Ingredients: 100% Organic Indian, Sri Lankan, and Chinese black teas

Our rich, full-flavored Classic English Breakfast is smooth, straight-forward and produces a deep red cup. Excellent aroma with a slightly sweet taste and moderate complexity.

From the heralded Venture tea garden in the Uva district, Sri Lanka, this classic full leaf tea is grown bio-dynamically. 

This classic cup is a great way to kick-start your morning

An excellent tea, great straight or taken traditionally with a little milk and sugar.

Brew Tips
A shorter steep yields a superb straight tea needing no milk or sugar.

Water: 208°F | Leaves: 2 tsp per 12 ounce cup | Infusion Time: 3-4 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible 
- Don’t overboil water 
- Remove leaves after recommended time (adjust to taste) 
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!

Black tea has a class of polyphenols that protect your bones and teeth (help the body from pulling calcium) and is good for your heart. Black tea contains antioxidants and about 1/3 the amount of caffeine as found in a cup of coffee.

The English Breakfast tea is a blend of several black teas deriving from various locations, including India, Sri Lanka, Kenya, Malawi, and China. It is the most popular tea in Great Britain, and most people pair it with milk and sugar. Our Classic English Breakfast is from one single estate – the Venture tea garden in the Uva district of Sri Lanka. 

The origins of the English Breakfast is a bit obscure. Some say that it was actually first discovered in America, by a man named Richard Davies. He opened up a tea company, and produced a blend which he labeled English Breakfast. The blend proved to be immensely popular with the public, that Americans began to write back to England about the tea, but no Englishman had ever heard of it. Then, importers from England known as Messrs, Gordan & Talbot, directed one of their customers to go purchase ten pounds of the blend. They sent the sample to China, where they had an inventive tea maker duplicate it and was imported back to England and became a huge success.

The other legend behind this tea blend claims that it was actually invented in Edinburgh, Scotland by a tea master named Drysdale. He came up with the concept to market this blend as a “Breakfast” tea in hopes that people will pair it with breakfast. The concept quickly spread to England where tea houses in London began to add “English” to the name.