B-GB-060

English Breakfast Style

Orthodox or ctc blend, from Blend, UK.

Black tea

English Breakfast Style is strongest on astringency, body and malty. Typical tasting words: malt, toast crust, honey, molasses. Originating in nineteenth-century Britain, this blend evolved to offer a brisk, full-bodied morning infusion suitable for accompanying hearty breakfasts. The quintessential British morning beverage, almost universally served with milk and occasionally sugar.

Also known as English Breakfast, English Blend and EB Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness3body4smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty0toasty2malty4honey2spicy1woody2earthy1smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel2

Facts

Origin: Blend, UK
Plant: Camellia sinensis var. assamica and var. sinensis
Harvest: multiple flushes blended year-round
Elevation: mixed
Oxidation: 85 to 100%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: everywhere
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling or cutting, then oxidation, then firing, then blending.

Caffeine

A cup of English Breakfast Style carries a typical estimate of 60 mg of caffeine, within a range of 45 to 75 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes, pastry and scones_cakes. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.