English Breakfast Tea

There are few things that we love more than a nice, brisk cup of tea in the morning. The English even have a saying for it - a tea strong enough to “stand up a spoon.” Especially when we have a full traditional breakfast of eggs, meat, toast, and other salty foods (like a true Brit would eat). This is why our friends on the other side of the pond love this tea. Strong enough to cut through the richness of breakfast, yet tasty enough to drink on its own.

Ingredients

Organic Black Tea

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This blend starts with three distinct Indian teas. First, we chose an Assam tea that borders the Brahmaputra River. This particular farm is especially affected by the monsoon season where the temperature rises to over 100 degrees, which creates a greenhouse effect that brings out the famous malty, full-bodied taste that Assams are known for.

The second Indian tea is a second flush, mountain-grown Darjeeling. The high elevation gives this tea an amber, medium-bodied tea that has a slight floral aroma. It also has a distinct spicy flavor that is full of tannins helping to give this tea its characteristic bite.

To help round out the blend, we use a South Indian Nilgiri tea grown south of the Western Ghats mountains. While not a high elevation tea, this particular farm is in the hills of the Nilgiris District giving it a strong flavor with a full body. We were lucky to find a plantation that makes a full leaf tea in this style.

Lastly, we add Chinese Keemun from Anhui Province between the Yangtze River and Yellow Mountains. Keemun has a smooth flavor with wisps of smokiness and unsweetened cocoa. The Keemun really helps to balance out this blend and add a layer of flavor and complexity most English Breakfast teas lack.