The secret to the intensity of Breakfast Earl Grey lies in the way its leaves are cut:

• A Dense Infusion: This blend is made with broken leaves (Broken Orange Pekoe). This cut allows the water to penetrate the heart of the leaf more quickly, releasing a darker, richer, and more caffeinated brew than whole-leaf tea.
• Body and Structure: The fineness of the broken leaves ensures a robust structure on the palate. This is a tea with character, offering the typical "malty" strength of breakfast teas, perfectly complementing the volatile aroma of bergamot.
• Aroma Extraction: Thanks to this cut, the citrus notes integrate deeply into the structure of the black tea, creating perfect harmony from the very first seconds of infusion.

This Earl Grey doesn't sacrifice finesse for strength:

• The Nose: A lively and elegant bouquet of fresh bergamot, supported by notes of damp earth and Indian garden wood.
• The Palate: A bold and full-bodied attack. The richness of the black tea fills the mouth, while the citrus zest brings welcome clarity and a touch of acidity.
• The Finish: Clean and invigorating, with a zesty persistence that awakens the senses.

A vibrant reinterpretation of the great English classic, this blend is a favorite among those seeking a full-bodied and robust Earl Grey. Here are the key points most frequently mentioned in customer reviews (Certishopping reviews, Google reviews, and tasting notes):

• A lively and authentic bergamot: Customers highlight the crispness of the aroma. "You can taste the freshness of the bergamot zest; it's very pure and invigorating," notes one enthusiast.
• The strength of Ceylon black tea: Unlike lighter Earl Greys (often based on Chinese teas), reviews appreciate the robust structure of the Ceylon base. "It's a tea with body, perfect for those who like a clean start to the day," explains a regular customer.
• The ideal breakfast companion: As its name suggests, it's the quintessential "wake-up tea." Customers love it for its ability to clear the mind. "It has the strength of a Breakfast Tea with the finesse of Earl Grey," explains a loyal customer.
• A delight with a splash of milk: This is a frequently recommended suggestion. In the "London Fog" version, reviews highlight how the milk softens the bergamot's intensity and reveals rich, creamy notes.
• A magnificent amber liqueur: The infusion's coppery-red color, typical of fine Ceylon (Sri Lanka) teas, is often cited as a sign of quality and aromatic richness.

"Breakfast Earl Grey" black tea combines the energizing properties of Ceylon tea with the well-known benefits of bergamot essential oil:

• Alertness and sustained energy: Rich in theine, it provides an immediate and prolonged stimulating effect, ideal for boosting morning productivity.
• Bergamot's stress-relieving action: Bergamot is renowned in aromatherapy for its calming effects on the nervous system, helping you start the day with serenity.
• Cardiovascular health support: The specific polyphenols in black tea (theaflavins) contribute to the protection of blood vessels and cholesterol balance.
• Digestion aid: Traditionally consumed after a meal, full-bodied black tea promotes a feeling of lightness and supports metabolism.
• Rich in antioxidants: Its high antioxidant content helps fight cellular aging and strengthens the body's natural defenses.

• Morning Special: Designed for those who find classic Earl Grey too light for waking up.
• Instant Intensity: Thanks to the broken leaves, get a rich, flavorful cup in record time.

Thanks to its broken leaf base, this tea is particularly versatile:

• Temperature: Use hot, spring, or filtered water, ideally between 85°C and 95°C.
• Brewing Time: Be precise. 2 minutes 30 seconds to 3 minutes is enough to extract its full strength without developing too much bitterness.
• Dosage: Use approximately 2,5g to 3g of tea (one heaped teaspoon) per 150ml of water.
• A Latte of Milk: Its broken leaf structure makes it one of the few Earl Greys that pairs beautifully with a splash of milk or cane sugar. The milk softens the strength of the black tea while creating a smooth contrast with the bergamot.

• Ingredients: Black tea, aroma
• Type of tea and origin: Black tea from Ceylon (Sri Lanka), broken leaves
• Can be re-infused: 1 - 2 times
• Number of infusions for 50g: about 20
• Reference : 5202