English Breakfast

The mug that starts the day: full-bodied, dependable, and built to wake up with milk and something warm from the oven. English breakfast is a robust black tea with a rich, malty body and a smooth finish that carries sugar and cream without turning thin. Pour it first thing with breakfast, or brew a pot to share on a slow weekend morning.

This is the tea the British morning was built around, a strong everyday black meant to stand up to a full plate. The caffeine runs in the robust range, a real morning lift that holds its own against toast, eggs, and butter.

Single ingredient: black tea. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon of leaves per eight ounces of water. Heat fresh water to about 200°F and pour it over the leaves. Steep for three minutes, then remove the leaves. Use fresh leaves each time you brew.

Should I add milk?
It takes milk beautifully, which is the traditional way to drink it. Brew the tea first, then add a splash of milk to the finished cup so it stays smooth rather than curdling. Sugar or honey is a matter of taste.

How is it different from Irish breakfast?
English breakfast is balanced and rounded, strong but even. Irish breakfast leans maltier and heavier, built to take an even bigger splash of milk. Reach for English when you want a classic, versatile morning cup.

Why did mine come out bitter?
Bitterness usually means the water was too hot or the leaves sat too long. Keep to about 200°F and the three-minute steep, then remove the leaves so the cup stays smooth.