Description
Black tea English Breakfast
English Breakfast tea is a blend of pure black teas mainly originating from Assam, Ceylon and Kenya.
This tea is one of the most popular blended teas. Usually described as a full-flavored blend, characterized by the robust strength of the black teas in it. It goes well with milk and sugar, as it is usually drunk. It is popular in England but also in many other countries.
Next to Ceylon tea, English breakfast is one of the most famous black teas. It can often be tried in cafes, restaurants and teahouses. Although the most common way to drink it is with milk, we always recommend that the tea be tasted neat for a better detection of the taste, aroma and undertones of the tea in question. After that, it’s always easier to decide what tea goes best with it. Some teas like this blend are ideal with a little milk, while some tea lovers like to drink black tea with a little lemon and sugar.
ORIGIN STORY
There are claims that this tea did not originate in England, but in America back in colonial times. The story mentions tea merchant Richard Davis, who made a blend of black tea from the Fujian province of China, Pouchong tea, and golden orange Pekoe tea. This tea was soon sent to various countries. Later, due to various circumstances such as the copying of the mixture by other traders and the opium wars, this mixture slowly disappeared. Chinese teas were replaced by black teas from India. Indian tea is still today in a mixture called English breakfast.
The very name of the tea is said to have originated when Queen Victoria tried the tea for breakfast while at Balmoral in Scotland and enjoyed it so much that she took a box home with her to England.
- Country of origin: India (Assam), Africa, Ceylon
PREPARATION
3 g (cca. flat tablespoon)
95ºC
2-3min
