- English Breakfast Background
- Black Tea Preparation
Our organic English Breakfast, FBOP (Flowery Broken Orange Pekoe,) is blended using certified organic teas from India, Sri Lanka, China, and Tanzania; this tea is full-bodied, astringent, and coppery bright with subtle touches of jammy toast. With a little milk and a dash of sugar, this tea makes a perfect compliment to a proper English breakfast (the meal!) A perfect breakfast tea with good body and full tea flavor notes.
Ingredients: Artisan Organic black tea
Origin: India, Sri Lanka, China, and Tanzania
Today the habit of tea drinking is inexorably linked to England despite the fact that the British were fairly late on the tea scene, in historical terms. Ironically the first mention of tea in English literature is a translation of a Dutchman’s travels to the East. Tea was first brought to England via Holland on Dutch ships. As tea grew to become an ‘in’ beverage, the British government became quite incensed that a nation as tiny as the Netherlands could control the shipment of tea to the UK. In 1651 the British government passed the Navigation Acts, which forbade the importation of any products on non-British ships. Traders and Dutchmen, being resourceful, continued the trade in the usual manner but for one little wrinkle - the tea was transshipped in Holland onto British ships!
In early British life tea was known as a health beverage and claimed all sorts of curative powers. In the 1650’s, Garway’s Coffee House proclaimed that: “Tea makes the body active and lusty. Tea is declared to be the most wholesome; preserving perfect health until extreme Old Age”
Afternoon tea was the invention of Anna, wife of the seventh Duke of Bedford. At the time custom dictated only two planned meals per day: a hearty breakfast and a late evening dinner. Anna in an effort to ease the mid-day “sinking feeling”, began instructing her servants to prepare tea and cakes in the late afternoon. Thus began a fashionable habit, which still exists today. Britain is steeped in tea history. Think of: High Tea, the Brown Betty, American War of Independence, Opium Wars, The Boxer Rebellion, Clipper Ship races from Fuzhou, China to Portsmouth UK, the Earl of Grey, English Breakfast etc. etc.
Water Temperature: Just off the Boil (205 degrees)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 tsp. to 1 Tbl.(2.5 grams)
Steep Time: 2--4 minutes
Number of Infusions: 1
When measuring it is best to weigh your tea. (I use a small pocket scale. We have a few or you can get good inexpensive scales at Old Will Knotts) Measuring volume with a teaspoon or tablespoon is not accurate because whole leaf teas take up much more space than broken, graded teas.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.