English breakfast tea
English breakfast tea is one of the most popular tea varieties in the UK and the world. It is a blend typically made with Assam, Ceylon, Chinese, and Kenyan black tea. Its birthplace—as well as the origin of its name—is quite vague and often disputed.
One theory claims that the blend was invented in 1892 by a Scottish tea master Drysdale. Allegedly, this version was favored by Queen Victoria—who promoted the blend, and it is believed that the tea was then given its current name. Another theory credits Richard Davies for the invention of the name and the blend.
He was a British tea merchant based in New York who supposedly started to sell his blend in 1834. Regardless of its exact origin, black tea became a breakfast staple in Great Britain sometime in the 18th century, and the somewhat weaker blends were then replaced by the strong English breakfast tea in the 19th century.
Because of its full-bodied, robust, and strong flavor, the tea is usually sweetened and served with milk.
Serve with
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