Details: There have been two schools of Breakfast teas. First there were the black teas from China, which were intense yet still had some mellowness. Then when the English started making teas in Assam, India, the teas definitely became more assertive and brisk. Paul Harney came up with this blend that combines the best of both schools. It has been a hit ever since.
Dry Leaves: The dark leaves in this blend are accented by the light gold leaves of the tippy Assam.
Liquor: A blend of the red tinged liquor associated with assams and the browned liquor found in Chinese teas.
Aroma: The aroma alternates between the mellow cocoa aromas and brighter honey notes from the Assam.
Caffeine Level: Caffeinated
Body: This is almost a full bodied tea. The full leaf Assam and intense Hao Ya B create a tea that fill your mouth, although less than most other Breakfast teas.
Flavors: A good blend of the roasted malt and honey, and darker notes of cocoa and roses.
Brewing Time: 4 to 5 minutes
Brewing Temp: 212° Fº