Rich | Earthy | Honey
Contrary to the name, English Breakfast tea didn’t originate in England. In the 19th Century, its first known origins come from a Scottish tea master, Robert Drysdale, who sought to blend a variety of rich black teas such as Assam (India), Ceylon (Sri Lanka), Kenyan tea (Africa) and occasionally Chinese Keemun. This bold, hearty blend would become so popular that even Queen Victoria would hold tea samplings at the Balmoral Castle.
English Breakfast contains high amounts of caffeine. Can be steeped for 2-3 infusions.
Ingredients: black tea
Cultivars: Camellia sinensis var. assamica(blend of Assam cultivars)
HOT : 2 tsp per 10 oz (295 ml)
ICED : 4 tsp per 10 oz (295 ml)
TEMP : 195ºF - 205ºF / 90ºC - 96ºC
TIME : 4 - 5 minutes
Rich | Earthy | Honey
Contrary to the name, English Breakfast tea didn’t originate in England. In the 19th Century, its first known origins come from a Scottish tea master, Robert Drysdale, who sought to blend a variety of rich black teas such as Assam (India), Ceylon (Sri Lanka), Kenyan tea (Africa) and occasionally Chinese Keemun. This bold, hearty blend would become so popular that even Queen Victoria would hold tea samplings at the Balmoral Castle.
English Breakfast contains high amounts of caffeine. Can be steeped for 2-3 infusions.
Ingredients: black tea
Cultivars: Camellia sinensis var. assamica(blend of Assam cultivars)
HOT : 2 tsp per 10 oz (295 ml)
ICED : 4 tsp per 10 oz (295 ml)
TEMP : 195ºF - 205ºF / 90ºC - 96ºC
TIME : 4 - 5 minutes
