English Breakfast Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Tea, Burnt, Cocoa, Grain, Malt, Rose, Stonefruit, Wood, Chestnut, Floral, Fruity, Smooth, Soap
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by What-Cha
Average preparation
205 °F / 96 °C 3 min, 45 sec 10 oz / 301 ml

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5 Tasting Notes View all

  • “This blend is the first tea I’ve drunk with milk since discovering real tea. I was looking for something to stand in place of the typical English cut-tear-crush teabag tea I would sometimes drink....” Read full tasting note
    85
  • “I finished a sample pouch of this tonight. Yes, tonight. Night. In fact, I never even drank this with breakfast. I did stop by the bougie bakery on my way home from the grocery earlier for a...” Read full tasting note
    85
  • “This is a really nice breakfast blend. It’s malty and rich, with a little sweetness. Not a lot of the higher-end EBs tempt me away from my usual bagged standards, but this one just might.” Read full tasting note
    86
  • “I am really glad that I took a “gamble” and ordered a few of the blends that What- Cha offers. When I sniffed What-Cha’s English Breakfast blend in the bag, my eyes got big (like cartoon eyes, I’m...” Read full tasting note
    85

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5 Tasting Notes

85
34 tasting notes

This blend is the first tea I’ve drunk with milk since discovering real tea. I was looking for something to stand in place of the typical English cut-tear-crush teabag tea I would sometimes drink. This blend is just the job.

Flavors: Tea

Preparation
205 °F / 96 °C 3 min, 30 sec 2 tsp 7 OZ / 200 ML

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85
1218 tasting notes

I finished a sample pouch of this tonight. Yes, tonight. Night. In fact, I never even drank this with breakfast. I did stop by the bougie bakery on my way home from the grocery earlier for a banana bread accompaniment. I don’t know anything about English Breakfast tea beyond teabags drank too long ago to remember the flavor. Forgive me, my English sistren and brethren.

Gone grandpa. 2tsp/Seattle rainy day mug/water off-boiling/nocreamnosugar

This is a mix of Yunnan, Vietnam and Kenya black teas. Sample pouch has spots of golden down from the Yunnan black. Dry leaf smells delicious, like a woody hot cocoa. The brew, from what I can tell is pretty dark and also smells like woody hot cocoa. Tastes about the same, smooth and sweet with a little bit of malt, leather, rose and spice. Mouthfeel is full and very round, slick with cream. I bet some unsweetened almond milk in this would taste divine. Dairy milk or cream might make it too slick. Never sugar for me, but I bet it would be good. Gets a little astringent at the back of the mouth if left to sit but I like it. Spent leaf is bulky, so I recommend against using any kind of teaball doohickie. Got 5-6 top-offs with a definite caffeine kick. Should’ve eaten more food as I ended up getting shaky. I can see it being great for getting moving in cold weather.

I have no comparison to other English Breakfast blacks but this is really good. Thanks a lot for the sample.

Preparation
205 °F / 96 °C 2 tsp 10 OZ / 295 ML

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86
333 tasting notes

This is a really nice breakfast blend. It’s malty and rich, with a little sweetness. Not a lot of the higher-end EBs tempt me away from my usual bagged standards, but this one just might.

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85
184 tasting notes

I am really glad that I took a “gamble” and ordered a few of the blends that What- Cha offers. When I sniffed What-Cha’s English Breakfast blend in the bag, my eyes got big (like cartoon eyes, I’m sure!) Cocoa!!! Stonefruit!! Malt!! Rah! Rah! Rah! The leaves were large, dark and twisty, a wonderful sign of things to come, I hoped….. and I was right! The blend of Kenyan Orthodox, Assam, Nepal and 2 types of Ceylon creates a dark amber liquor that smells of toasted grains and biscuits, malt, and a “lurking” of cocoa. I over-leafed this tea on purpose, and the cup I poured for myself was STRONG and GOOD. Milk and honey added that comfort feeling that I love so much in UK blends. The Nepal tea brings a woodsy rose note to this tea that is unexpected, and I LOVE that in a tea! This is a nicely rounded cup with some expected (malt, toasty grains, light astringency) and unexpected (woodsy, rose) notes that English blend-lovers should try. The smaller boutique tea purveyors like What-Cha that produce blended teas are helping me understand more about what goes into blends and how creative they can be when done on a small scale. Well done and recommended.

Flavors: Burnt, Cocoa, Grain, Malt, Rose, Stonefruit, Wood

Preparation
Boiling 4 min, 0 sec 4 tsp 16 OZ / 473 ML
What-Cha

I’m very glad that it met with your approval and thanks once again for the detailed review, it truly is invaluable (especially so on blends).

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73
894 tasting notes

Another from my What-Cha order. The dry leaf smells very malty with notes of chestnut.

Steeped, on the nose it’s very fruity and malty, with a bit of floral notes. Also picking up some soapiness, which makes me worry that I didn’t rinse my tea ware well enough when I did the dishes, but I think I did.

On the palette it’s floral and malty, and very smooth. Three minutes left it a bit on the weak side, but an extra minute has given it more depth.

This is a nice, easy to drink tea. Not terribly distinctive, but enjoyable, and a good first cup of the day.

Flavors: Chestnut, Floral, Fruity, Malt, Smooth, Soap

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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