English Breakfast Tea

Was it Drysdale or Richard Davies?   Either one might have contributed to the invention of English Breakfast Tea.  It is said that Drysdale, a tea master in Edinburgh, Scotland, marketed his blend of robust tea as "Breakfast Tea", which became popular in England in the late 19th century.   Richard Davies, an apothecary from England, set up Canton Tea Co. in New York in 1848 and conceived a blend called English Breakfast tea, including Chinese black, tippy green and oolong.  Mr. Davies exported his tea to England.

English Breakfast Tea is essentially a black tea blended from teas grown in various countries or regions.   It is strong and goes well with milk to accompany a hearty breakfast.   The traditional blends usually contain Assam, Ceylon, Kenya or Keemun.   In recent years, almost every large tea merchant has its signature English Breakfast blend.  Furthermore, some interesting blends take on different personas, such as Irish, Scottish, French and New York Breakfast teas.

Each of the following three English Breakfasts has its own tea combination to achieve its 'briskness':

• Selridges is Assam, Ceylon (Sri Lanka) and Darjeeling.  It is lighter.
• Twinings is Assam and Kenya.  It is more malty.  
• Partridges is Kenya.  It has a cocoa note. 

English Breakfast

Type:  Black     Producing Country: England (blender)     Preparation:  95°C 3 Min

Dry Leaf:  Selfridges leaves are larger and floral.  Twinings are quite malty.  Partridges leaves are very fine and seem to be subdued.
Wet Leaf:  Selfridges wet leaves smell like wicker.  Twinings leaves are malty and Partridges leaves are again subdued.
Liquor:      Selfridges tea is sweet with a hint of malt.  Twinings tea is malty with some astringency and its color is brown with a reddish tint.   Partridges tea has a slight cocoa flavor.   Adding milk, all three teas are equally enjoyable.

Tee Score: 3 out of 5