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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