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Discover a blend of black teas from Sumatra (Indonesia) and Assam (North East India). An extremely floral and fruity nose that immediately seduced us. The finish is on rose and yellow fruits. A very nice dark and invigorating infusion. We invite you to discover it with a cloud of milk and a touch of coconut flower sugar. Infusion time: 3 minutes to 3 minutes 45.Infusion temperature: 80°cDosage: 10g/litre
English Breakfast black tea is the equivalent of Irish Breakfast in England. This tea is a must and is one of the most famous among black tea lovers for breakfast.
As soon as you wake up, hop on a ferry and cross the English Channel to experience the typical flavours of England. Imagine spending a weekend in London enjoying a magnificent English breakfast with a wonderful English Breakfast black tea. A wind of softness and tonicity blows on your beginning of day with this black tea resulting from a mixture of tea of Assam produced in the North-East of India and tea of Sumatra cultivated in Indonesia.
For the record, Assam tea was discovered by the British. This wild tea Camelia sinensis assamica is a little marvel which makes the happiness of the English, but also the French amateurs of black tea.
If this black tea English Breakfast is, as its name indicates, the star of your breakfast, nothing prevents you from celebrating it at tea time.
This blend of black teas offers a floral and fruity nose with a finish of rose and yellow fruits. To the taste, we feel the sweetness of a black tea that still has character. To enhance it, I recommend adding a dash of milk and coconut blossom sugar.
English Breakfast tea is made of Assam tea and Sumatra tea. These are two black teas that, by definition, are oxidized. This impacts the way they are processed. Green tea, on the other hand, is not oxidized and does not undergo the same stages.
Whether it isSumatran or Assam black tea, the leaves of your English Breakfast are processed through 5 stages: - withering allows the tea leaf to reduce its water content by 50%. During this stage, the leaf begins its oxidation process which will make it an exceptional black tea; - rolling consists in rolling the leaves softened by the withering. Here the cells are broken to facilitate the oxidation process once again; -oxidation is the specific stage for black tea. The rolled leaves are placed on large plates in a room where ventilation, heat and humidity are controlled; - roasting stops the oxidation process by placing the tea leaves in dryers at 90° for about fifteen minutes; - sorting is the last stage. It allows the leaves to be sorted according to their grade: broken or whole.
There's no need to look far and wide for the ideal pairing of English Breakfast black tea with a meal. This tea takes you on a journey to England at breakfast time. Also, this black tea will be perfect with a plate of bacon and fried or scrambled eggs. You can add tomatoes, sausage and toast to this dish. Can't seem to eat anything salty for breakfast? Serve your English Breakfast with buttered toast and orange marmalade. So British!
English Breakfast tea is a drink as delicious as it is good for your body. It is a black tea that has many virtues: - it helps you lose weight as part of a balanced diet and a healthy lifestyle; - its antioxidant power helps fight against aging and cell degradation. It thus plays a role in the prevention of cancer; - it helps to reduce bad cholesterol and reduce the risk of cardiovascular disease; - it protects the immune system to better fight against disease; - it is stimulating and helps toincrease concentration.
Brewing temperature: 80° Brewing time: 3 to 3 minutes 45 Dosage: 10 g per litre of water Ideal moment for tasting: at breakfast of course, and why not at tea time?
Based on 4 customer reviews
published the 15/07/2021
following an order made on 26/06/2021
published the 04/07/2021
following an order made on 16/06/2021
Parfumé comme il faut, parfait pour le petit déjeuner !
published the 18/06/2021
following an order made on 09/06/2021
Très bon thé avec ma fille nous nous sommes régalées
published the 07/04/2021
following an order made on 27/03/2021