English Breakfast Black Tea


English Breakfast Black Tea

Specifications

Type Black Tea
Usage Good For Skin, Provides Activeness
Appearance Dark Amber
Ingredients Black Tea
Caffeine High
Add Ons Sugar, Honey, Milk
Complements Cake, Biscuits, Fresh Fruits, and Snacks
Time of day Morning, Afternoon
Best Consumed Hot, Cold
Price Range Rs. 49-10gm/5Cups, Rs. 399-100gm/50Cups

Additional Information

Product Code DB8

Description
This tea never gets old and it sure never ceases to amaze it's beholder. The classic malty, smokey notes with bold flavours and good body is perhaps the most comforting cup of black tea. The aroma along with the maltiness oozes hints of honey softness and high fire notes. The leaves are beautiful, tightly rolled in medium sized grade that are black in colour with golden tips - a sign of a great quality black tea.

Liquor

  • Taste- The liqour awkens you with a strong flavour and good body. It bears malty and smokey notes. As it rolls in the mouth there is malty and honey note that stays. The liqour is robust and classic. And is further enhanced with the traditonal drops of milk.
  • Aroma - The aroma is malty with hints of honey and high fire notes.


Dry Leaves
The leaves are tightly rolled in medium sized grade, black leaves with small amount golden tips. This gives out a prominent sweet, malty and woody notes.

Infused Leaf
The leaves bear a distinct sweet and malty note with hints of fry fruit aroma. The leaves are mostly coppery with small amount of dark oliver green leaves which small yet evenly sized grade.

Disclaimer

  • To enjoy the best experience, Rinse the teapot with warm water to maintain the best temperature for the brew.
  • It is recommended to first clean the tea leaves of dust and particles by steeping it in slightly warm water for no more than 10 to 15 seconds, thereafter discarding the rinse water.


Brewing Notes

  • Water Quantity - 150 ml
  • Heating Temperature - 80-85 °C, 176-185 °F
  • Tea leaves Quantity - 2 gm, 0.07 oz
  • Steeping Time - 4-5 min, 240-300 sec

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