English Breakfast

To get the classic “English Breakfast,” tea producers usually blend raw materials from three countries – Africa, India, and Sri Lanka. This way, a blend contains Assam, Ceylon tea, and Kenyan tea. There is no single standard for how many percent of each variety or from which plantation should be in the blend, so the taste of English Breakfast varies depending on the brand. Which version will be better for you can only be determined by experience. Notably, even batches of tea leaves grown and harvested on the same plantation may differ in taste and aroma. That’s why it’s impossible to create a “tea equation” once and for all. Every year, tea testers have to sample numerous batches from Kenya, Assam, and Sri Lanka to select the most suitable ones and ultimately get a product that meets the company standard. “English Breakfast” can rightfully be called the most famous black tea blend. Neither “Irish Breakfast” nor “Russian Caravan” can compete with it in popularity. It differs from the beloved “Earl Grey” in that bergamot aroma is not added.