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.
|Type||Black Tea Blend|
|Origin||Assam, India and Ceylon Sri Lanka|
|Taste||Strong and Malty with a Perfect Body|
|Brewing Advice||Use one dessert spoon per cup. Add fresh boiling water. Infuse for three to four minutes or according to taste.|