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.
| Tea Information | |
|---|---|
| Type | Black Tea Blend |
| Origin | Assam, India and Ceylon Sri Lanka |
| Format | Loose Leaf |
| 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. |