English Breakfast
Organic Black Tea Sachets
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(98)
English Breakfast
English Breakfast
English Breakfast
English Breakfast

Our English Breakfast is malty and robust with sweet, chocolatey undertones and a brisk body that can stand up to milk and sugar.



Qty:

Lively, robust red cup with a brisk

flavor and sweet caramel undertones

About this tea

Our English Breakfast highlights teas from Southeast Asia to create a uniquely bold yet smooth take on breakfast tea. We have spent years traveling and developing direct trade relationships in Thailand, Yunnan and Myanmar to source black teas from this amazing part of the world which is the botanical birthplace of the tea plant dating back thousands of years. The ancient broadleaf Assamica variety tea tree genetics of the teas grown in this region offer a unique depth of flavor not found in common breakfast teas. Our English Breakfast blend is designed to have the strength and body to stand up to milk and sugar, whereas our China Breakfast is intended to be more mellow, caramel-sweet and is designed to be smooth enough to enjoy straight.

Ingredients

Organic black tea

Origin

Doi Chiang Dao, Thailand


Caffeine Level

High

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
high
Preparation
  • Imperial
  • Metric

Our English Breakfast is designed to have a brilliant ruby red infusion color so that it maintains an attractive auburn color with a dollop of milk added.

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Origin

Doi Chiang Dao

Northern Thailand

There are tea growing villages and areas of forest tea all over the Doi Chiang Dao region between Chiang Mai and Chiang Rai in Northern Thailand. Once part of a greater Dai Kingdom that spanned the regions of Burma, Yunnan, and parts of Laos, Northern Thailand is part of a rich history of tea culture that has brought Chinese tea practices and traditions to the area. Home to widespread old growth tea forests, Doi Chiang Dao is an amazing source of oolong, red and Pu’er teas.

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