Taiwanese Earl Grey

Taiwanese Earl Grey is a black tea with bergamot, which makes it an excellent choice for those who want something bright, unusual, and friendly. It is a perfect beverage for relieving fatigue, warming the body and heart, refreshing perception and disposes to communication.

In terms of visual description, Taiwanese Earl Grey has middle-sized, burgundy-brown flagella of twisted leaves and thin strips of bergamot zest. The liquor is transparent and has a dark amber color.

When brewed, the tea has a bright, complex bouquet with hints of biscuit, red wine, citrus, and fruit candies. The aroma is intensive, fruity, and warm, with wine and citrus notes, while the taste is juicy and mild, full-bodied, sweetish, a bit tart, with a citric acidity and refreshing finish.

The original Taiwanese Earl Grey is made of summer tea shoots in the highland district of Nantou in the central part of Taiwan Island. Summer leaf has a less interesting bouquet in comparison with spring and autumn gatherings, however, in terms of the amount of tannins, the summer leaf is leading, therefore it is traditionally used for making fermented (black) tea. Tannins give a depth of taste and astringency, and in order to accentuate the high notes of the bouquet, bits of bergamot zest (Citrus bergamia) are added to the finished tea.