Tasting notes: Full-bodied, malty, sweet
Origin: Sri Lanka / Taiwan / China
Our interpretation of the classic breakfast tea blend is both familiar yet unique, with a robust, malty base from the Sri Lankan Ceylon and a hint of smokiness from the Chinese Keemun, topped with a bright fruitiness from the Taiwanese Red Jade. Plantation Breakfast blend tastes great on its own or with milk and sugar.
People often think of English Breakfast as an English tea, or as one type of black tea, but it’s actually an ensemble of many different kinds of single-origin teas that are far from English.
The classic English Breakfast tea is typically a blend of robust Assam black tea, full-bodied Kenyan black tea and aromatic Ceylon black tea. You get a wide variety of breakfast blends on the market, each with different types of black teas from different origins in different ratios.
It took a great amount of experimenting on our part to land on this winning blend. We are proud to share our Asian take on this Western favourite: Plantation Breakfast makes for a delightfully full-bodied, malty brew, with a hint of smokiness and a fruity finish.
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