Gianfranco’s Earl Grey
The finest bergamots in the world come from Calabria in Southern Italy where every year Gianfranco Todisco selects fruit grown naturally without chemicals and cold presses them for our Earl Grey. Then here in London we blend black tea from small tea farms – Mineral Springs in Darjeeling and Sahyadri in Kerala – to complement his fragrant bergamot oil.
This is our take on a traditional Earl Grey in our house style, with a relatively light scenting to give a better balance between the taste of the oil and the tea. The cold pressed bergamot oil that Gianfranco processes is bright and citrusy with a fruity, grapefruit-like taste that is much milder than its aroma suggests, many miles away from the more floral or perfumed oils which are often used to scent Earl Grey teas. Out of all the traditional tea blends Earl Grey is definitely the one which provokes the strongest opinions among our customers, so we’ve been pleasantly surprised that this unusual version has become by far our best-selling tea.
This special Earl Grey should be brewed with water just off the boil and a teaspoon of tea per cup to best enjoy it’s bright, citrus flavours. It can be taken with or without milk.
Darjeeling 2nd Flush EX20 Mineral Spring Tea Farm , Darjeeling, India
Family Tea Sahyadri Co-operative, Peermade, Kerala, India
Blend of two Essential Oils Of Bergamot Calabria, prod. Gianfranco Todisco, 2017
SIZE OF FARMS
2 acres (average)
PLANTS AND PROCESSING
Blend of Camellia Sinensis Sinensis and Camellia Sinensis Assamica
95-100°C, 3-4g per cup, with or without milk. 2 infusions.
Pictured below are the bergamots growing in Calabria and Gianfranco’s peeling machine and ultracentrifuge which transform the raw fruit into essential oil of bergamot. Gianfranco says that the secret to making great bergamot essential oil is in the mixture of varieties of fruit, harvest time and great attention to the quality of peeling machines.