English Breakfast tea is one of the most popular blended teas in the world. There are countless brands that offer great blends to tea drinkers searching for a perfect breakfast tea. Perfect robust flavor that goes exceptionally well with a meal can be homemade as well. All you need are quality tea ingredients and a bit of curiosity to develop a cup that suits your taste.
This full bodied Scottish invention has been with us for many many decades, popularizing black tea all over the world. Usual English Breakfast blends contain black tea from India, Sri Lanka, China and Kenya, and they can be blended from different kinds of black teas. All of them share similar smokiness and stronger flavor.
What they all have in common is robust character, higher caffeine levels and a perfect black tea flavor.
With blending your own English Breakfast tea, you will always be able to choose your own tea. Whether you want to make it more robust in flavor, more visually attractive or more mellow, it's up to you. Don't mix it up all at once, play with every cup, choose different proportions and different leaves.
We suggest you try the Indian only version of English Breakfast tea. Try mixing Assam and Darjeeling tea in ratio 60:40. You can change ratios to find the combination that suits you best. Assam will give you needed strength and robustness and Darjeeling black tea will make sure you have a dash of uniqueness in flavor.
Since you are working with loose leaf tea, be sure to brew it correctly. Use fresh filtered water, bring it to heat and let it cool down for a minute. Preheat your teapot and use approximately 3-4 grams of tea per 200-300 ml of water. Let it steep for 2-3 minutes.
Don't forget, English Breakfast is perfect with a splash of milk and a bit of sugar. There is a lot of fun in becoming your own tea maker, while enjoying the process and savoring the results.
Try our version of all Indian English Breakfast Tea, which we made by blending two of our popular Assam orthodox teas with a rare and elegant black tea from Darjeeling.