organic china breakfast blend

Organic China Breakfast Black Tea

Either history, a marketing ploy, or both are responsible for what is now called Chinese Breakfast tea. The influence and popularity of Chinese black teas waned once the British Empire focused on their own forays into tea cultivation in India and Ceylon (now Sri Lanka). Traditional blended black teas like English and Irish Breakfast as well as a host of afternoon tea blends began using less and less Chinese teas (other than Keemun black tea). This left Chinese Yunnan black tea on the outside looking in when it came to the popular category of blended black teas.

Hence, the term "Chinese Breakfast" tea. Yunnan tea forms the base of this breakfast tea with other additional Chinese black teas used as accents. The distinct flavor of Yunnan black tea, a medium bodied black tea with the floral note of a Keemun tea plus a subtle, woodsy, peppery note at the finish, is what distinguishes this breakfast blend from other blends. For those who have been drinking English, Irish or Scottish Breakfast blends for years and are looking for a new variation of a morning tea, give Chinese Breakfast a try.

How to Prepare China Breakfast Tea

Heat water (filtered if possible) to boiling 212˚F, let it cool slightly to around 190˚F and add one full teaspoon loose leaf tea per cup (apprx. 8 ounces). Infuse the loose tea for 4 minutes, depending on taste preference. Try not to squeeze out or tamp down the leaves at the end of the infusion (similar to tying off or squeezing out a tea bag), doing so tends to bring out excess tanins in the brewed leaf adding unnecesary bitterness to the tea.

INGREDIENTS: Organic black teas from Yunnan and Anhui Provinces, China.

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