📝 About This Recipe
Born from a rich 19th-century tradition, English Breakfast tea is a robust, full-bodied blend of black teas designed to stand up to a hearty morning meal. This sophisticated brew combines the malty depth of Assam, the bright floral notes of Ceylon, and the brisk strength of Kenyan leaves for a complex amber liquor. It is a comforting, wakeful ritual that offers a perfect balance of astringency and smoothness, especially when softened with a cloud of milk.
🥗 Ingredients
The Tea Blend
- 1 teaspoon Loose-leaf Assam Black Tea (provides malty depth and body)
- 1 teaspoon Loose-leaf Ceylon Black Tea (adds brightness and citrus notes)
- 1 teaspoon Loose-leaf Kenyan Black Tea (contributes a rich, coppery color and briskness)
The Water
- 20 ounces Fresh Cold Water (filtered is preferred for a cleaner taste)
Accompaniments & Finishing
- 2-4 tablespoons Whole Milk (at room temperature to avoid cooling the tea too rapidly)
- 1-2 teaspoons Granulated White Sugar (optional, to taste)
- 1 teaspoon Demerara Sugar (optional, for a deeper molasses hint)
- 1 teaspoon Honey (optional alternative sweetener)
- 2 pieces Lemon Slice (optional, if serving without milk)
👨🍳 Instructions
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1
Start with fresh, cold filtered water. Avoid using water that has already been boiled, as it loses oxygen, which is essential for drawing out the tea's full flavor profile.
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2
Fill your kettle and bring the water to a rolling boil. For black tea, you need a temperature of exactly 212°F (100°C) to properly agitate the leaves and extract the tannins.
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3
While the water heats, 'warm the pot.' Pour a small amount of the boiling water into your ceramic or porcelain teapot, swirl it around for 30 seconds to heat the vessel, and then discard the water.
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4
Measure out your loose-leaf tea blend (Assam, Ceylon, and Kenyan) and place the leaves directly into the warmed teapot.
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5
Immediately pour the 20 ounces of boiling water over the tea leaves. Ensure the water hits the leaves directly to encourage the 'infusion dance' where leaves circulate in the pot.
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6
Place the lid on the teapot to trap the steam and maintain the high temperature required for extraction.
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7
Set a timer for exactly 4 minutes. Steeping for less than 3 minutes results in a thin brew, while exceeding 5 minutes releases excess tannins, making the tea unpleasantly bitter.
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8
While the tea steeps, prepare your teacups. If you prefer a very hot drink, rinse the cups with a bit of hot water to warm them.
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9
Once the timer sounds, give the tea a gentle stir with a long spoon to ensure the strength is consistent from top to bottom.
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10
Place a fine-mesh tea strainer over your cup and pour the tea. The liquor should be a deep, vibrant reddish-amber.
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11
Add milk if desired. The traditional method is to add milk to the cup after the tea so you can judge the strength by the changing color to a creamy tan.
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12
Stir in your sweetener of choice until fully dissolved and serve immediately while steaming hot.
💡 Chef's Tips
Always use loose-leaf tea over tea bags for a more nuanced flavor and better leaf expansion. Never squeeze the tea leaves or tea bags, as this forces out bitter tannins that ruin the smooth finish. If your tap water is 'hard' or has a high mineral content, filtered water is non-negotiable for a clear, bright cup. Adjust the steeping time based on leaf size; smaller 'broken' leaves infuse faster than large, whole leaves. To keep the pot warm for second helpings, use a tea cozy to insulate the vessel.
🍽️ Serving Suggestions
Pair with a traditional Full English Breakfast featuring eggs, bacon, and sausages. Serve alongside warm scones with clotted cream and strawberry jam for a classic afternoon treat. Complements toasted sourdough with salted butter and bitter orange marmalade. Matches perfectly with a slice of rich fruitcake or buttery shortbread biscuits. Excellent with smoked salmon and cream cheese bagels for a lighter morning option.