Leaf Type: Black Tea Blend
Where to Buy: Canton Tea Company
The UK’s favourite – a classic English tea with New York roots.
The first English Breakfast Tea was created in New York in the 1800s by our namesake, the original Canton Tea Co. Their black tea was a runaway success, replicated by all other tea companies. Our superior house blend has now been reformulated by Rare Tea Hunter Phil Mumby and is full of complex flavours. The neat, wiry leaves of two Assams from the Nokhroy and Siajuli estates provide the backbone of this tea, with richness from our own Feng Qing Yunnan black, a smooth creamy character from Ceylon black from the Doomgastawala estate, and a crisp, brisk, toasty bite from Rwandan black from the Rukeri estate. A very versatile tea, a quick brew is delicious without milk, but it can happily carry milk if steeped a little longer and stronger.
Learn more about this tea here.
I’m not one to shy away from CTC-based teas. Anyone that’s read my reviews for any length of time knows that Butiki’s Crimson Horizon and the now extinct Grandpa’s Anytime Tea were 2 that I thought highly of because of their baked biscuit note and lovely round mouthfeel. The trick with CTCs is the steep time. Don’t leave the cup for ANY reason during the short steep (1-2 minutes) or you’ll get hair on your chest…..
Well, here’s another to add to the “hairy chest” list. Canton Tea Co makes a lovely alternative Breakfast tea (Canton Breakfast Tea) so I included this “traditional blend” in my most recent order to the company….curious. When I opened the packet I was surprised to see a CTC blend…not all CTC mind you, but definitely CTC and broken leaves. OK, then….we’ll do a short steep. Canton recommended 2-4 minutes, so I went with 2 and I’m glad I did.
Holy Macanoley is this tea strong! Robust is the PERFECT word to describe this tea. It is straight up English Breakfast. There is a ton of malt, biscuit and a touch of citrus. It is bold, kick your butt and if steeped for 4 minutes would probably stain your teeth in a week! The Yunnan is completely lost to me in this blend. It is the Kenya, Assam and Rwanda that fill my mouth with all the flavors you expect from a traditional English breakfast tea. Notes of baked bread, malt and a touch of citrus are boldly apparent in this blend. There is astringency here, but not puckerville…just enough for your mouth to want the next sip, which it’s easy to do.
This is a tea that English breakfast blend lovers should not miss. Bold, robust and strong, it is Builders in a business suit. It will stand up to breakfast, lunch or dinner with loads of flavor to spare. This won’t be my only cup of this today. Guaranteed.
I learned to drink tea while living in Dublin in the early 80’s, so as you can imagine, I am a hearty brew lover and have no problem tea with milk and honey. I don’t find it blasphemous, I find it yummy! I am always looking to expand my horizons with tea and my “beyond the teabag” journey began in January 2014.
I am currently loving highly oxidized teas from every country that makes them! I have a new found curiosity for keemuns and yunnans. I do like some naturally flavoured teas…almond, vanilla, cardamom, ginger. This seems to be mostly in the cooler months…but primarily I’m an unflavoured tea drinker.
I live in the foothills above San Diego with chickens, goats, a horse and a few cats. I love the quiet that a semi-rural life brings me and my favorite cup of tea during the day is the one I drink in the wee hours of the morning with my critters.
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