Organic Breakfast Tea Eco Pyramid Teabags

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Astringent, Citrus, Malt, Tannic, Wood, Bitter, Earth
Sold in
Sachet
Caffeine
Medium
Certification
Organic
Edit tea info Last updated by Mastress Alita
Average preparation
Boiling 3 min, 30 sec 11 oz / 325 ml

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3 Tasting Notes View all

  • “June Wedding! Something old, and it certainly is… it’s at least the oldest thing in my cupboard where I actually know the date, coming from an Art of Tea order back in 2016, as a free sampler. I’m...” Read full tasting note
    58
  • “I like my black tea medium light and so I followed the 3-minute steep time. The tea was really strong and bitter. The aroma was earthy and woody. The aftertaste was bitter as well so I did not...” Read full tasting note
    33
  • “I have recently been trying to add milk to some black teas to expirement how I like it. This tea was a pretty good breakfat tea. It smelled kind sweet maybe it is the cocoa or honey. I didn’t...” Read full tasting note
    69

From Art of Tea

Robust with flavor, our traditional blend of organic black tea is perfect for starting the day. It brews smooth and malty, with notes of cocoa, honey and a clean finish.

Tasting Notes: Sweet, Malty, Woodsy

Ingredients: Organic Sri Lankan Black Tea

Preparation Tips:

Water Temperature: 206 F degrees
Steep Time: 3-5 minutes
Suggested Serving Size: 1 sachet/8oz

About Art of Tea View company

Art of Tea is a tea importer and wholesaler based in Los Angeles, California. We hand blend and custom craft the world’s finest organic teas and botanicals. Our teas are carefully selected directly from growers, each one offering a unique story.

3 Tasting Notes

58
668 tasting notes

June Wedding! Something old, and it certainly is… it’s at least the oldest thing in my cupboard where I actually know the date, coming from an Art of Tea order back in 2016, as a free sampler. I’m not a big fan of breakfast blacks, so I kind of stuck it back in a drawer and forgot about it. Figured it was time to finally finish it off.

It’s a fairly standard breakfast tea, brewing up rather dark and strong and malty. I get a very malty, woody flavor, with a very slight citrus taste on the finish, not surprising since this is using a Ceylon black tea base. I’d say this tea is somewhat tannic and leaves a bit of astringency on the tongue after the sip, which is why breakfast teas like this aren’t my favorite; I’ll probably see if I have any milk left in the breakroom here at work where I’m sipping on this to tame that a bit. If not, it’s at least not so unpleasant I won’t be able to finish the cup.

Nothing particularly unpleasant, but not something that particularly interests me either.

Flavors: Astringent, Citrus, Malt, Tannic, Wood

Preparation
Boiling 4 min, 0 sec 1 tsp 14 OZ / 414 ML

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33
3 tasting notes

I like my black tea medium light and so I followed the 3-minute steep time.

The tea was really strong and bitter. The aroma was earthy and woody. The aftertaste was bitter as well so I did not particularly like this tea blend.

I had kept some dried apricots on the side and they did come to the rescue. Tasting the tea after taking a bite of the apricot took the pedal off the bitterness. So a combination of dried apricots with this black tea worked for me.

Flavors: Bitter, Earth, Wood

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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69
392 tasting notes

I have recently been trying to add milk to some black teas to expirement how I like it. This tea was a pretty good breakfat tea. It smelled kind sweet maybe it is the cocoa or honey. I didn’t really get the sweetness in the taste. I think it would have been a little bitter without the milk nut I definitely enjoyed it.

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