I think an APA or American IPA with citrusy American hops would be fantastic with a little Earl Grey in it. The citrus of the hops would complement the bergamot really well. I imagine a wit would also be quite nice. The bergamot would balance the orange peel and spices. But you'd have to have a very light touch or else the tea will overpower a light beer like a wit.
I personally have never brewed with tea - which is amazing, actually, because I drink tea every day. I have used herbal tea (chamomile) in a wit before per Jamil Zainasheff's recipe, but it was just a few grams in the boil for character. Not very noticeable.
If I set out to make a real tea-flavored beer, I'd make brewed tea and add it to the secondary or keg/bottling bucket, like I would with dry hops or "dry spices". Tea gets very tannic when boiled.
Another thing to keep in mind: bergamot is an oil, so using it may impact your head retention.
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The cans of Leinenkugel's had masking tape on them with JOHN'S printed in ink. Amy looked around me and said, "John is protective about his beer, isn't he?"
"I put that label on there. When company comes I want them to know the Leinie's is his, not mine."
- David Wong