This Fair Trade certified organic tea blend makes the perfect breakfast tea, with a nice medium-body and a full organic black tea flavor that is not overpowering. Particularly enticing with milk, this English Breakfast consists of a blend of high and low grown organic Indian tea, giving it a cup that is brisk and slightly coppery with a somewhat lemony quality.
Ingredients: organic Indian black tea
Serving Size: one level teaspoon per 8 oz cup of water
Aubrey Says: This blend stands up to my memories of falling in love with English Breakfast tea while travelling through the UK as a teenager.
Jeremy Says: A staple of my morning beverage choices.
Posted by Sonja Lund on 2nd Aug 2014
I've had many English Breakfast teas over the years, and while several have been lovely, this one leaves (heh) them all behind. The leaf quality itself is impeccable, and every cup I've brewed has been delicious. When I take the time in the morning to brew some of this tea, it makes that morning that much more relaxing, and I feel better about the day to come. Another thing I appreciate about this tea is that its flavor is strong without being too bitter. I am much more partial to strong, even tannic drinks (red wine over white, for instance), and this tea meets my standards in that area.
Posted by Unknown on 2nd Aug 2014
I've had many English breakfast teas, and I work at a coffee and tea shop that has their own brand, but Arbor Teas has the best I've ever tasted. Every morning I drink it is a morning spent relaxed and happy. Because of this tea, I recommend Arbor Teas to anyone looking for a quality cup.
Posted by Laura on 18th May 2013
I love Arbor's English Breakfast tea cause the leaves are not broken down to into small bits but the whole leave & are perfect. As I brew this tea, I have noticed it has not become bitter tea, but easy to love. I have had occasion where the past brand I used to buy if you added a bit too many leaves it became bitter; not with Arbor tea it just gets a bit more carmel color. You will love this tea too.
Posted by Lauren on 7th Apr 2013
This is a good, basic morning tea. The flavor is good, but I wish it was a bit bolder. I prefer the Irish breakfast tea in the morning.
Posted by Unknown on 16th Dec 2012
I thought this was great for an English breakfast tea but I wanted more complexity. Thats just my nature but for a person looking for a straight forward cup of tea that's of great quality this is it.
Posted by Joseph Paulson on 19th Jul 2012
The dry leaf is dark brown and longer than many English Breakfasts out there. Particularly those with a CTC in the blend. The dry tea smells of fruit leather and the brewed tea carries this quality forward. The aroma is fruity, jammy. The liquor pleasantly dark. The tea is bold, enough. Bracing, enough. Never overly tannic or atringent. And it does stand up well to heavier, more flavorful breakfast foods. In short, a satisfying breakfast tea even if it does leave you wishing there was something more to it.
Posted by Libby on 10th Dec 2011
I love AT's English Breakfast. It's the most flavorful EB out there. Makes all the others wimpy.
Posted by Unknown on 21st Apr 2009
I can't start my day without this tea. It's the best English Breakfast I have ever had.
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!
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.