A great decaffeinated version of the British favorite! This organic and Fair Trade Certified Decaf English Breakfast Black Tea is made from a flavorful blend of organic Indian tea. Because this organic loose leaf tea is decaffeinated using a state-of-the art carbon dioxide (CO2) decaffeination process, the rich and coppery flavor of the organic black tea comes through nicely. Also, CO2 decaffeination does not involve the use of harmful chemicals, so the resulting product is simply a healthy cup of organic decaf tea with most of the caffeine removed (and no chemical overtones)!
Ingredients: organic Indian black tea
Serving Size: one level teaspoon per 8 oz cup of water
Aubrey Says: Our fullest-bodied decaffeinated tea!
Jeremy Says: A great alternative for the caffeine-conscious English Breakfast lover.
Posted by Adam on 7th Apr 2013
Makes great iced tea. If you want a decaf alternative to iced tea, this is it! I use a 12-cup coffee maker and use a 1/2 cup of this tea. I brew it twice (that is ,brew 24 cups with the same 1/2 cup of leaves), blend the two pots of tea and have some great tea once it is chilled!
Posted by Steve on 3rd Feb 2013
This is a rich and flavorful, but not overpowering tea. Goes down so smooth. The aroma is also wonderful - -will never use another store bought tea bag again. HIGHLY recommended.
Posted by Rebecca on 24th Dec 2012
I love English Breakfast tea . It has been my tea of choice for years. Last year I had to eliminate caffeine from my life. I tried lots of different teas but none of them tasted right. This tea is great. I have ordered it a couple of times now and plan to keep on ordering it. I will try some others as well next time I put in an order.
Posted by Deborah on 3rd Nov 2012
I had discovered an organic iced tea blend that I liked. However, because I'm hypoglycemic and drink A LOT of iced tea (I live in Florida), the caffeine made me jittery. I called the company for a recommendation, and their decaf English Breakfast was suggested. Problem was, the tea was "naturally" decaffeinated with some pretty questionable chemicals. Thus began my search for an English Breakfast tea that was decaffeinated using a truly non-toxic method. I was about to give up when I found the Arbor Teas website - and "Wa-lah!" here was a company that not only offered fine organic teas, but used the non-toxic carbon dioxide method for decaffeination. Thank you Arbor Teas :)
Posted by Unknown on 29th Sep 2012
I recently had to give up caffeine for health reasons. The only caffeine I had been drinking was my morning cup of golden Yunnan, steeped a little longer to get it nice and strong. I thought it would be easy to find a replacement, but I was surprised to find how few decaf loose-leaf black teas are available. I'm not into herbal or fruit teas, and I'm not a fan of green or white tea, so my options really were limited. I tried four or five other black teas before finding Arbor Teas. I ordered the English Breakfast Decaf, fully expecting yet another disappointing result. I was pleasantly surprised. It has a nice body and pleasant taste, and it lets me keep my morning loose-leaf tea ritual in place. Fingers crossed that Arbor someday is able to expand its offerings in this category! So glad I found this website.
Posted by Kimber on 7th Dec 2011
I was so happy to find this net site! The decaf English Breakfast tea has a really nice, smooth flavor, and I'm so happy that it is produced healthier as well. I have only had past experiences with English Breakfast teabags that were a little bitter tasting, but not this one. That's what I meant by SMOOTH. My husband and I both like it very much.
Posted by Diane on 27th Nov 2009
I was very sad when I had to give up all caffeine and my favorite teas as a result. This English Breakfast Tea is surprisingly full flavored for a decaf tea and stands up to milk and sugar quite well. Given a choice I'd still opt for a sturdy Irish or Scottish Breakfast tea with full caffeine; but since I can't I'm very happy to have found a very nice alternative. (Please note: the 5 stars reflect a comparison with other decaf teas not full caffeine teas. It's far superior to most decaf teas; but probably would rate a 4 against my favorite full caf teas.)
Posted by Sherry Laflamme on 13th Apr 2008
This is delightful to wake up with. Yes it is decaf but the decaffeinating process does no harm to the expressive flavor of this organic black tea. I had to give up caffeine. I found herbals so boring for morning time and some decaf teas too caffeinated This is truly a robust breakfast tea with a very low caffeine score. I do use a "pre-rinse" to remove the final amount of caffeine most of the time...still no loss of flavor. If you love English breakfast tea and don't want a lot of caffeine you will not be disappointed. I use the swiss gold filter for my loose tea. It is a must own item for gourmet tea drinkers.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one level teaspoon per 8 oz cup of water
Water temperature: use water that has been heated to a full rolling boil (212° F)
Steeping time: 3-5 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
Arbor Teas uses the Carbon Dioxide (CO2) method for all of its organic decaffeinated teas. We feel that this is the safest form of decaffeination, while retaining the greatest flavor and health benefits. According to “tea technologist” Nigel Melican, tea decaffeinated using the CO2 method retains 92 percent of its polyphenols (!) compared to tea decaffeinated using the ethyl acetate process which only retains 18 percent. (Reference: “Caffeine and Tea: Myth and Reality” by Nigel Melican. February 6, 2008, http://chadao.blogspot.com)
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
Anna, the 7th Duchess of Bedford, is credited with the origination of afternoon tea in the early 1800s. In Anna's day, lunch was served at noon, with dinner often put off until well into the evening. As the story goes, Anna decided that a light meal over tea in the late afternoon would be the perfect solution to her between-meal hunger pangs. Given Anna's social stature, the concept took off among the upper class, proving to be an excellent social venue. The term "high tea" is actually owed to England's working class, who transformed the afternoon tea into their primary evening meal, serving much heartier fare such as meats, cakes, bread and pies. "High" tea is a reference to the table the working class sat at while taking their tea - tall in comparison to the low, delicate tables at which the gentry took their lighter, more formal tea. Queen Victoria introduced the English to the Russian custom of adding lemon to their tea after visiting one of her daughters in Russia - before that, the English took only milk with their tea.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.