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English Breakfast |
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Tea first appeared in London in 1658 and, because of its high price tag, was a drink for only the fashionably rich. Even the cheapest teas cost a week's wages for the average laborer. Although tea did replace ale as the breakfast beverage, it wasn't until the late 1800's when Britain began growing tea in its Ceylon colonies and Thomas Lipton purchased several plantations, did tea become affordable for all. Our blend is a combination of bright Ceylon black with malty, full-bodied Assam and China's Keemun. This blend will hold up well to a hearty "cooked breakfast". It has a golden red liquor and well-balanced flavor. Takes favorably to milk and sugar. |
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Click
image to enlarge. |
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To
Prepare English Breakfast is best when brewed with spring water at a temperature of 210° for 3 to 5 minutes. Experiment with the timing. You may enjoy a longer steeping time. We recommend one scant teaspoon for every 8 ounces. Enjoy this tea through 2 infusions. |
Tea Lovers Also Recommend If you enjoy this traditional blend of English Breakfast, you might also enjoy another rich breakfast tea Assam TGFOP, or a blend of Assam and Darjeeling, Hampton Court. |
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Packaging
is available in our triple-layered, foil bag or 4 oz custom
tin. |
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