First marketed as "Breakfast Tea," it rapidly gained popularity in England, partly due to Queen Victoria's fondness for Scottish culture. As its appeal grew, London tea shops rebranded it as "English Breakfast Tea," claiming it as their own creation. This strategic rebranding helped establish its identity and expand its reach.
English Breakfast Tea traditionally comprises a blend of fine black teas from India and China, often featuring Keemun tea. Keemun, a distinguished black Chinese tea, is known for its fruity taste and a hint of pine. Often called the ‘Burgundy of teas,’ Keemun offers a rich, concentrated flavor and a toasty aroma, making it a key component of the blend.
Today, the blend has evolved to include Assam, Ceylon, and African teas, selected to provide the desired strength, flavor, and color. The robust and versatile nature of English Breakfast Tea allows it to be enjoyed with milk or lemon and makes it ideal for brewing iced tea.
The enduring popularity of English Breakfast Tea can be attributed to its rich history, royal endorsement, and the perfect blend of teas that cater to diverse palates, solidifying its status as a timeless classic in the tea world.
Legacy in a Cup: The Story of English Breakfast Tea
