#ProjectTeaWall
Obviously, obviously, obviously I’ve had English Breakfast before. It was just a matter of having this English Breakfast. I chose to drink it with milk/honey because that’s how so many people drink it and I wanted to get a good feel for how this one would taste the way more of our customers seem to prepare it.
I mean, not a lot to say. It was English Breakfast!? Strong, brisk, bold and takes milk and sweetener really well. Personally, I still prefer Irish Breakfast but this is a solid choice too. Now I only have one more “Breakfast” blend to check off for project tea wall; “David’s Breakfast” – the DT specialty one. I guess I’ll soon see how that one stacks up…
Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts regarding the teas, and not the company’s.
Flavors: Malt, Raisins
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I read somewhere that English Breakfast teas are supposed to taste a bit like toast. I’m not sure how true that is or if there really is all that much difference between English/Irish/Scottish/French/Canadian Breakfast Teas
I’ve never heard the toast thing, but that’s interesting.
I’ll admit to not being as familiar with Scottish/French/Canadian breakfast blends, but I know that I can tell English/Irish apart on taste alone. Irish is far, far more malty tasting IMO which is why I like it. English tends to taste a lot more raisin-y to me, probably because traditionally it’s blended largely with Kenyan black tea which I find has a really distinct raisin/brisk lemon quality. Irish Breakfast, on the other hand, is much more weighted towards Assam teas which is where the maltyness/sweetness comes from.
cool, I didn’t know that!
I don’t know if this is true, but I recall reading somewhere that there were originally many differences between the breakfast teas. I have heard that Irish blends were originally Assam blends. I know that many contemporary Irish blends derive their maltiness from Assam. English breakfast teas were supposedly Keemun blends, though they began to incorporate teas from India, Sri Lanka, and eventually Africa as access to Chinese teas became more limited.
I read somewhere that English Breakfast teas are supposed to taste a bit like toast. I’m not sure how true that is or if there really is all that much difference between English/Irish/Scottish/French/Canadian Breakfast Teas
I’ve never heard the toast thing, but that’s interesting.
I’ll admit to not being as familiar with Scottish/French/Canadian breakfast blends, but I know that I can tell English/Irish apart on taste alone. Irish is far, far more malty tasting IMO which is why I like it. English tends to taste a lot more raisin-y to me, probably because traditionally it’s blended largely with Kenyan black tea which I find has a really distinct raisin/brisk lemon quality. Irish Breakfast, on the other hand, is much more weighted towards Assam teas which is where the maltyness/sweetness comes from.
cool, I didn’t know that!
I don’t know if this is true, but I recall reading somewhere that there were originally many differences between the breakfast teas. I have heard that Irish blends were originally Assam blends. I know that many contemporary Irish blends derive their maltiness from Assam. English breakfast teas were supposedly Keemun blends, though they began to incorporate teas from India, Sri Lanka, and eventually Africa as access to Chinese teas became more limited.