That’s four o’clock sorted, and a whole pot of it at that. 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. Lift the lid and you get proper citrus sitting on top of the tea rather than shouting over it, with 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 in the pot, more if you like it strong. Black, or with a splash of milk. Both lovely.
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