English Breakfast Tea
Also Known As: Breakfast Tea, Black Breakfast Tea
Origin: Nuwara Eliya/Dimbula/Uva, Sri Lanka; Nandi/Kericho, Kenya; Nilgiri, India, 4000-8500 feet above sea level
Ingredients: Black Tea
Type: Black Tea
Caffeine Content: Medium
Taste and Aroma: A perfect breakfast tea with good body and full tea flavor notes. Coppery bright â especially enticing with milk.
Number of Cups: 16oz = 200 cups tea; 4 oz = 50 cups tea, 1 oz = 11 cups tea
Preparation: Hot Tea: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).
Iced Tea: To make 1 liter/quart, place 6 slightly heaping teaspoons of loose tea, into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Uses: Black tea is an excellent source of antioxidants and has been thought to decrease the risk of heart attack and may help manage sugar levels in diabetics.
Substitutes:Ceylon Black Tea, Hibiscus Rabak Herbal Tea Organic and Vanilla Chai Tea
Fun Fact: During WWII, not only was tea thought to be the perfect morning pick-me-up, it was considered an important morale booster. Tea was so important that stores of tea were hidden in 500 secret locations throughout the country to protect it from being bombed during the air raids of the Battle of Britain.