English breakfast tea is a blend of strong, robust teas that pair well with a traditional English breakfast. The blend typically includes Assam, Ceylon, Keemun, and Kenyan teas. The origins of the blend are unclear, but it is believed to have originated in Scotland. To make the tea, loose leaf tea is recommended, and it should be steeped for 3-5 minutes. The tea is high in caffeine and can aid digestion.
English breakfast tea is a blend of teas designed to be paired with the traditional English breakfast, which includes a range of very heavy and filling foods. This tea tends to include strong, robust tea varieties that are blended together to create a full, rich flavor. Many English tea companies make an English breakfast blend and this tea is generally available in the markets, both in loose and bagged form.
The varieties of tea used in English breakfast tea blends vary, but Assam, Ceylon and Keemun teas are popular, along with some Kenyan teas. These teas are well known for producing robust teas which tend to be dark and strong, especially when made on the long side of the steeping window for black teas, which is around 3-5 minutes. When brewed, English breakfast tea has a very distinctive scent, which many people say is reminiscent of warm toast and honey, and goes well with cream and sugar.
The traditional English breakfast isn’t literally little potatoes. It includes a large assortment of meats and sweets, along with several vegetables and ample amounts of toppings. Black tea can be beneficial for digestion, which can be beneficial after eating a classic English breakfast, and it also helps people wake up and get ready for the day. This tea blend is often high in caffeine for this very reason.
The origins of English breakfast tea are a bit obscure. Tea proved to be a big hit in England and the rest of Europe when it was introduced from Asia, although as a general rule, only the upper classes could afford to drink the beverage. The English breakfast may actually have its origins in Scotland, where legend has it that a purveyor of tea named Drysdale invented a blend which he labeled “Breakfast” in the mid-1800s, to clarify that tea was meant to be paired with morning meal, perhaps. Either way, the concept of a “breakfast” blend has caught on, and in addition to English breakfast, you can also find Irish breakfast tea, which has a different feel and taste.
Making English breakfast tea isn’t rocket science. Ideally, you should use loose leaf tea, because it tends to be higher quality, with better flavor and fewer tannins that make black tea so bitter. The tea leaves can be tossed into a pot or placed in a strainer, depending on your taste, and ideally the pot or cup in which the tea is brewed should be heated with a quick flick of boiling water before the water boils. is poured over the tea and left to steep for 3-5 minutes. Don’t steep the tea longer to make it stronger, as this will only result in bitter tea; just use more tea leaves for a stronger tea.
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