Breakfast time! And what better way for a non-morning person, I know it’s 8:44am, to attempt to greet the day than to have some Early Bird tea. This blend was created because we found a lot of breakfast teas contained tea that was low quality. This gave the drinker the illusion of a strong brew because of the level of turbidity within the liquor. Turbidity is just the measure of how cloudy a liquid is. In tea this is caused by dust and other suspended contaminants. Good black tea should never be turbid! The other issue I had was the generic taste these teas had, so we wanted to try to create something a little different, but still recognizable as a breakfast tea.
This tea is a blend of a whole bunch of different teas, in varying ratios. A lot of testing went into getting this right. In this tea we have keemun, lapsang, FBOP1 ceylon, a second flush darjeeling and an assam. Whilst most breakfast teas I’ve drunk have been ceylon/assam blends, ours is mostly keemun and darjeeling with half that again of assam and ceylon. There is a little tiny bit of lapsang there just to give the tea some balls.
The brewed tea is a nice clear, red liquid. There is a slight smoky scent. There are some hints of the floral darjeeling and berries. The taste is robust. There is a good mix of the pine from the lapsang and maltiness from the keemun blended with the summer berry taste from the assam. The ceylon gives this tea an astringent characteristic, which should, in my opinion, be present in all breakfast teas. There is also a slight bitterness.
I like this tea a lot. It’s my go-to breakfast tea now, unless I’m in the mood for something lighter.
Flavors: Astringent, Baked Bread, Berry, Cocoa, Floral, Malt, Smoke