English Breakfast

Tea type
Black Tea
Ingredients
Not available
Flavors
Malt, Raisins, Floral, Honey
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Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by partea
Average preparation
205 °F / 96 °C 4 min, 15 sec 13 oz / 382 ml

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From Our Community

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9 Want it Want it

93 Own it Own it

  • +78

53 Tasting Notes View all

  • “Now, I’ve managed to go my whole life without ever having a tea classed as an English Breakfast, so I’ve got nothing for comparison. So far, in my experience with plain blacks I prefer Chinese ones...” Read full tasting note
    70
  • “Today I finished the 50g bag of this I’ve had for a while. I enjoyed the last little bit, but I don’t think I am going to re-order for the time being. I still have a good 2oz+ of Harney’s English...” Read full tasting note
    83
  • “This is a hearty, strong, bold tea blend – a great AM wakeup cup. I have a hard time judging black teas because they often taste similar to me – plain, or unflavored. So this is good, definitely...” Read full tasting note
    72
  • “This started off ok hot. Just ok. but then as it cooled, I got notes of yunnan(I really don’t like yunnan) so I figure the girl gave me the organic and not regular EB Well… I won’t be doing that...” Read full tasting note
    80

From DAVIDsTEA

The classic of classics

There’s nothing better than waking up to a genuinely fabulous cup of English Breakfast tea. Which is why we took great care in choosing our signature blend. We were looking for the perfect balance. Something with body and a satisfyingly full flavour, without being overpowering. The winner? A flowery pekoe from Sri Lanka. You’ll find yourself drinking it all day long. (MK Kosher)

Ingredients: Black tea from the Nuwara Eliya, Dimbula and Uva districts (Sri Lanka), black tea from Kenya blended with Assam teas from India.

About DAVIDsTEA View company

DavidsTea is a Canadian specialty tea and tea accessory retailer based in Montreal, Quebec. It is the largest Canadian-based specialty tea boutique in the country, with its first store having opened in 2008.

53 Tasting Notes

61
681 tasting notes

Considering how small the leaf is, I was expecting this to have more astringency. Actually, it’s pretty smooth and malty. I’m pleasantly surprised. I added just a splash of milk so that it went better with my very sophisticated adult breakfast of Lucky Charms, even though it was completely drinkable without. It doesn’t scream ‘English Breakfast’ at me immediately. It’s not as brisk as I’d expect, and there’s a floral note which I wouldn’t associate with an EB either. It is however very tasty as a breakfast tea. Smooth, malty, a touch of citrus and some lingering floral notes. It’s not overly complex, which actually suits my needs well for a breakfast tea, but it’s not too simple either. It takes milk well, but is good without, and I imagine it would work equally well with lemon or sweetener added if that’s your preference. Though it’s not a stand-out, it’s a very decent blend and a good first cup of the day.

Preparation
Boiling 4 min, 0 sec 1 tsp 10 OZ / 295 ML
tea-sipper

Oh but English Breakfast sounds a perfect pairing with Lucky Charms. haha

Nattie

Lol. It was a very cultured pairing. ;)

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5
32 tasting notes

Too much like straight black tea for my liking.

Disclaimer: I’m far from a tea connaisseur/enthusiast. My notes are not meant to be a review for the tea community, but rather for myself so I know what to buy or not buy again (I wish there was a way to keep notes private).

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15575 tasting notes

#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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123 tasting notes

I was really looking forward to a good cup of English Breakfast. I LOVE Ceylon Tea. In fact, I had already had a few good cups earlier in the day. Unfortunately, I didn’t find anything that good about this one.

The dry leaf didn’t have any interesting aromas. Broken Orange Pekoe, I suppose. You can see tea stem and leaf in the finished product. It’s uniform.

Cup brewed up to a darker red colour. No interesting brewed aromas. I noticed a little bit of dryness on the tongue.

I even brewed the second brewings both together to try to increase the strength of the brew. Still nothing amazing. Sheesh.

The thing that galls me about it is that Ceylon teas are not expensive, so they should be able to provide a flavourful cup. Blending should make that easier too.

.

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78
31 tasting notes

Classic English tea. Its nice, but like a lot of DavidsTeas, theres better stuff out there for the price.

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71
35 tasting notes

This one tastes very similar to the New English Tea Company version of English Breakfast. I always drink it with milk and sugar. To be honest, I can’t really tell a difference in flavour much. It might taste a bit fresher? Bolder?
All I know is, the tea leaf pieces are bigger and more recognizable as tea leaves than the New English Tea Co. which are little brown bits by the look of it. So I like that.

Preparation
200 °F / 93 °C 3 min, 45 sec 1 tsp 12 OZ / 350 ML

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80
5 tasting notes

Dry this tea smells kind of smokey and floral to me…

After steeping it for about 5 min at 96 degrees it looks like a redder version of orange pekoe, add a spoon of brown sugar and a dash of milk and you have yourself a light, creamy brown cup of tea that smells rather plain. However, the smell undersells the taste. For something that smells so plain and looks like just any plain old black tea it is actually quite delicious. Unfortunately, I can’t compare it to other English Breakfast teas because this is the first time in my 22 years on this beautiful earth that an English Breakfast tea has made its way onto my taste buds. What I can tell you is that for a plain black tea, it is delicious. It has a bolder tea flavor (which I quite like) with a hint of something floral to it and it tastes like there’s a dab of honey to it – even tho the only sweetener I added was brown sugar). It also has a bit of kick to it (caffeine wise, that is), a good “wake me up” tea.

Flavors: Floral, Honey

Preparation
205 °F / 96 °C 5 min, 0 sec 2 tsp 16 OZ / 473 ML

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76
162 tasting notes

Day 7 of the 24 Days of Tea calendar.

As far as tea goes, I’m not a HUGE fan of plain black teas. It doesn’t matter what kind of straight black tea, I wouldn’t go out of my way to buy it and drink it. That being said, it’s not that I dislike plain blacks…I just prefer other teas more. So when I saw there was a “boring straight black tea” in the calendar, I was disappointed. BUT…I’ll drink it.

I must admit, I was pleasantly surprised. I made sure not to over-steep, because one of the things that makes me actually dislike straight black teas is the astringency they can have. 4 minutes tops, then out of the water it comes. I think this one might have been 3 minutes. Not a bit of astringency, and a pleasant after-taste. After the first few sips I added some maple agave (what can I say? I’m a sucker for flavour), and it was GOOD. I will definitely use the rest of the tin this way!

Verdict: may or may not purchase a small bag. It would be a good way to use up the rest of my maple agave!

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50
34 tasting notes

This is a simple black tea, perfect for Sunday morning. I usually don’t add anything to my teas, but this one needs a bit of sweetening, so a little honey makes it nice. Can’t be brewed too long before it goes bitter as well.

Preparation
4 min, 0 sec 1 tsp 16 OZ / 473 ML

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78
836 tasting notes

Savoury sweetness. Little astringency.

Preparation
205 °F / 96 °C 3 min, 0 sec 3 tsp 13 OZ / 375 ML

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