History
English Breakfast Tea emerged in the 19th century as an answer to the needs of the British working class: a robust, invigorating tea to start the day and complement a hearty breakfast. Originally a blend of Chinese Congou teas, the recipe was expanded over time to include Assam and Ceylon. Queen Victoria herself is said to have introduced this blend to the English court after a visit to Scotland, where it quickly became a national institution.
Taste Experience
The infusion glows in deep copper red – a visual promise of the fullness to follow. The first sip brings a wave of malt and honey, followed by a lively freshness that awakens the palate. Robust tannins provide structure, while notes of cacao nibs and toasted bread add depth. The tea is velvety, the malt notes come forward, and a creamy sweetness rounds out the experience.
Fun Fact
The term "English Breakfast Tea" was ironically probably coined in America. A Scottish tea merchant named Drysdale is said to have first sold the blend under this name in New York before it made its way back across the Atlantic to Britain.
Flavor Notes
Malty, Full-bodied, Honey, Toasted bread
Pairs With
Scrambled eggs with bacon, Marmalade toast, Scones with clotted cream, Whole grain pastries
Price
Hauke 02 - Breakfast Black Tea: 3,60 €
Address
Edelweiss Café, Unterer Markt 23, 92637 Weiden in der Oberpfalz, Bayern, Deutschland