Tea People have always carried an English breakfast tea, but they just tweaked their breakfast blend. At the London Coffee Festival last week, Neeraj and Vishaka Agarwal gave me a sample of their newly blended English breakfast tea, which includes Assam, Darjeeling and Kenyan black teas. Before it was pure Assam.
– It is a medium-sized dry leaf and well sorted. A few bits of Darjeeling are visible, as well as a few golden tips
– The dry leaf is not particularly aromatic
– The liquor has a vibrant coppery colour
– Like the dry leaf, the liquor is not particularly fragrant, but there is a slight muscatel aroma
– Initially the liquor has a nice malty mouthfeel. The Darjeeling gives it a lifting finish
– It is a medium to full-bodied liquor that is definitely strong enough to be called a breakfast tea
– I found this tea tasted best when infused for four to five minutes and drunk with a splash of milk. For me, the milk rounded out the flavours of the malty Assam and Kenyan teas and the muscatel notes of the Darjeeling
– I used to shy away from English breakfast blends that diverged too far away from some combination of Assam, Kenyan and Ceylon teas. I will have to say that I am far more drawn these days to English breakfast blends that have a dash of Darjeeling, Yunnan or Keemun, as they seem to make a more complex liquor – just as long as it is not over done. Tea People have a great blend here. The Assam and Kenyan teas give it strength and maltiness, while the Darjeeling provides a satisfying, refreshing finish.