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English Breakfast Black Tea, Box of 20 foil wrap tea bags: K
By
the 1700s tea at breakfast was part of
the English lifestyle, having replaced
the customary practice of drinking ale
with breakfast! The prototype for
English Breakfast was developed over a
hundred years ago by the Scottish Tea
Master Drysdale, in EdInburgh. It was
marketed simply as ''''Breakfast
Tea''''. It became popular in England
due to the craze Queen Victoria created
for all things Scottish (the summer home
of Victoria and Albert was the Highland
castle at Balmoral). Tea shops in
London, however, changed the name and
sold it as ''''English Breakfast
Tea''''. English Breakfast has become a
favorite of tea drinkers worldwide and
is the tea most often enjoyed during
English High Tea. It is a blend of fine
black teas, often including some Keemun
tea. Many tea authorities suggest that
the Keemun tea blended with milk creates
a bouquet that reminds people of
''''toast hot from the oven'''' and may
be the original source for the name.
Stash English Breakfast combines top
quality black teas from premier tea
gardens. We blend bright Ceylon tea from
Sri Lanka, malty Assam and smooth
Nilgiri teas from India and full bodied
Keemun from China. The result is a very
distinctive, strong, rich tea. It may be
enjoyed with milk or lemon (but not in
combination, the lemon would curdle the
milk). It also makes an exceptional iced
tea. This stimulating tea is the perfect
morning wake-up drink.
English Breakfast Traditional Blend Tea 1 lb: K
This
is Frontier's nitrogen-flushed double
wall silverfoil pack. Some Frontier
packs are double wall wax-lined paper.
English Breakfast combines top quality
black teas from premier tea gardens. It
blends bright Ceylon tea from Sri Lanka,
malty Assam and smooth Nilgiri teas from
India and full bodied Keemun from China.
The result is a very distinctive,
strong, rich tea. It may be enjoyed with
milk or lemon (but not in combination,
the lemon would curdle the milk). It
also makes an exceptional iced tea. This
stimulating tea is the perfect morning
wake-up drink. The major Black Tea
types, from the traditional black tea
evergeen (Camellia sinensis), classified
according to processing method, include:
fermented, or black, tea, producing an
amber-coloured, full-flavoured beverage
without bitterness; semi-fermented, or
oolong, producing a slightly bitter,
light brownish-green liquid; and
unfermented, or green, tea, resulting in
a mild, slightly bitter, pale
greenish-yellow beverage. Tea contains
only four calories per cup when consumed
without added ingredients but is a
source of several B-complex vitamins,
including B2 and nicotinic acid.
Caffeine is responsible for tea's
stimulating effect. Flavour is produced
by volatile oils, and astringency and
colour by tannin. Teas are classified
according to region of origin, as in
China, Ceylon, Japanese, Indonesian, and
African tea, or by smaller district, as
in Darjeeling, Assam, and Nilgris from
India, Uva and Dimbula from Sri Lanka,
Keemun from Chi-men in China's Anhwei
Province, and Enshu from Japan. Teas are
also classified by the size of the
processed leaf. Traditional operations
result in larger leafy grades and
smaller broken grades. The leafy grades
are flowery pekoe (FP), orange pekoe
(OP), pekoe (P), pekoe souchong (PS),
and souchong (S). BOP=Broken Orange
pekoe; FOP=Flowery Orange Pekoe;
TGFOP-Tippy Golden Flowery Orange Pekoe;
FTGFOP=Finest Tippy Golden Flowery
Orange Pekoe
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