English Breakfast

Fully oxidized tea leaves for a robust cup.


Aug 23rd, '05, 12:26
Posts: 6
Joined: Aug 23rd, '05
Location: Bath, UK

English Breakfast

by heathenesque » Aug 23rd, '05, 12:26

I notice that Adagio's English Breakfast is a blend of Keemun teas. This strikes me as a little odd. Speaking as someone from England, most of the English Breakfast blends that I come across are usually a blend of Ceylon, Indian and East African teas - Ceylon for flavour, Indian for strength and African for colour being the rough rule of thumb. It doesn't usually involve Chinese teas!

Is it common in the States to sell Keemun as English Breakfast?
Last edited by heathenesque on Aug 26th, '05, 11:04, edited 1 time in total.

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Aug 23rd, '05, 13:44
Posts: 277
Joined: Jun 9th, '05
Location: NJ
Contact: chris

by chris » Aug 23rd, '05, 13:44

Very common, yes.... it's like our little extension of the American Revolution.

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Aug 23rd, '05, 18:36
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by teaspoon » Aug 23rd, '05, 18:36

Unless I'm mistaken, English Breakfast is usually a blend of Assam and Keemun. So it shouldn't be too unusual to see Keemun in English Breakfast if not as the main ingredient...

~teaspoon

Aug 26th, '05, 11:04
Posts: 6
Joined: Aug 23rd, '05
Location: Bath, UK

by heathenesque » Aug 26th, '05, 11:04

In the UK, Keemun is never added to English Breakfast... that was the point I was making. An extremely well-known tea retailer describes their English Breakfast thus: "The most popular House blend ‘the Tea of the Nation' ... It contains Ceylon for flavour, Assam for strength, and Kenya for colour." That's extremely typical of the English Breakfast in, er, England.

Dec 15th, '05, 13:57

by Teatime » Dec 15th, '05, 13:57

I purchase the Ahmad brand of English Breakfast (packaged in London). It's a blend of Assam, Kenyan and Ceylon teas.

Teatime

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