Possibly the most popular type of breakfast tea, English Breakfast has a variety of origin stories. The exact history is up for debate. But, many sources suggest that, despite the name, it may have been created in Scotland.
Robert Drysdale, a Scottish tea purveyor, was credited with creating this breakfast style tea in 1892. It was labeled as such to make it clear that it is recommended to consume with the first meal of the day.
Originally, this tea was just a blend of Chinese black teas which was perfect to pair with a full traditional English breakfast that included some heavy foods.
Today, English Breakfast consists of Ceylon tea and Assam tea. It is predominately Ceylon tea.
It can also include Kenyan black tea or Keemun which is a Chinese black that has a light smoky flavour (not to be confused with Lapsang Souchong black tea though).
Overall, this blend has a bright flavour and brisk astringency. English Breakfast is also the lightest of the varieties.
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