Tasting Notes: smooth and balanced

Description:  English Breakfast is a classic black tea that is sturdy enough to take milk while also being brisk and light enough to sip straight up or with lemon. Our English Breakfast stays close to tradition with a full orange pekoe leaf. A rich and sophisticated tea that is full of flavor but not too overpowering. Compared to Irish and Scottish, English Breakfast has a lighter body with a soft and balanced flavor.

The origins of English Breakfast date back to the 1800's during the age of the clipper ships which were large fast sailboats built for the tea and spice trade. These clipper ships transported tea from China, Sri Lanka, and India to London and New York. During the days of tea trading in 1800's England, it became popular to blend together black teas from China, Sri Lanka and India. It was marketable to blend various black teas together to create a particular flavor profile. The idea was to create a versatile black tea that could be sipped straight up, with lemon, or milk and sugar.

Traditionally in English Breakfast there is a blend of Keemun black tea from China, Ceylon black tea from Sri Lanka, and Assam black tea from India. Keemun which is noted for its full-bodied wine notes, balanced astringency, and slightly smoky flavor is blended with malty and heavy Assam. Ceylon is added for the brisk and bright black teas notes. This blending creates a balanced cup of black tea that appeals to the masses.

Ingredients: organic blend of black teas from India, China and Sri Lanka (Ceylon)

Steep Directions: steep 1 heaping teaspoon of tea per 8 oz boiling water, 205-212°F, for 3-5 minutes