Full-bodied, robust and malty, English Breakfast is one of the most popular teas in the world, and our premium blend is built to stand up to milk and sugar. We combine bold Assam, bright Supreme Ceylon and smooth Keemun Congou for a perfectly balanced morning cup. It is called breakfast tea, after all.
A bit of history: One popular story credits Edinburgh tea master Robert Drysdale with creating "Breakfast Tea" in the late 1800s. Queen Victoria reportedly enjoyed it at Balmoral in 1892 and brought a supply back to London, and the "English" name stuck.
Ingredients: Assam, Supreme Ceylon and Keemun Congou black teas
Hot brew: 1–2 teaspoons (or 1 tea bag) per 8 oz of water at 200–212°F. Steep 3–5 minutes. Steep longer for a stronger cup to hold up to milk.
Iced tea latte: Steep 2 teaspoons in 2 oz of boiling water for 5–10 minutes. Pour into a shaker with ice, sweetener and 4–5 oz of whole milk. Shake and serve.
Caffeine: about 30–60 mg per cup
Full-bodied, robust and malty, English Breakfast is one of the most popular teas in the world, and our premium blend is built to stand up to milk and sugar. We combine bold Assam, bright Supreme Ceylon and smooth Keemun Congou for a perfectly balanced morning cup. It is called breakfast tea, after all.
A bit of history: One popular story credits Edinburgh tea master Robert Drysdale with creating "Breakfast Tea" in the late 1800s. Queen Victoria reportedly enjoyed it at Balmoral in 1892 and brought a supply back to London, and the "English" name stuck.
Ingredients: Assam, Supreme Ceylon and Keemun Congou black teas
Hot brew: 1–2 teaspoons (or 1 tea bag) per 8 oz of water at 200–212°F. Steep 3–5 minutes. Steep longer for a stronger cup to hold up to milk.
Iced tea latte: Steep 2 teaspoons in 2 oz of boiling water for 5–10 minutes. Pour into a shaker with ice, sweetener and 4–5 oz of whole milk. Shake and serve.
Caffeine: about 30–60 mg per cup
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