When tea replaced ale as the favoured beverage at the breakfast table, it was an unblended China Keemun that was drunk. Blended true to the origin of “English Breakfast,” our connoisseur grade is mostly Keemun with just a hint of Ceylon to sweeten.

The British have always enjoyed a robust tea to wake themselves up in the morning. In this vein, English Breakfast blends have always consisted of teas that give off a rich flavour and produce a dark, coppery colour. This blend provides the traditional strength of the tea characteristic of high-quality whole tea leaves, and the rich earthiness is delicious with or without milk!