English breakfast tea has a long pedigree. It dates from the 19th century, when black tea was brought from Keemun in China and blended in Scotland by a teamaster named Drysdale. Our English breakfast is a select blend of teas from Assam and Ceylon. They have a perfect body and aroma, and create a premium-quality tea. English Breakfast tea as it should be - strong, malty and the perfect start to the day. Best when served lightly sweetened with a dash of milk or cream.
The tea bags are made from soilon - a corn starch which is biodegradable.
Assam is the largest tea growing area in the world, where 2,000 gardens can produce almost 450,000 tons of tea each year. Assam tea accounts for about 55 per cent of India's total annual production. Assam is a vast and beautiful area of dense forests and open rolling plains through which the mighty Brahmaputra river runs, carrying rich fertile soil down from the mountains of Tibet to the agricultural plains. Exceptionally high rainfall (sometimes exceeding 10m in just one season) produces a very humid enviroment comparable to being inside a vast greenhouse - consequently the plants thrive, producing a tea which is very different to Darjeeling.
|Format||Loose Leaf & Biodegradable Soilon Pyramid Tea Bags.|
|Taste||Full Rich and Malty|
|Brewing Advice||One dessert spoon per cup. Add fresh boiling water. Infuse for three to four minutes or according to taste.|