English breakfast tea, or simply breakfast tea, is a traditional blend of

black tea Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more tea processing, oxidized than oolong, yellow tea, yellow, white tea, white, and green tea, green teas. Black tea is generally st ...

s, typically sourced from

Assam Assam (, , ) is a state in Northeast India, northeastern India, south of the eastern Himalayas along the Brahmaputra Valley, Brahmaputra and Barak River valleys. Assam covers an area of . It is the second largest state in Northeast India, nor ...

Ceylon Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, also known historically as Ceylon, is an island country in South Asia. It lies in the Indian Ocean, southwest of the Bay of Bengal, separated from the Indian subcontinent, ...

, and

Kenya Kenya, officially the Republic of Kenya, is a country located in East Africa. With an estimated population of more than 52.4 million as of mid-2024, Kenya is the 27th-most-populous country in the world and the 7th most populous in Africa. ...

. It is one of the most popular blended teas and holds a prominent place in both

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories and Crown Dependencies. * British national identity, the characteristics of British people and culture ...

and Irish tea culture. English breakfast tea is typically described as full-bodied, robust, and rich. It is often blended to pair well with

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

and

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

, in keeping with the tradition of serving it alongside a hearty

full English breakfast A full breakfast or fry-up is a substantial cooked breakfast meal often served in Britain and Ireland. Depending on the region, it may also be referred to as a full English, a full Irish, full Scottish, full Welsh or Ulster fry. The fried br ...

. The specific teas used in the blend can vary, though Assam, Ceylon, and Kenyan teas are the most common. Some premium blends may also include

Keemun Keemun ( zh, t=祁門紅茶, p=Qímén hóngchá, l= Qimen red tea, c=, cy=Kèihmùhn hùhngchàh) is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of c ...

, a Chinese black tea.

Origins and history

1 ounce of English breakfast tea 2013-04-05 13-25

The origins of English breakfast tea are unclear, with several competing accounts. Blending black teas for breakfast has been a longstanding practice in Britain and Ireland. The term ''breakfast tea'' has appeared in commercial use since at least the late 18th century. One widely circulated origin story credits Richard Davies, an English immigrant and tea merchant in New York City, with popularising the blend. In 1843, he reportedly created a mix based on Chinese Congou, with additions of Pekoe and Pouchong, which proved successful and was soon imitated. Another version attributes the blend to a Scottish tea master named Drysdale, who is said to have combined Assam, Ceylon, and Keemun teas in the late 19th century and marketed the result as "Breakfast Tea." According to this account, the blend caught Queen Victoria’s attention during a stay at Balmoral Castle in 1892. She reportedly brought it back to England, contributing to its rise in popularity under the name "English Breakfast Tea."

Common components

Assam: Grown in India, Assam tea is noted for its strong, malty flavour and deep colour. It provides much of the body in many breakfast blends. Ceylon: Produced in Sri Lanka, Ceylon tea contributes a bright, brisk character. Higher-elevation varieties may carry citrus or floral notes. Kenyan: Known for its bold, full-bodied flavour and rich colour, Kenyan tea is widely used in commercial blends. Keemun: Some premium or traditional blends include Keemun, a black tea from China’s Anhui province, valued for its floral aroma and subtle smokiness. Blend formulations are not standardised, so taste and strength can vary by brand and region.

Modern variations

Today, breakfast teas are available under different regional labels, including English, Irish, and Scottish Breakfast. These variations typically differ in strength and composition: English Breakfast Tea: Known for being well-balanced and smooth—strong enough for milk, but mild enough to drink plain. Irish Breakfast Tea: Often contains more Assam, giving it a darker colour and maltier flavour. Scottish Breakfast Tea: Generally the strongest of the three, designed for the softer water and hearty palates of Scotland. While breakfast teas were originally based on Chinese teas, modern blends incorporate black teas from a variety of Asian and African regions. Variations in climate, altitude, and processing influence the final flavour profile.

Preparation

English breakfast tea is typically prepared using freshly boiled water, with either loose leaves or tea bags. It is usually steeped for 3 to 5 minutes, depending on strength preference. In the traditional British style, it is served with milk and often sugar. There is some cultural debate over whether milk should be added before or after the tea is poured. The standard method involves warming the teapot or mug, adding one teaspoon of loose leaf tea (or one tea bag) per cup, and pouring boiling water over the tea. A steep time of at least three minutes is recommended to allow full flavour development.

References

External links