I'm making an earl grey chocolate cake and I'm wondering what would be the best way to brew a really potent earl grey tea for the cake. So far I've tried 2 tea bags in 3/4 C of hot water and 3 bags in the same amount steeped for about 10 minutes. Strangely enough the 2 tea bag tea translated better in cake than the 3 bag version. Maybe that was just a fluke. Would it be more potent to let the tea mix start with a hot brew, cool to room temperature, and steep overnight? What is the best way to harness all of the bergamot flavor without destroying the flavor? Thanks for the help!