lively, dried cherry, fresh oak
Some say that it was just one cup of a uniquely bold and brisk tea served to Queen Victoria at Scotland’s Balmoral Castle that spurred her love affair with this style of tea. Our classic English Breakfast blend combines a rich, malty SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe) tea from Assam with golden Ceylon Pekoe from Sri Lanka’s famed Uva region. This noble tea can stand alone, but also pairs well with milk and sugar
Organic and biodynamic Uva Ceylon black tea leaves and SFTGFOP Assam black tea leaves
Steep 2 teaspoons (4g) of Firepot Breakfast in 1 cup (8oz) of 205° F water for 4 minutes and strain. Makes 1-2 infusions. For 205° F water, boil then let cool 1 minute.
blackcurrant, caramel, malt This exquisite black tea from Assam was carefully hand-plucked and masterfully processed on Tonganagoan Estate, a low-lying, organic garden on the banks... View full product details
brisk, rosewood, tangerine marmalade Bergamot is a highly aromatic citrus, the finest emerging from the southern Italian region of Calabria. The oil taken from the... View full product details