What makes a winning cuppa English Breakfast tea? We think it should have a certain richness and intensity of flavor and aroma. It should be robust, but not overwhelming, organic, and have enough caffeine to be a great eye-opening blend to help you start your morning right. We feel we've captured all those qualities and more with a hearty blend of Ceylon and Assam black teas in our NW English Breakfast tea!
What makes an English Breakfast tea "English Breakfast" tea isn’t so much the types of tea used (though that does play a role), but rather the characteristics of the tea. Breakfast teas were intended to be enjoyed along with a hearty morning meal; thus a strong, robust tea was found. As an added benefit, the blend was made with black teas that tended to have a higher caffeine level.
While some English Breakfast teas have four different tea blends, we crafted ours with two: Ceylon and Assam.
Ceylon tea, produced in Sri Lanka, is arguably one of the most common black teas consumed around the world. It has a full body with rich flavor and higher caffeine levels. In addition to being a base in our English Breakfast tea it is also in a number of other blends such as a our Blue Flower Earl Grey.
Assam tea, produced in India, is commonly used as a base in breakfast teas because of it’s strong, malty, characteristics and higher caffeine levels.
Together, they make a wonderfully rich and flavorful breakfast tea!
Feel free to experiment with these instructions to get the right amount of flavor and caffeine level.
For example, allowing this tea to steep closer to 5 minutes is going to give you more caffeine, but you might find that the flavor is too strong. If so, use more than 1 tsp of tea and steep for 3-4 minutes.
Or if you'd like a really strong cuppa, step 1-2 teaspoons for 5 minutes (we don't recommend more than 5 minutes as it could get too bitter).