This old favorite is full-bodied and stimulating. Adding milk gives it a silky texture.
By the 1700s tea at breakfast was part of the English lifestyle, having replaced the customary practice of drinking ale with breakfast!
The prototype for English Breakfast was developed over a hundred years ago by the Scottish Tea Master Drysdale, in Edinburgh. It was marketed simply as "Breakfast Tea". It became popular in England due to the craze Queen Victoria created for all things Scottish (the summer home of Victoria and Albert was the Highland castle at Balmoral). Tea shops in London, however, changed the name and sold it as "English Breakfast Tea".
English Breakfast has become a favorite of tea drinkers worldwide and is the tea most often enjoyed during English High Tea. It is a blend of fine black teas, often including some Keemun tea. Many tea authorities suggest that the Keemun tea blended with milk creates a bouquet that reminds people of "toast hot from the oven" and may be the original source for the name.
Stash English Breakfast combines top quality black teas from premier tea gardens. We blend bright Ceylon tea from Sri Lanka, malty Assam and smooth Nilgiri teas from India and full bodied Keemun from China. The result is a very distinctive, strong, rich tea. It may be enjoyed with milk or lemon (but not in combination, the lemon would curdle the milk). It also makes an exceptional iced tea. This stimulating tea is the perfect morning wake-up drink.