order. The tasting experience mirrors the scent, with the three flavors emerging as a progression. You start with the savoriness of the cream flavor, then the bitterness of the tea, followed by the brightness of the bergamot. It’s well-balanced and exceptionally crafted.
This blend really tastes as though cream has been added to the tea, even though there’s none here. If you normally prefer to add dairy to your black tea, I recommend you try this one without at first; I think added dairy could overwhelm the delightful flavors of the tea.
The Tea Girl has made another fantastic Earl Grey blend. This one incorporates a combination of Sri Lankan and Assam teas along with natural bergamot and vanilla. The tea leaves are accented by jasmine blossoms and cornflowers, creating a dry cup that looks as good as the steeped liquor tastes.
The tea and cream scents dominate the aroma of the finished cup. Per the instructions, I did a 3-minute steep first, and the tea was just right. The body is rich yet light. The level of cream flavor in this blend is perfect. When I taste the tea, I pick up traces of marshmallow. To be clear, that is a compliment. I love marshmallow flavor, and the interaction of vanilla and cornflower produces that effect.
Don’t worry, the bergamot is still there even with the creaminess. While the jasmine flowers don’t come through in the flavor, I think they might have been added more for visual effect than taste. One of the things I’ve learned in my tea sommelier training is that how and when jasmine is added to tea influences whether the flowers provide more flavor or more aesthetic value. There’s no harm in either; it’s simply a decision one has to make when creating a blend. In this instance, I have no complaints. The vanilla and bergamot were just right, and there didn’t need to be yet another flavor getting in the way.
This section brings one excellent tea and one absolutely confusing tea. But part of the fun is that I generally have no clue about what I’m going to taste. There have only been maybe four teas in this entire challenge that I’ve had before. So it’s a challenge full of surprises, and some of them are more interesting than others.
This was another tea that I received from my Instagram tea friend royal_teacups. Palais de Thés produces a number of Earl Grey variations, and after trying Blue of London, I am eager to try more from this company! I’m glad to know they’re able to make their teas available in the United States.
This tea produces a light amber body with a bright, bergamot-forward scent. Palais de Thés uses Yunnan black tea for this blend, which is one of my favorites. One of the things that stands out about Blue of London is how well-balanced it is. The bergamot and the tea come through in equal measure.
When I drink this tea, I’m reminded how one of the key components of tea blending is intentional. The best blends I’ve tasted feel naturally perfect, and yet I am aware of how much training, testing, trying, and failing went into getting each blend exactly right.
Someone left two unopened tins of New English Teas in the break room at work, and one of them was the Earl Grey blend, so I grabbed a few bags and added them to the tasting roster. Even if a blend wasn’t on my initial wish list, I’m not going to turn down free tea!
When digging into the blend details on the New English Teas website, I saw that their Earl Grey contains Assam and Nilgiri. However, I realized I was on the British site. When I went to the American site, the Earl Grey was listed as containing only Ceylon (Sri Lankan) tea, with no region mentioned. Sri Lankan tea is certainly high quality, but I thought it was interesting that they used different teas for blends aimed at different countries, and that they were more specific about the teas used in the British version. There are many tea-growing regions in Sri Lanka! Neither the British nor the American versions of the site specified anything about the bergamot the company uses.
The steeped tea has a nice, sturdy body. The scent of tea was stronger than the scent of bergamot, and when I tasted it, I felt that the flower tasted more like lavender. I was truly confused; this really tasted like a lavender blend. I double-checked the website to see if this was a special Earl Grey that included lavender, but I couldn’t see any mention of that anywhere. I’m not sure if something was wrong with the bergamot, if there had been an error in packaging the tea, or if I’d made a brewing mistake.
When I brewed my second teabag, I did a shorter infusion time, but that didn’t help. I was still getting a strange lavender taste instead of bergamot. Nothing was worse, but nothing was better, either. Ultimately, my big takeaway from this blend is confusion.
As of this writing, I’ve nearly hit my tasting minimum for July, and the month is just half over! The holiday weekend and an extra work-from-home day last week really helped! (I only do my Earl Grey tastings at home.)
I finally got to the point where I had to think about ordering more tea, and (with the help of a random number generator), I ordered four Earl Grey blends from Simpson & Vail. I deliberately added a green tea blend and a tisane to the list, so those numbers will be a little higher next time (though they’re still going to be lower than the rest). I did this not because I want to skew the results, but because I want the opportunity to try a range of blends. With Green Earls and Tisane Earls being in the blend minority, I want to be sure I try them at every opportunity.
I still need to order a few more teas in order to have enough for my August tasting quota. I probably could have filled out the entire August list with Simpson & Vail teas, because they have several Earl Grey blends. However, I limited myself to four, because I don’t want one particular company to be over-represented in my tasting list. If there’s a tea company that you’d like me to check out for a future installment, let me know in the comments!
Read previous installments here:
The Earl Grey Year Part 1: Four Classics
The Earl Grey Year Part 2: Four Florals
The Earl Grey Year Part 3: Four More Classics
The Earl Grey Year Part 4: Greens and Tisanes
The Earl Grey Year Part 5: Cremes and Special Variations
The Earl Grey Year Part 6: Classics and Florals
The Earl Grey Year Part 7: Classics and Special Variations
The Earl Grey Year Part 8: Cremes and Variations Part 2
The Earl Grey Year Part 9 : Four More Florals
The Earl Grey Year Part 10: Halfway Point
The Earl Grey Year Part 11: Kusmi Tea
Enjoying this series? You can support my tea wishlist here, or contact me if you have samples you want to share!
For more tea content, check out my tea pairings playlist on YouTube.
Note: This is an ongoing list of all the reading I have done so far for this project. The bibliographic entries here are not necessarily cited in this specific post.
American Chemical Society. (1965). “Bergamot Joins Lineup Of Synthetic Oils: Glidden process breaks down ß-pinene, back-blends components.” Chemical & Engineering News Archive 43 (33), 24-25. DOI: 10.1021/cen-v043n033.p024a
Avila-Sosa, Raúl et. al. “Bergamot (Citrus bergamia) Oils.” Essential Oils in Food Preservation, Flavor and Safety. Ed. Preedy, V.R. (2015). Elsevier Science & Technology. pp. 247-252. http://dx.doi.org/10.1016/B978-0-12-416641-7.00027-4
Di Giacomi, Angelo and Giovanni Dugo. “Origin, History, and Diffusion.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 1-8. https://doi.org/10.1201/b15375
Dugo, Giovanni and Ivana Bonaccorsi. “Composition of Leaf Oils.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 227-236. https://doi.org/10.1201/b15375
Galper, Amy. (December 14, 2022.) “Shelf Life of Essential Oils.” Cliganic. https://www.cliganic.com/blogs/the-essentials/essential-oils-shelf-life
Heale, Christopher. (n.d.) “A Guide to the Tea Grading System.” Herbs & Kettles. https://www.herbsandkettles.com/blogs/blog/a-guide-to-the-tea-grading-system
Lo Curto, Rosario. “Uses of Juice and By-Products.” Citrus bergamia: Bergamot and Its Derivatives. Ed. Dugo, Giovanni and Ivana Bonaccorsi. Boca Raton: CRC Press, 2013. pp. 531-542. https://doi.org/10.1201/b15375
Nishida, Kei. “What Does Astringency Mean for Tea Drinking?” (n.d.) Japanese GreenTea Co. https://www.japanesegreentea.in/blogs/japanese-green-tea-lovers-in-india/what-does-astringency-mean-for-tea-drinking
Petite Histoire. (July 7, 2023). “The [Complete & Complex] Guide to Natural vs. Synthetic Fragrance: What’s the Difference?” https://nyc.ph/blogs/inspiration/the-complete-guide-to-natural-vs-synthetic-fragrance
Twinings. (n.d.) “What is Bergamot?” https://twinings.co.uk/blogs/news/what-is-bergamot