A richer, more complex version of a traditional English Breakfast, we’ve blended Indian, Chinese and Ceylon Black Teas to produce an outstanding aromatic and full flavored Breakfast tea that can stand alone or be served in the traditional English manner with milk and sugar.

Tea Base:

South Indian Flowery Orange Pekoe, Ceylon Black Tea and Chinese Whole Leaf Black Tea

Base Region:

South India, Sri Lanka, China

Ingredients:

Ceylon Black Tea and Indian FOP Black Tea and Chinese Whole Leaf Black Tea

Instructions

Heat the water: Place the water in a tea kettle and heat it just to a rolling boil, or between 200° and 212°F.

Pre-warm the teapot or cup (optional): Pour a small amount of boiling water into the pot or cup. When the pot or cup is warm, pour out the water.

Measure the tea leaves: Using a scale, measure 2 to 3 grams of tea leaves. Alternatively, measure 1 rounded teaspoon of tea leaves.

Place the leaves in the teapot or cup: Place the tea leaves in the pot or cup, either directly or in an infuser.

Pour the water: Pour the water over the tea leaves.

Cover the teapot or cup: Place the lid on the teapot or, if using a cup, cover it with a lid or a small saucer.

Keep it cozy (optional): Cover the teapot or cup with a tea cozy or a thick towel to retain heat.

Steep the tea: Set a timer for 3 to 5 minutes. You may wish to taste the tea at 3 minutes and then every 30 seconds until it is to your liking.

Stop the infusion: As soon as the tea is ready, remove the leaves by lifting out the infuser or pouring the tea through a strainer.

Add milk, lemon, or sweetener (optional: If using milk, heat it gradually by adding the milk to the cup first, then pouring in the tea. Avoid combining milk and lemon, or the milk may curdle.