REVIEW: Suki Tea – Breakfast Tea

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Tea: A blend of Tanzanian (60%) and Assam (40%) black teas
Sample provided by: Suki Tea
Link to Breakfast Tea on Suki Tea website

I had the pleasure of meeting Oscar, co-founder of Suki Tea, at the London Coffee Festival last week and talking tea. I was immediately interested in Suki’s Breakfast Tea because it is blended with Tanzanian tea, not a Kenyan tea which seems to make its way into almost every breakfast blend. He told me that the Breakfast Tea is their best seller in England, where as their stronger Belfast Brew is more popular in Northern Ireland. A day after meeting Oscar, he and his business partner, Annie, flew to Tanzania to source more high-quality Tanzanian tea. You can follow their journey on the Suki Tea blog.

Dry leaf:
– The dry leaf is predominately broken, but it has a few larger leaves mixed throughout
– It is a very aromatic dry leaf – it has a fresh, floral-like smell that probably comes from the Tanzanian tea

Infused tea:
– The infused tea cups out a dark brown liquor
– Like the dry leaf, the liquor has a fresh aroma that is extremely inviting
– The tea cups out a full-bodied liquor that is well balanced between floral notes in the Tanzanian tea (which you initially taste) and malty flavours provided by the Assam (which really round out the flavour of the tea)

Conclusions/tips:
– While I love Assam teas, the Tanzanian tea is what makes this blend great. One of my favourite teas is Kenya Lelsa, and I think the Tanzanian tea used here is very similar. It gives the blend a floral note that lifts the blend, rather than it being an overly astringent, stodgy breakfast blend full of cheap tea
– I prefer to infuse this tea with boiling water for four to five minutes and drink it with a splash of milk. I think it could appeal to non-milk drinkers because of it low astringency – just use a shorter infusion time

Score:
4.75/5

Retail price: 100 grams for £3.99 / 500 grams for £16.50

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About teaxplorer

I grew up in the Midwest of the US and was introduced to tea at a very young age - unsweetened iced tea, that is! It was not until my early 20s, when I was seeking a lighter alternative to coffee, that I took tea drinking to a new level. I still remember my mother suggesting that I try putting milk in a cup of black tea (something that actually sounded a bit repulsive at the time, but I gave it a go). I quickly became tired of supermarket tea and started ordering teas from shops and companies all over the US. Throughout my 20s and now into my early 30s, pursuits in higher education studies, work opportunities and marriage have given me opportunities to live in the UK, Canada and Germany and travel around the world, which has sparked an even greater interest in tea and the culture of tea. This blog is my outlet to discuss my love of tea and show off some of my photos. All images and opinions on this blog are my own, unless stated otherwise. I retain copyright on all photographs, but please do not hesitate to contact me at teaxplorer@gmail.com if you wish to reproduce any of my images. Likewise, if you would like me to review and photograph any teas for you, please get in touch. I would be happy to hear from you. Thank you for stopping by my blog, and I hope you return many times! Happy drinking! Drew B (@teaxplorer)
Image | This entry was posted in Assam, Breakfast tea, Suki Tea, Tanzanian and tagged , , , , . Bookmark the permalink.

One Response to REVIEW: Suki Tea – Breakfast Tea

  1. Pingback: Nothing But Tea – Tanzania Golden Flowery Luponde | teaxplorer

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