Another great morning tea is English Breakfast tea!
This black tea has a rich smoky flavor that brews a reddish cup that is a bit lighter than Irish Breakfast. And unlike Irish Breakfast, this tea tends to jump out at you more.
It took about 3 cups for me to get used to the smoky taste, and I'll admit that while this is not my favorite of black tea, it's great for a change of pace. Adding sugar helps bring out the flavor more I find which may be favored for folks trying it for the first time.
Made from Keemun Chinese black tea, this tea was the ideal drink for the English who preferred a strong brew to accompany their Fry-up breakfast meal, which is made from eggs, bacon, sausages, mushrooms, and tomatoes (man...I'm getting hungry writing this!)
It's a good thing English Breakfast tea proves as a good cholesterol reducer too since Fry-up is loaded with it.
Although it carries the name “English” at the beginning, this black tea variety was invented in Edinburgh, Scotland by a tea master named Drysdale.
Drysdale came up with the idea of marketing his blended tea, and in the 19th century the English made it wildly popular, and it didn't take long for tea houses in London to add "English" to the name.
Till today this tea remains one of the most fancied varieties of black tea in England.
Now like all tea, English Breakfast deserves to be brewed loose leaf style in order to enjoy its full taste. Even though a lot of tea companies sell it by the tea bag, remember that this method is inferior compared to loose leaf brewing! Any true tea drinker will agree.
Steeping the leaves for four minutes after pouring boiling well filtered water over them is the perfect way to get a delightful great tasting cup.
