EARL GREY | COLD PRESSED CALABRIAN BERGAMOT | CHINESE BLACK TEA

Organic Earl Grey Tea

Some teas are traditional.
Some teas are unexpected.

Earl Grey is both.

Organic Earl Grey Tea is bright, citrusy, and beautifully composed—a classic black tea transformed by the unmistakable fragrance of bergamot.

At Two Hills Tea, we very seldom flavour tea.

This is the exception.

After years of requests for this tea classic, we wanted to create an Earl Grey we could genuinely be proud of. So we started with a gentle, balanced organic black tea from Hunan, China, and paired it with cold-pressed bergamot oil from Calabria, Italy.

Nothing loud.
Nothing overly perfumed.

Just dark, smooth black tea lifted by the fresh citrus fragrance of real bergamot.

The result is familiar, but somehow different.

Brighter.
Deeper.
More alive.

An Earl Grey made for people who thought they already knew Earl Grey.

This tea begins in two very different landscapes.

The black tea comes from Hunan, China, a region with a deep tea-making heritage and a long history of producing richly aromatic teas.

Chinese research into black tea aroma notes that “红茶的香型主要有花香、蜜香、甜香、果香等”—black tea aroma commonly expresses floral, honeyed, sweet, and fruity characters. Research examining regional black teas also notes that “湖南红茶香气以醇类为主”, describing alcohol-based volatile compounds as an important part of Hunan black tea's aromatic composition.

For our Earl Grey, the Hunan black tea was chosen for its gentle, balanced character.

Then comes Calabria.

Along the sun-warmed southern coast of Italy grows bergamot, the fragrant citrus fruit that gives Earl Grey its unmistakable personality.

Our bergamot oil is cold-pressed, capturing the aromatic character of the fruit's peel. Research describing Earl Grey identifies the classic style as a combination of “black tea and bergamot peel or oil.”

China brings the depth.

Italy brings the light.

Somewhere between Hunan and Calabria, Earl Grey finds its balance.

Every Earl Grey begins with black tea.

But the base tea matters.

Black tea is made from the leaves of Camellia sinensis. During production, the leaves undergo processing that encourages oxidation and develops the darker colour, fuller body, and aromatic depth associated with black tea.

Chinese tea literature traditionally describes black tea processing through “萎凋、揉捻、发酵、干燥”—withering, rolling, fermentation or oxidation, and drying.

Research following black tea production in Hunan has also examined the significant metabolic changes that occur during the fermentation stage, helping explain how black tea develops its characteristic colour, aroma, and flavour.

Once our organic Hunan black tea is ready, it is enhanced with cold-pressed Calabrian bergamot oil.

Cold pressing captures the aromatic oil from the bergamot peel, bringing its distinctive citrus fragrance to the tea.

The difference is immediately noticeable.

Fresh citrus.

Soft floral character.

A gentle bitterness that gives the aroma structure.

The bergamot does not hide the black tea.

It lifts it.

And that balance made all the difference.

Organic Earl Grey creates a tea experience that feels bright, aromatic, and beautifully balanced.

Aroma

Fresh bergamot, fragrant citrus peel, soft floral notes, and the warm depth of black tea.

Flavour

Smooth Hunan black tea with lively bergamot citrus, dark fruit undertones, and a gentle, balanced body.

Finish

Clean, fragrant, and lingering with a fresh citrus lift that stays softly on the palate.

This is not an Earl Grey built around perfume.

It is built around tea.

Recommended Preparation

• Tea: 3g
• Water: 240ml / 1 cup
• Temperature: 100°C / 212°F
• Steep Time: 120 seconds
• Equipment: Beaker + strainer

The shorter two-minute infusion allows the Hunan black tea and Calabrian bergamot to open together without letting the cup become unnecessarily heavy.

Enjoy it hot and aromatic.

Pour it over ice for a brighter citrus expression.

Serve it with tonic for something crisp and refreshing.

Or take it somewhere completely unexpected and turn it into a luscious Earl Grey gelato.

This is a classic.

But classics do not have to be predictable.

Tea has long been more than a beverage in Chinese daily life.

It is part of conversation, hospitality, meals, and moments of quiet attention.

From a modern research perspective, black tea contains naturally occurring tea polyphenols and other bioactive compounds. A scientific review describes tea as “rich in bioactive constituents”, including polyphenols, L-theanine, and methylxanthines such as caffeine.

Chinese black tea research also reminds us that aroma itself is central to the tea experience, stating “香气是衡量红茶品质的重要因素”—aroma is an important factor in evaluating black tea quality.

Bergamot brings another sensory dimension. In Earl Grey aroma research, the bergamot tea group was specifically identified as black tea combined with bergamot peel or oil, highlighting bergamot's defining role in the classic tea style.

Modern research continues to study black tea polyphenols and their relationship with antioxidant and inflammatory pathways. One peer-reviewed review notes that tea polyphenols may act through “antioxidant” and “cytoprotective systems”, although tea should always be enjoyed as a beverage rather than treated as a medicine.

For us, the wellness of Earl Grey is simpler.

A fragrant cup.

A familiar ritual.

A bright moment in the middle of an ordinary day.

Sometimes, that is enough.

People choose Earl Grey for the bergamot.

They return to this one for the balance.

The gentle organic black tea from Hunan gives the cup depth and dark fruit character, while cold-pressed Calabrian bergamot oil brings the fresh citrus aroma Earl Grey lovers crave.

Neither competes.

Neither disappears.

It is bright without becoming sharp.
Fragrant without becoming perfumed.
Classic without feeling ordinary.

Two origins.

Two distinct traditions.

One beautifully balanced cup.

Hunan depth.
Calabrian brightness.

Earl Grey, the way we wanted it to taste.