Fully oxidized tea leaves for a robust cup.
What determines an English Breakfast blend? I think that some tea companies use Cylon and others Keemun. How is the blend dertemined?
At the tea company i work for, we use a blend of both. I dont think there's a specific determinant for english breakfast other then the need for ceylon and keemun. The percentage of each is completely up to the blender.
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