It is said that Earl Grey (then Prime Minister) popularised his namesake tea after a visit to China in 1830. Unfortunately, there appears to be plenty of conflicting views on this fact. What we can say is that the Chinese were first to include petals in tea, both for the aesthetic look as much as taste.
To this fine quality black tea, has been added oil of Bergamot. Then it is blended with blue thistle, cornflower and mallow petals plus finally, oil of rose and grapefruit. It has a far more subtle taste if not left to stand for too long.
Another well-known tea, Imperial Russian, originally from China, was the first to combine bergamot and citrus scents.