As I enter the teahouse, the scent overwhelms my senses and I leave my worries at the door. As I am handed a cup of the Imperial English Breakfast, the warm sweetness of Ceylon is mixed with the biscuity tang of the Keemun, and I sigh in pleasure.
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 tealeaves, and the rich earthiness is delicious with or without milk!