When I realized I had an English Breakfast that wasn’t just a sampler, I was like, “Oh hey! More black tea for my hair rinses!” Because yes, that is a thing I do. I brew up black tea with pure sage leaf and a bit of apple cider vinegar and dump it on my head. So this is likely going to be a… uh… rinse down? once I’ve used up the leaf taking showers. But then I realized I hadn’t logged this, so I was like, “Oh, I suppose I should make a cuppa while I still have the leaf and do that.” So I’m doing that.
This is a CTC English Breakfast blend that is Assam, Ceylon, and Sumatran teas. My favorite breakfast blends always include a bit of Chinese black in the mix, so I already know this isn’t going to be one I want to “hang onto” (I’m pretty sure it’s between Steven Smith Teamaker’s “British Brunch” and Bird & Blend’s “Great British Cuppa” for the English Breakfast blend I plan to eventually permanently stock in my cupboard of all the ones I’ve sampled that best match my personal tastes), but I’m still willing to give it a sample. I used 2.8g for 350ml of water and a 2 min. steep. The aroma is malty but has some strong citrusy notes, a bit moreso than many other breakfast blends I’ve tried.
This is a strong tea, maybe the strongest I’ve had other than the Whittards of Chelsea blend I sampled… it is at least tied with it. Is it from the Sumatran black tea? I don’t think I’ve ever had a breakfast blend that included that type of black tea in it before. But this is definitely more robust than my particular preferences. It has a quite bitter taste to it, and is very astringent. I get notes of malt, burnt toast, lemon citrus, and black pepper.
I definitely had to finish off this cuppa British style, with a bit of honey and some almond milk. It was too dark and bitter for me otherwise. And I’ll definitely be finishing off the rest of the bag as a “rinse down.” Black tea is great for shedding issues!
Flavors: Astringent, Bitter, Black Pepper, Burnt, Citrus, Lemon, Malt, Toast