Add a few drops of food-grade bergamot oil to a small jar, then swirl the drops around to coat the inside. Start small, with around five to six drops of oil, to ensure you don’t end up with a blend that’s too strong for you. You can easily add more later if desired.
Add loose-leaf black tea to the jar, place the cap on, and shake it. This way, the leaves should get evenly coated with bergamot oil.
Take the lid off, add the dried blue cornflower petals, then shake again.
Let the blend sit for at least 24 hours in a closed jar away from direct sunlight.
When you’re ready to brew, heat cold water in the kettle to no more than 212°F (around 208°F is the sweet spot).
Put the tea leaves into a reusable tea strainer and place it in a teacup, then pour in the hot water. Let it steep for about three to five minutes.
Remove the strainer and serve.