Firepot Breakfast Tea

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

INGREDIENTS
Organic and biodynamic Uva Ceylon black tea leaves and SFTGFOP Assam black tea leaves

STEEPING DIRECTIONS
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.