English Breakfast Tea was never designed or formulated all those years ago. Rather, teas were chosen that were plentiful and not too expensive, and that would taste good with milk and sugar. Something an English person would enjoy at the start of a busy day. Originally it was simple black teas from China. Later on, many Brits drank the brisker teas from the British colonies of India and Ceylon. After the Second World War, when the colonies became independent, the source of English Breakfast for the British became Africa. This tea is combination of Ceylon and Kenya.
Dry Leaves:Brown leaves, some which slight redder with golden tins (Kenyan) and others are a simple dark black (Ceylon)
Liquor:There is a toasted malt aroma.
Aroma:There is a toasted malt aroma.
Flavors:Straight forward with hints of toast and honey.
ºBrewing Time:4 to 5 minutes
Brewing Temp:212°) Fº