Black tea (usually Ceylon or Chinese base) scented with bergamot citrus oil — the signature of a thousand hotel teapots.
Bergamot oil is volatile: boiling water releases it fast, and oversteeping turns the citrus rind-bitter. Three minutes is the sweet spot for straight drinking; four with milk. The milk question is settled by base strength — Ceylon-based Earl Grey stands up to milk, delicate Chinese bases do not. Lady Grey adds orange and blue cornflower; same rules.
The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →