Four o’clock, sorted for a good long while. This is our Earl Grey by the kilo, for anyone who’s got properly serious about it. The bergamot is what you’re really here for, so we buy the real oil, pressed from the fruit in Calabria, and put it on loose Darjeeling leaf from biodynamic gardens. You get proper citrus sitting on top of the tea rather than shouting over it, and a perfume that fills the kitchen the moment the water goes in.
It costs us up to ten times what flavouring would, and we haven’t taken shortcuts on taste for thirty years, so we’re not about to start now. Three minutes, more if you like it strong. Drink it black, or with a splash of milk. Both lovely.
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