I've never understood the allure of Earl Grey. For me, the orange peel (?) and bergamot mask the flavor of the tea. Heretical though it may be, I use a 16 ounce ceramic mug (pre-warmed) with a "sipper" lid, a heaping teaspoon of loose tea (a variety of Black teas or Irish Breakfast) in the bottom with a heaping teaspoon of "Turbinado" sugar, "Not quite" boiling water, and steeped long enough for the tea leaves to settle. No milk, but from October through April, I have fresh Meyer lemons "in bulk" from my daughter's trees, so I often drop in a slice.

In the off season, both preserved in sugar and North African style in salt, Meyer lemons form an almost un-matched luxury.