It is still dark when the tea pickers awake. Reluctantly, I join them outside, missing my bed. While they prepare for the day, a steaming pot of tea circulates. The cup warms my hands as the tea revives my spirit. Sunrise is greeted with a cheer, and so a new day begins.
When tea replaced ale as the favoured beverage at the breakfast table, it was an unblended China Keemun that was drunk. Respectful of the heritage of the original English Breakfast blend, our blenders work primarily with second flush black teas from China, India and Sri Lanka. Each of these origin teas contribute specific palate notes - Keemun (bright character), India (full-body, malty) and Ceylon (brilliant copper liquor).
Thousands of hours of innovation and our Master Blenders' time have gone into making the most basic of all teas into this artisan blended English Breakfast. Our approach is to produce a connoisseur version of this classical tea - made with great passion in small batches. The result is an intensely flavoured black tea that showcases the great complexity that is found in fully-fermented teas; full-bodied, complex, and elegant.