English breakfast tea refers to any blend of black teas that are robust and full-bodied, characteristics that make them ideal for drinking with milk and sugar in the morning. There are no set ingredients that make up an “English breakfast” tea, but there are some components that are commonly used. These include Assam, Ceylon, and Kenyan black teas. The base of most English breakfast blends includes Assam, which is a bold, malty Indian black tea. Ceylon black teas from Sri Lanka are added for their bright, crisp character. And Kenyan black teas bring a rich color and earthy flavor. The combination creates a blended tea that is smooth, brisk, and can stand up to milk and sugar.
Common Ingredients in English Breakfast Tea
Here are some of the most popular tea varieties found in English breakfast blends:
Assam Black Tea
Grown in the Assam region of northeast India, Assam black tea makes up the base for most traditional English breakfast teas. It has a robust, malty, and slightly nutty profile that gives English breakfast tea its characteristic bold flavor. The high-grown estates in Assam produce teas with greater body and depth than those grown at lower elevations.
Ceylon Black Tea
Ceylon refers to black tea grown in Sri Lanka. Ceylon black teas have a bright, citrusy taste that adds briskness and vibrance to English breakfast blends. Popular varieties include Nuwara Eliya, Dimbula, and Uva, named after the growing regions in Sri Lanka. They range from golden-hued tips to darker, copper-colored leaves.
Kenyan Black Tea
Kenya is renowned for producing some of the best black tea in Africa. Kenyan black teas contribute an earthy, mineral taste and dark red-brown color to English breakfast blends. The two main growing regions are the Nandi Hills around Lake Victoria and the Nyambene Mountains near Mount Kenya.
Keemun Black Tea
Keemun is a Chinese black tea prized for its mix of floral and fruity flavors. It adds smoothness and sweet, wine-like notes to English breakfast tea. Keemun gets its name from the town southwest of the Anhui province where it originated.
Yunnan Black Tea
The Yunnan province of China also produces black teas that find their way into English breakfast blends. Yunnan teas are bold and brisk with chocolatey undertones. They provide richness and texture.
Darjeeling Black Tea
Some premium English breakfast teas incorporate the light muscatel flavor of Darjeeling black teas from India’s Darjeeling district. Known as the “Champagne of teas,” Darjeeling black tea has delicate floral notes that balance the maltiness of Assam tea.
Grades of Tea in English Breakfast
The teas used in English breakfast blends come in different grades that affect the flavor profile:
Orange Pekoe
Orange pekoe refers to a grade of whole leaf black tea. The leaves are long and slender with silver tips. Orange pekoe grades provide a smooth, mellow cup of tea.
Pekoe
Shorter and smaller than orange pekoe, pekoe grades consist of mature, tightly rolled leaves. They infuse a stronger, more assertive cup of tea.
Flowery Pekoe
This grade consists of tippy open leaves that produce a delicate, sweet infusion. Flowery pekoe is occasionally added to English breakfast blends in small quantities.
Broken Orange Pekoe Fannings and Dust
These are broken leaves and leaf particles that produce a very quick, robust brew. Broken pekoe gives English breakfast tea a full body and dark color. Too much can make the tea bitter and astringent.
By blending different grades and types of black tea, tea companies tailor their English breakfast blend to create the desired flavor, body, and aroma.
How English Breakfast Tea is Blended
Master blenders expertly select and blend specific tea grades and origins to craft the perfect English breakfast tea. There are a few key steps in the tea blending process:
Tasting and Selection
The blenders sample a wide range of single origin teas to determine their flavor profiles. They select components like Assam and Ceylon for a base, Kenyan for color, and Keemun for smoothness.
Blending
The selected tea components are blended in different ratios until the right balance of brisk, smooth, malty, and bright flavors is achieved. Broken leaves are added minimally for strength.
Testing
The blended teas are cupped and tasted to ensure they meet the flavor standards set for English breakfast tea. The blenders may make adjustments to reach the desired taste.
Aging
Some blends are left to age for several months before being packed. Aging helps marry the flavors and develop complexity. The teas may be taste-tested again before final production.
Although the ingredients vary, the common goal is a full, rich, robust tea that satisfies English breakfast tea drinkers.
Popular Brands of English Breakfast Tea
Many tea companies produce their own signature English breakfast blends. Here are some of the best-known brands:
Twinings English Breakfast
Twinings’ iconic orange-labeled English Breakfast uses tea sourced from the premium growing regions of Assam, Ceylon, and Kenya. It produces a reddish infusion with a smooth, hearty taste.
PG Tips
This leading British tea brand crafts its brisk, malty English breakfast blend using Assam, Kenyan, and Ceylon black teas. PG Tips derives its name from the tea grading scale P (Pekoe) and G (Orange Pekoe).
Tetley English Breakfast
Tetley’s rich, full-bodied breakfast tea contains Assam teas for body, Ceylon for brightness, and Kenyan for bold flavor. Tetley is now owned by Tata, a major Indian tea company.
Lipton English Breakfast
Lipton English Breakfast is a blend of black teas from East Africa and South Asia. It has a smooth, strong taste that has made it one of the most recognized breakfast tea brands.
Taylor’s of Harrogate English Breakfast
Taylor’s breakfast blend uses select Assam and African teas to achieve its brisk, aromatic flavor. Taylor’s also offers a Premium English Breakfast made with single estate teas.
Dilmah English Breakfast
This Sri Lanka-based tea company uses quality Ceylon black teas as the base for its breakfast tea, adding Assam and herbs for flavor.
In addition to these major brands, many independent tea companies offer their own English breakfast interpretations featuring organic and fair trade ingredients.
How to Brew English Breakfast Tea
Brewing method plays an important role in maximizing the bold flavor and complexity of English breakfast tea. Here are some brewing tips for the perfect cup:
– Use Fresh Cold Water: Fresh cold water that has not been previously boiled is best, as boiling water loses oxygen which reduces the flavor.
– Water Temperature: Heat water to a rolling boil then allow to cool slightly to about 200-212°F. This prevents scorching the leaves.
– Teapot: Brew in a warmed ceramic teapot or mug to help maintain the water temperature.
– Tea Amount: Use about 1 rounded teaspoon of loose tea per 8 oz cup. Adjust to taste.
– Steep Time: Steep 3-5 minutes depending on desired strength. Too long can make it bitter.
– Milk and Sugar: Add milk and sugar to taste. The robustness of English breakfast tea stands up well to milk and sugar.
– Multiple Steepings: English breakfast tea leaves can usually be steeped 2-3 times to extract maximum flavor. Just adjust the steeping time on additional infusions.
– Storage: Keep dry tea leaves in a sealed opaque container away from light and moisture.
With proper brewing, the distinctive brisk, malty flavor of a good English breakfast tea can really shine. Experiment with different times, temperatures, and tea amounts to find your perfect cup.
The History of English Breakfast Tea
English breakfast tea has its origins in the mid-19th century when stronger black teas blended specifically for mornings started gaining popularity in Great Britain.
Original British Tea Preferences
In the 1700s and early 1800s, unblended Chinese green teas were the preferred tea in England. The most coveted was Hyson green tea. Beginning in the 1840s, black teas overtook green teas in British tea tastes due to several factors.
Transition from Chinese to Indian and Ceylon Tea
The British East India Company established tea plantations in Assam and other parts of northeast India in the 1830s. Strong, malty Assam black teas were introduced to Britain and proved very popular. Around the same time, coffee plantations converted to growing tea in Ceylon (Sri Lanka). This Ceylon tea quickly found favor in Britain as well.
CLIPPER British Tea Clippers
New steam-powered British clipper ships sped deliveries of fresh Assam, Ceylon, and Chinese teas to London in as little as 90 days by the early 1850s. This enabled British tea companies to custom blend teas to suit changing tastes.
Increasing Tea Imports and Consumption
Annually, tea imports into Britain doubled from 1800 (23 million pounds) to 1857 (almost 90 million pounds). Tea became available and affordable to all classes of British society. Strong, brisk black teas were well-suited to the full English breakfast.
Innovation in Tea Blending and Marketing
Companies like Twinings and Taylors of Harrogate began promoting their brisk black tea blends as the perfect complement to an English breakfast. The traditional English breakfast tea was born.
So English breakfast tea emerged from the intertwining influences of new tea growing regions, improved shipping, tea industry innovation, and changing consumer appetites in Victorian England. The result was a new tea tradition that endures to this day.
Types of Black Tea Blended for English Breakfast
The black teas used in English breakfast blends reflect the history of the British tea trade. Assam and Ceylon teas that 18th century Britons first came to prefer are still integral components. But East African teas that were later cultivated by the British play an important role as well.
| Tea Type | Origin | Flavor Profile | Breakfast Tea Contribution |
|---|---|---|---|
| Assam | Northeast India | Malted, brisk | Body and depth |
| Ceylon | Sri Lanka | Citrus, bright | Vibrance and crispness |
| Kenyan | Kenya, Africa | Earthy, mineral | Rich color and flavor |
| Keemun | China | Floral, fruity | Smoothness and sweetness |
| Yunnan | China | Bold, brisk | Strength and texture |
This range of black tea origins, flavors, and characteristics allows blenders great flexibility in producing a balanced breakfast tea. Additional teas like Indonesian, Vietnamese, and Nepalese black teas can also be incorporated.
What Makes English Breakfast Tea Strong?
It’s the type of black tea leaves used and how they are processed that gives English breakfast tea its robust flavor.
Tea Leaf Size
The tea leaves are cut into small granules rather than left in whole leaf form. The increased surface area of the broken leaves allows for very efficient infusion of flavor.
High Leaf-to-Water Ratio
More tea leaves by volume are used compared to other tea types. The greater concentration of leaves results in a stronger brew.
Withering and Oxidation
Black tea leaves go through withering and oxidation steps that break down leaf compounds and intensify the tea’s flavor. Assam and other black teas for breakfast blends are highly oxidized.
CTC Manufacturing
Crush, tear, curl (CTC) is a common black tea production method that ruptures the leaves. CTC produces bold, brisk tea ideal for drinking with milk. Some English breakfast teas use CTC leaves.
Blending Assams and Kenyans
Assam gives body and maltiness while Kenyan teas provide depth and color. Blending complimentary tea origins creates a robust breakfast tea.
So English breakfast tea derives its full strength from both manufacturing methods that intensify black tea flavor as well as artful blending of the boldest tea leaves available.
Ideal Milk and Sugar Levels
One hallmark of English breakfast tea is adding milk and sugar to taste. The hearty flavor profile stands up well to liberal additions. Here are some standard milk and sugar measurements:
Milk
– Light: 1 teaspoon (5 ml)
– Medium: 1 tablespoon (15 ml)
– Dark: 2-3 tablespoons (30-45 ml)
Sugar
– Light: 1 teaspoon (4 grams)
– Medium: 1.5 teaspoons (6 grams)
– Dark: 2+ teaspoons (8+ grams)
But individual preferences for milkiness and sweetness vary greatly. Some drink their breakfast tea with only a splash of milk and no sugar. The most important thing is customizing it to your personal taste buds.
Health Benefits
English breakfast tea provides several science-backed health benefits:
– **Antioxidants** – Black teas are rich in polyphenol antioxidants that can boost cardiovascular health and help neutralize free radicals.
– **Lower Cholesterol** – Tea consumption may help lower LDL (bad) cholesterol levels, reducing heart disease risk.
– **Reduced Stroke Risk** – The flavonoids in black tea appear to strengthen blood vessels and improve circulation in the brain, lowering stroke risk.
– **Cancer Prevention** – The catechins found in black teas have been shown to slow cancer cell growth and formation. However the evidence is still preliminary.
– **Alertness** – The combination of caffeine and L-theanine in black tea promotes alert wakefulness and sharp focus, ideal before heading off to work.
So an English breakfast tea habit provides a healthy way to start your morning. Just go easy on added milk and sugar if watching your weight or diabetic.
Selecting High Quality English Breakfast Tea
With so many varieties and brands of English breakfast tea available, what should you look for in a high quality blend?
Reputable Brand
Established tea companies with a tradition of expert blending often produce the best breakfast teas. Names like Twinings, Taylors, and Ahmad have decades of experience sourcing and blending teas.
Ingredients from Assam, Ceylon, Kenya
Teas grown in these core regions consistently produce the malty, bright, and brisk flavors characteristic of English breakfast blends. Check the label for their inclusion.
Broken Leaf Grades
A breakfast tea should incorporate some broken leaves like Pekoe Fannings to provide full body rather than just whole leaf. But higher leaf tips signal quality.
No Artificial Flavors
High-end English breakfast teas rely on expert blending rather than added flavors to achieve the optimal balance. Artificial flavors can indicate a lower quality tea.
Freshness
Check the Best By date and choose the freshest boxes you can find. Tea is best consumed within 6 months to a year of production.
With a savvy eye for quality cues, you can enjoy an authentic cup of English breakfast tea brewed to suit your personal taste.
Conclusion
English breakfast tea remains one of the most beloved black tea blends. Its signature brisk, robust taste provides the perfect pick-me-up anytime of day. While composed of basic tea ingredients like bright Ceylon, malty Assam, and brisk Kenyan leaves, master blenders combine them artfully to create a balanced breakfast tea. Adding a splash of milk and sugar makes for an utterly comforting and delicious cup. With historic roots in Britain’s 19th century tea trade coupled with health benefits like antioxidants and increased focus, English breakfast tea is a lively tradition sure to endure for centuries to come.