Dear Oliver,
I know your lovely Earl Grey and Countess Grey teas are blended with the potent
bergamot flavor, but what exactly is? As I delve into this question, I find that bergamot oil is derived from a citrus fruit grown in the coastal areas of Southern Italy.
It is an orange-sized bumpy green fruit that is not eaten directly because of its bitter, tart qualities. The essential oil is extracted from the ripe rind. The fruit exudes a strong pleasant aroma, which is regularly included in perfumes and candles.
But its use in English tea is linked back to Charles Grey, 2nd Earl Grey (1764-1845), who was Prime Minister of England from 1830-1834. This time in office is the estimated time the blend became widely popular, possibly because his wife, Lady Grey, began serving it in political circles.
Some speculate that the bergamot oil was added to mask inferior black tea.
Nevertheless, the popularity started in England, but the origins of the blend still point
back to China. As noted in the Oliver Pluff & Co. history pages, Earl Grey tea’s journey
to popularity has various possibilities.
That said, the addition of bergamot gives the already healthy black tea another boost.
According to Dr. Jill Barat on Wellness Hub at iherb, bergamot is touted for its
antioxidant and anti-inflammatory properties, cholesterol management, liver health, and even blood sugar regulation. Investigations are underway in all these areas.
Writers at farmers almanac concur that the addition of bergamot to your daily cup of Earl Grey likely packs a big health punch. Countess Grey tea takes this an additional step by adding lavender blossoms, rose hips, and bergamot to the black tea base.
Both Earl Grey and Countess Grey are available in tea bags and loose leaf and remain as popular as ever to the tea-drinking world.
