English Breakfast Tea is a rich, black tea that is specially blended for mixing with sugar and milk in the tradition of hearty and full breakfasts in England. There is a long tradition of drinking black teas with breakfast in England, but the "English breakfast tea" moniker seems to have originated in Colonial America. It is the largest selling type of tea in the United Kingdom, and has been marketed as "Breakfast Tea" in the UK for more than a century.

There are a number of black teas typically included in the blends called English Breakfast Tea: Assam, Kenyan, and Ceylon teas normally, and Keemun in pricier blends. Some blends contain black teas produced in China and Malawi as well. It seems to have been invented by a Scottish tea master named Drysdale, and proved remarkably popular with the English people of the 19th century. The English of that time were enamored of anything that came from China or other parts of the Orient.

Breakfast tea became named as a way to differentiate it from the afternoon tea break that served as a light lunch for Englanders of the late 1800's. Traditionally, in those times, the English ate two large and hearty meals: breakfast and dinner. Afternoon tea and finger foods were served at five o'clock as a late day pick me up. Thus, when this tea arrived from Scotland, it became the morning staple.

English Breakfast Tea is full-bodied, has floral or coppery undertones that blend beautifully with milk, and produces an aroma like toast and honey, contributing to its comfort qualities. These qualities are what make it such a great choice to accompany breakfast. Consider a trial and change your breakfast beverage to English Breakfast Tea once or twice a week. This would give you a chance to taste and notice the difference in your food depending on what you have to drink with them. This breakfast blend is strong and caffeinated enough to give you the same sort of daily kick-start as coffee, and with an even yummier aroma and taste.

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