English breakfast tea

A mug of English breakfast tea, served with milk

English breakfast tea tin

English breakfast tea, or simply breakfast tea, is a traditional blend of black teas, typically sourced from Assam, Ceylon, and Kenya. It is one of the most popular blended teas and holds a prominent place in both British 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 and sugar, in keeping with the tradition of serving it alongside a hearty full English breakfast.

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, a Chinese black tea.

Origins and history

One ounce (28 g) of English breakfast tea

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.

See also

English afternoon tea

Irish breakfast tea

External links

• Media related to English breakfast tea at Wikimedia Commons