Rare English Breakfast

2 reviews
£9.99
(25p per cup)
-1070 in stock

Blended in the style of the original 19th century English Breakfast from only the finest leaf. A combination of some of our most sublime single estate black teas to create something even greater than the sum of its parts.

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Customer Reviews
5.0 Based on 2 Reviews
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CC
17 December 2020
Chloe C.
United Kingdom United Kingdom
Rare English Breakfast

A robust depth of flavour that brings to mind smoke and chocolate, mystery and comfort. Perfect for snuggling up with whilst watching the rain on the window. This tea gives me get up and go when I need it and provides reassurance when I'm feeling overwhelmed. I look forward to tasting the tea before I make it and I think about it long after I've finished it. A game changer in my tea journey, impossible to view teabags in the same light after the pleasure of this tea. I make the first two infusions with 90/95 degree water and a touch of milk then infuse the leaves a few more times with 85/80 degree water without milk. Like the other Rare Tea Company's teas that I've had, there is something new revealed in each cup. Enjoy!

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MH
19 March 2018
Mark H.
This has to be tea at its finest.

This has to be tea at its finest.

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Rare English Breakfast
Rare English Breakfast
Rare English Breakfast
Rare English Breakfast

Tasting Notes

It has a unique depth of flavour that combines the power of a Breakfast Tea with an elegant complexity. A rich and aromatic honey nose with a deep malty finish.

Quantity

Use 2.5g of tea per 150ml of water.

Temperature

For the optimum infusion use 80°C (185°F) water.  If drinking with milk, raise to 90°C (194°F).

Time

Infuse for 1 - 2 minutes, tasting regularly.

Infusions

You can infuse this tea at least twice.  With each careful infusion, different subtleties of flavour are revealed.  

Cost Per Cup

25p per cup based on 2.5g of tea per 150ml of water and 2 infusions.

Origin & Craft

The term English Breakfast was invented in New York City in around 1901 to describe what English people drank for breakfast; a blend of black teas. Never before had tea been blended - this is what the British brought to tea. Up until this point teas had been sold and drunk much like single malt whisky. Keemun came from Qimen, Anhui, China. Darjeeling from the slopes of the Indian Himalayas. It was a profound breakthrough in the evolution of teas to begin to blend teas from such diverse terroirs.

The result was so fantastic it sealed the fate for many of us - we are hooked and enslaved to this most wonderous of drinks.

The point was never make something cheap and bland - like modern, industrial, dusty blends hiding in tea-bags - but to make something GREATER than the sum of its parts. This beautiful blend combines the finest Chinese black teas with the best from around the globe.

(There is no Assam in this blend, which would have been traditional, because we have always struggled to find a farm crafting orthodox (hand-crafted), organically grown tea of amazing quality, that also supports the people who live and work on the land in a way that makes us proud to be associated with them. But we have always found Malawi tea can substitute superbly - far better indeed.)

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