Breakfast Tea Blends

Posted by Amy R at

Lizzy's Breakfast SupremeA common questions in the shop is: do we have a traditional English Breakfast tea? As with most tea subjects, the answer is not a simple "yes" or "no." Here's what we learned while researching the interesting history of breakfast tea blends.
In the 1700s all black tea in Britain was imported from China. Tea was expensive and only the upper class could afford it. Over time, the price came down and people switched from ale to tea with their breakfast. Breakfast teas were simple black teas for middle-class consumers to begin their day. Originally these breakfast teas consisted of Chinese black teas such as Keemun and Yunnan.

In the mid nineteenth century, Britain began to import tea from India, and tea merchants worked on converting British consumers over to the new Indian teas, for example Assam and Ceylon. Tea companies such as Twinings created blends of Chinese and Indian black teas. Over time British tea drinkers made this switch and started preferring the brisker flavor of Indian tea over the milder Chinese tea.

Our house breakfast blend is Lizzy's Breakfast Supreme, three types of black tea plus a touch of oolong. It's currently our best-selling loose leaf tea. In addition, we carry an English Breakfast tea which is a blend of two organic Indian teas (an Assam from northern India and a Nilgiri from southern India). For those who like a brisk black tea, the Irish Breakfast is a great option.

If you're looking for a decaffeinated black tea for the late afternoon or evening, check out the Assam Decaf (aka Decaf Irish Breakfast) and English Breakfast Decaf.

We recommend trying the various blends straight as well as with milk and sweetener to see which you like better.

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