倫敦塔

The dried stone fruit gives it a jammy sweetness that plays beautifully against the brisk black tea, and the bergamot stays subtle instead of shouting. I’ve been having it with a splash of milk mid-afternoon and it’s become my little ritual.

I was a bit nervous the bergamot would overpower everything, but it's perfectly balanced with the sweet stone fruit and that rich Chinese black tea base. The brew has a lovely deep amber color and a subtle honeyed finish that makes it feel genuinely special for an afternoon cup.

The dried stone fruit really does come through, giving it that old-fashioned preserves quality that makes it feel special rather than just another flavored tea. It brews up dark and rich with the bergamot, and I'm already on my second cup this afternoon.