Taiwanese Earl Grey Tea is made from summer tea shoots in the highland district of Nantou (central part of the island of Taiwan).
Summer leaf has a less interesting bouquet compared to spring and autumn harvests, but in terms of tannin content, summer leaf is the leader, which is why it is traditionally used to make fermented (black) tea.
Tannins add depth of flavour and tartness, and to accentuate the high notes of the bouquet, pieces of bergamot peel (Citrus bergamia) were added to the finished tea.
The brewed tea has a bright, complex bouquet with notes of sponge cake, red wine, citrus and fruit candy.
The aroma is intense, fruity and warm, with notes of wine and citrus.
The taste is juicy and mild, full, sweet, slightly tart, with lemon acidity and a refreshing finish.
BREWING METHOD
Brewing Suggestions: Brew the tea with hot boiling water (95°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 5-6 g per 100 ml. The first infusion should last 8-10 seconds. Then make short infusions (only 2-3 seconds), increasing the exposure time with each subsequent step as needed. You can repeat this method up to about 9-10 times.