There’s nothing better than waking up to a genuinely fabulous cup of English Breakfast tea. Which is why we took great care in choosing our signature blend. We were looking for the perfect balance. Something with body and a satisfyingly full flavour, without being overpowering. The winner? A flowery pekoe from Sri Lanka. You’ll find yourself drinking it all day long. (MK Kosher)
- David’s Tea
Sri Lankan black tea
1.25 tsp @ 96°C for 4 minutes
This aromatic English Breakfast has strong floral scents and a faint vanilla sweetness breaking through the rich, earthy pekoe aromas. The aroma is energizing and gorgeous, just as inviting as a freshly brewed pot of coffee. (I rarely drink coffee but there is something so perfect about the smell of a fresh pot of really good coffee that always makes me feel cozy somehow. This is just as good.)
A solid black tea, English Breakfast is dominated by a rich, earthy flavour that is a tad bitter with just a touch of floral. Not a huge fan of straight black tea, I initially tried this blend as it was and then added some milk and sugar – just a bit – to see if that would improve my opinion of it. It’s odd to think that I love bitter beer but bitter tea is… not my thing. (Nor coffee, I load that stuff up with sugar, part of the reason I don’t drink it much.)
The teaspoon of sugar I added nicely negated the bitterness and brought out the warm vanilla and aromatic floral notes. Unfortunately the milk somewhat subdued the wonderful rich earthy notes. In future I think I will try this one with rice milk instead, or skip the milk altogether.
Overall this tea is not really to my taste (although the aroma is, as stated, fantastic). I tend to prefer flavoured black teas or rooibos blends day-to-day but this is a great example of the style for those who love a good morning wake-me-up tea.