Bergamot oil gives Earl Grey its signature scent, and this blend layers grapefruit alongside it for a sharper, more citrus-forward cup. The two fruits sit well together: bergamot's floral edge backing grapefruit's tartness, so the flavour keeps unfolding well after the last sip. The aroma is actually quieter than a classic Earl Grey, but the grapefruit comes through clearly in the taste, fading into a sweet finish, and the liquor pours out pale gold.
The tea itself traces back further than its famous name suggests. Nobody has a confirmed answer for how it came to be called Earl Grey, and the popular story — that the 2nd Earl Grey, prime minister from 1830 to 1834, was given a bergamot-scented tea by a grateful Chinese official after his men rescued the man's son from drowning — has been discredited repeatedly, not least because Grey never travelled to China. What is better documented is that Chinese black teas were once scented with bergamot oil as a practical way to help preserve the leaf across long trade routes, and that habit is where the flavour profile comes from. Bergamot itself is native to Southern Vietnam and is thought to be a cross between sweet lemon (Citrus limetta) and sour orange (C. aurantium); it's the oil from the rind that gives Earl Grey its familiar citrus note, and this version simply adds grapefruit into that same mix.
It's a flavoured loose-leaf black tea with Chinese origins. Brew it with freshly boiled water for three to five minutes. It stands fine on its own, though a slice of lemon or a spoon of honey both work as additions if you want to round out the citrus further.
