Earl Grey with Red Flowers

This classic Chinese black tea is scented with oil of bergamot and red Tibetan saffron flower petals.  It infuses a deeply aromatic reddish-brown liquor with a smooth cup. Use 1 generous tsp. dried leaf (3-4g) per 6-ounce cup of spring water heated to just below boiling (212°).  Pour hot water over leaves and steep 4 minutes.