#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

Jillian

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

Roswell Strange

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.

Jillian

cool, I didn’t know that!

eastkyteaguy

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.

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Jillian

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

Roswell Strange

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.

Jillian

cool, I didn’t know that!

eastkyteaguy

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.

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket

I also have two real life pets:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler, and a fancy rat named Wasabi.

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

SK, Canada

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