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English Breakfast
English Breakfast
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$19.99 USD
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Breakfast tea but make it actually good. A blend of organic Assam TGFOP, Ceylon OP, and second flush Darjeeling. Malty, fruity, sweet. Strong enough to stand up to milk and sugar but balanced enough to drink straight. The kind of morning tea that makes you understand why the British colonized half the world for this stuff. (Okay, maybe not. But it's really good tea.)
Tea Type: Blended Black Tea (Caffeinated)
Blend: Assam, Ceylon, Darjeeling
Flavor: Malty, Fruity, Sweet
Vibe: Classic, robust, morning-ready
English Breakfast
Body: Medium
Astringency: High (but balanced)
Sweetness: Medium
Flavor Profile: Malty 🌾, Fruity 🍇, Sweet honey notes, Robust and bright
This is what breakfast tea should be. The Assam brings malty body and strength. The Ceylon adds brightness and citrus notes. The Darjeeling contributes fruity complexity and sweetness. Together they create a balanced, full-flavored tea that works however you drink it.
Strong enough for milk and sugar. Interesting enough to drink black. Reliable enough for every single morning.
🔴🔴🔴⚪⚪ Medium-High
Black tea caffeine. About 40-70mg per cup. Enough to wake you up without making you regret it. Perfect morning fuel.
Blend: Three premium black teas from India and Sri Lanka
Base: Organic Assam TGFOP, Organic Ceylon OP, Organic 2nd Flush Darjeeling
English Breakfast tea isn't English. It's a blend of teas from India and Sri Lanka (formerly Ceylon). The style originated in Scotland and America in the 1800s, then got adopted by the English, who made it famous.
This version uses three premium single-origin teas:
Organic Assam TGFOP (Tippy Golden Flowery Orange Pekoe): Top-grade Assam with golden tips. Malty, full-bodied, the backbone of the blend.
Organic Ceylon OP (Orange Pekoe): Sri Lankan black tea with bright, citrusy character. Adds brightness and balance.
Organic 2nd Flush Darjeeling: Spring harvest Darjeeling with fruity sweetness and complexity. Adds elegance and nuance.
The blend creates tea that's robust but not one-dimensional. It's what breakfast tea is supposed to be: strong, balanced, and interesting enough to drink every day without getting bored.
Western Style (Standard)
Amount: 2.5g tea per 12oz water
Water: 195°F (just off boiling)
Time: 5-7 minutes
Pro tip: 5 minutes for lighter brew. 7 minutes for full strength. Don't go past 8 or it gets bitter.
With Milk
Brew strong (6-7 minutes), add milk to taste
Pro tip: This blend is designed to handle milk. The Assam body holds up.
Iced
Brew double strength (5g per 12oz), steep 6 minutes, pour over ice
Pro tip: Add a slice of lemon. The Ceylon citrus notes pop when cold.
What's TGFOP? It stands for Tippy Golden Flowery Orange Pekoe. It's a grading system for black tea based on leaf size and quality. TGFOP is top-grade: whole leaves with golden tips (buds) that add sweetness. Higher than OP (Orange Pekoe), which is just whole leaves without tips.
Why blend three teas? Single-origin teas have distinct characteristics. Assam is malty and strong. Ceylon is bright and citrusy. Darjeeling is fruity and complex. Blending them creates balanced tea with more depth than any single origin. That's why breakfast teas are traditionally blends.
2nd Flush explained: "Flush" means harvest. First flush (spring) is delicate and floral. Second flush (early summer) is fuller-bodied with fruity sweetness. It's the sweet spot for black tea. That's why this blend uses 2nd flush Darjeeling specifically.
Why "English" Breakfast: The style isn't actually English. It originated in Scotland and America. But the English made it famous by drinking it with milk and sugar every morning. Marketing works. Now everyone calls it English Breakfast even though the tea comes from India and Sri Lanka.
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