OUR ORGANIC ENGLISH BREAKFAST TEA COMBINES A STRONG LIQUORING WITH MALTY AND SMOOTH FLAVOUR.
To achieve the multi-dimensional flavour of premium English Breakfast Tea, we start with low-grown Assam tea, renowned for its robust malty taste. The second ingredient is high-grown Nilgiri tea with a smooth, round and fragrant quality.
This combination makes for a sublime balance, which you can see in its rich blend of colour. When combined with a splash of milk you can expect a subtle yet energising kick that will set your future standard for English Breakfast Tea from the very first sip.
THE JOURNEY
It took us 28 attempts to find the ideal balanced combination of flavours, which we continue to refine to this day. At the Organic Tea Project, we are proud to bring this clean premium and organic tea to market.
THE NAME "ENGLISH BREAKFAST" WAS INVENTED IN THE 1840's TO MARKET CHINESE CONGOU TEA TO THE AMERICAN PUBLIC.
1 | HISTORY OF THE BLEND
The name "English Breakfast" was invented in 1840's New York to market Chinese Congou tea to the American public.
2 | WHEN TO DRINK
Our English Breakfast, as the name suggests is traditionally enjoyed in the morning, but it is good at any time of the day.
3 | DETAILS OF BLEND INGREDIENTS & SOURCE
Blended black Assam and Nilgiri tea, low-grown Assam comes from the north-east of India, while the high-grown Nilgiri hails from the Southern region of the country.
4 | THE TASTE
The Assam provides the robust malty flavour synonymous with breakfast teas, while the Nilgiri smooths out the blend creating a rounded more complete flavour profile.
