English Breakfast Tea

Description Grade Brewing Caffeine Great Britain is forever steeped in tea history.  Consider the events of the Boston Tea Party and the American Revolution, the Opium Wars, the clipper ship races from Fuzchou, China to Portsmouth UK, the Earl of Grey, and of course the English breakfast tradition. This is a blend of high mountain grown Ceylon tea from the regions of Nuwara Eliya, Dumbala, and Uva. English Breakfast tea is full bodied without being overpowering. Origin:  Sri Lanka, Kenya & India Grade:  FP (Flowery Pekoe) Altitude: 4000 - 8500 feet above sea level Manufacture Type:  Orthodox (Traditional Leafy) Characteristics: A perfect breakfast tea with good body and full tea flavor notes. Coppery bright–especially enticing with milk. Hot Tea Brewing Recommendations: AMOUNT TO USE: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea. BREWING RECOMMENDATIONS: Steep 3-7 minutes. Add milk and sugar to taste. Iced Tea Preparation Recommendations: AMOUNT TO USE: To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea. BREWING RECOMMENDATIONS: Steep 5 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher straining the tea. Add ice, top-up with cold water, garnish and sweeten to taste. Caffeine Level ~ MEDIUM