English Breakfast Black Tea
A traditional English breakfast consists of eggs, bacon, and sausage along with many other sides such as black pudding, toast, breads of all kinds, wedges of hard cheese, tomatoes, potatoes, and absolutely nothing green. Along with it all is a hardy English Breakfast black tea served with plenty of milk and sugar to wash it all down.
English Breakfast tea is actually a blend of various kinds of black tea; particularly Assam, Ceylon, Kenyan, and Keemun. The Assam is malty and bitter, the Ceylon piney and sour, the Kenyan fruity and floral, and Keemun citric and smoky. Together these teas combine into one with layers of flavor. It’s a Rorschac test of tea, if you will, as everyone tastes something completely different.
If you’re a new tea drinker who is used to coffee (or plan on converting a bean-drinker to the way of the leaf) then this is a fantastic starter tea. It has the robustness of black coffee, and takes to cream and sugar just as well. In addition, loose English breakfast black tea has plenty of antioxidants as well as caffeine to help you start the day.
|Blend of black teas.
|Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.
|Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.
|Handling / Storage
|To be stored in a cool, dry area out of direct light.
|Country of Origin
|All Natural, Gluten-Free, Kosher Parve, Non-GMO