“Wow. Queen Catherine? I am sorry but you have been struck off my shopping list. This tea will do just fine as an alternative! It’s just the right amount of bold and malty, with a teeny pinch of...” Read full tasting note
“Bought this a few weeks ago when Tao Tea Leaf was having a sale. It is a fairly nice tea. It is probably not as strong as I expect a breakfast tea should be. It has a malty note and I would say a...” Read full tasting note
“Another one of my samples. I like to try breakfast blends, so I was interested in the Chinese one. It smells mostly malt, and a bit earthy. There is a malty earth flavour as well. The tea is on the...” Read full tasting note
This is a unique black tea grown from leaves that usually go on to become large leaf Pu’er teas. The leaves come from ancient Yunnan Da Ye trees. The origin of the leaves is what gives this tea its trademarked flavours. Its robust strength and powerful flavour makes it perfect for a coffee replacement in the morning. Chinese breakfast has a rich and strong flavour. The body is thick and heavy which lends itself perfectly to mixing with milk and sugar. The flavour is malty and earthy with a strong and full bodied aftertaste.
Region: Lincang, Yunnan Province, China.
Teaware: Glass or ceramic Gaiwan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.
*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can also been steeped 4 times.
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