Big in body and strong in flavour with a dominant rich and malty finish. It’s great to drink black but takes milk very nicely too – or a slice of lemon.
A good breakfast tea requires plenty of flavour, body and brightness in order to compliment the pastries and bacon and eggs with which it might be enjoyed. To achieve these characteristics we source teas from two organic estates and blend them in proportions that give the best possible results. The key component comes from the organic Jalinga Estate in Assam, India. Situated deep in the Brahmaputra valley in north east India, Jalinga is the worlds only Carbon Neutral tea farm and one of largest tea estates in the region and is recognised for producing hearty and flavoursome teas. In keeping with teas from this region the cup is dominated by a rich and malty flavour. We prefer to use the smaller broken orange pekoe leaf in this blend since it brings about an extra depth of flavour. The Assam tea is lifted with the addition of organic Harrington Estate tea from Sri Lanka. These black teas are picked and processed on the estate that stands at 1,500 meters above sea level in the Dimbula region of island’s central mountain range. It adds brightness and a little complexity to the blend.