English Breakfast Tea

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New product

Breakfast | Darjeeling | Ceylon

2,00 €

English Breakfast Tea

Ingredients: Blend of Black Teas selected from the regions of Assam, Darjeeling and Ceylon.

English breakfast is a traditional blend of teas originating from Assam, Ceylon and Darjeeling. It is one of the most popular blended teas, common in British tea culture.

English breakfast tea is a black tea blend usually described as full-bodied, robust, rich and blended to go well with milk and sugar, in a traditionally associated with a hearty English breakfast.

The black teas included in the blend vary with Assam, Ceylon, Darjeeling or Kenyan, and Keemun sometimes included in more expensive blends.

Water temperature: 100°

Infusion time: 2 - 4 minutes.

Recommended dosage: 2g per cup.

*Values are indicative and may vary depending on your personal taste.

Curiosities: Drinking a blend of black teas for breakfast is indeed a longstanding British custom. The practice of referring to such a blend as "English breakfast tea" appears to have originated not in England but America, as far back as Colonial times. Davies, an English immigrant, started with a base of Congou and added a bit of Pekoe and Pouchong. It sold for 50 cents a pound, and its success led to imitators, helping to popularize the name. Accounts of the emergence of the blend in the UK give its origins in fact in Scotland around 1880, where it was initially known simply as "breakfast tea". It was in part popularised by Queen Victoria, having returned to London with supply after tasting the tea at Balmoral in 1892 and, despite the Scottish origin, it subsequently acquired the prefix "English".

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