English Breakfast: A malty blend of Assam (India), Ceylon (Sri Lanka) and Kenyan black teas, English Breakfast is the most popular of blended black teas and the most common in English tea culture. The blend was invented to be a rich, hearty black tea which is complemented well by cream and sugar.
Irish Breakfast: The Irish brew rich and strong black tea. Assam black tea is blended with Kenyan black tea for the desired hearty, malty flavored black tea, complemented by milk. The small round black tea grade is a CTC black tea (cut, torn, curled) which yields a stronger cup of tea than large leaf black teas.
Scottish Breakfast: The strongest of black tea blends, Scottish Breakfast offers a hearty cup of warmth in the damp and cold regions of northern Scotland. With hints of wood and smoke, the blend's mild astringency is balanced by adding cream and sugar.
Darjeeling: Darjeeling is a black tea which yields a thin-bodied, light-colored infusion with a floral aroma, which can include a musky spiciness sometimes described as "muscatel".
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