Leaf: broken with tips
Liquor: deep copper, transparent with golden rim
Aroma: malty, freshly cut grass
Palate: malty, fresh, faint liquorice, slight minerality
Notes: This is a full-bodied blend of Pure Ceylon tea.
The historical accounts of the origins of English Breakfast Tea are divergent. According to one, English Breakfast Tea was invented by an enterprising English tea and coffee merchant in New York in the 1840s. His blend consisted of 'congou as a base, a trifle of flowery Pekoe and a particular chop of Powchong'.
Today, English Breakfast tea is simply synonymous with a strong Indian or Sri Lankan style black tea that is typically taken with milk. This particular example strides ahead of the pack - its excellent quality becomes apparent upon tasting. It is the flavour of tea you always hope for.
Quantity: 4g (1tsp) per cup
Steeping time: 2-4 minutes
Water temperature: 100°C