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“Tasting note #1300! I actually had this last week and forgot to log it. This is master blend no. 2235, but I don’t see this specific blend listed here on steepster. Anyway, I had this straight,...” Read full tasting note
One of the world’s favourite morning teas, English Breakfast blends the briskness of Indian and Ceylon teas with the maltiness of a China black tea.
Dawn. A subtle bird’s chorus gathers. Fresh garden scents mingle with fading dreams. The kettle boils and I anticipate the rich aroma of my first cup of tea. I open my eyes to a day full of promise.
When tea replaced ale as the favoured beverage at the breakfast table, it was an unblended China Keemun that was drunk. Blended true to the origin of “English Breakfast,” our English Breakfast is comprised of Keemun with just a hint of Ceylon to sweeten.
Each of our oversize teabags is strong enough to brew two cups of tea.
Thousands of hours of innovation and our Master Blenders’ time have gone into making the most basic of all teas into this artisan blended English Breakfast. Contrary to other tea companies’ products, this is not a hodgepodge of leftover low-quality tea. Instead, we seek to blend a connoisseur experience – made with great passion in small batches. The result is an intensely flavoured black tea that is full-bodied, complex, and elegant.
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Tasting note #1300!
I actually had this last week and forgot to log it. This is master blend no. 2235, but I don’t see this specific blend listed here on steepster. Anyway, I had this straight, but will only be drinking it with milk and sugar on the future. I found it steeped strong an fast, but I found it quite bitter and did not enjoy it. I honestly prefer Red Rose or a higher quality black if I’m going to drink it straight. I thought this might be high quality due to the nice packaging/sachet, but I equate bitter with low quality broken leaf tea.
Notes of almond skins (the dark brown thin skins in almond nuts), tannin, bitter, classic potent breakfast blend flavour. Flavours of fresh cut maple wood, but I wouldn’t call it maple syrup or wood flavour exactly.
Also, it will get overly tannic if you let it steep too long (not than two minutes), so just be cautious. I’m not one for strong black teas aren’t usually my thing unless they are malty/thick (with no bitterness).
Flavors: Almond, Bitter, Maple, Tannic, Tannin, Wood
Congrats!!
Congrats, Arby!
Happy 1300, Arby!
Thank you! :D