Taylors of Harrogate - English Breakfast Tea - 100 Bags
Taylors has been blending in Harrogate, Yorkshire since 1886, and English Breakfast is the blend that made the family famous. Assam, Kenyan, and Rwandan black teas are married into a cup that is robust, malty, and unmistakably British.
The brew is bright copper with a full body, brisk astringency, and a long, malty finish that takes milk and sugar without flinching. Steep one bag in freshly boiled water for three to five minutes; add a splash of milk for the proper builder's brew. Equally good iced.
- Type: Black tea blend
- Bags: 100 individual tagged bags
- Origin: Assam, Kenya, Rwanda
- Caffeine: Full
- Brew: 100C, 3 to 5 minutes
Taylors has been blending in Harrogate, Yorkshire since 1886, and English Breakfast is the blend that made the family famous. Assam, Kenyan, and Rwandan black teas are married into a cup that is robust, malty, and unmistakably British.
The brew is bright copper with a full body, brisk astringency, and a long, malty finish that takes milk and sugar without flinching. Steep one bag in freshly boiled water for three to five minutes; add a splash of milk for the proper builder's brew. Equally good iced.
- Type: Black tea blend
- Bags: 100 individual tagged bags
- Origin: Assam, Kenya, Rwanda
- Caffeine: Full
- Brew: 100C, 3 to 5 minutes
Description
Taylors has been blending in Harrogate, Yorkshire since 1886, and English Breakfast is the blend that made the family famous. Assam, Kenyan, and Rwandan black teas are married into a cup that is robust, malty, and unmistakably British.
The brew is bright copper with a full body, brisk astringency, and a long, malty finish that takes milk and sugar without flinching. Steep one bag in freshly boiled water for three to five minutes; add a splash of milk for the proper builder's brew. Equally good iced.
- Type: Black tea blend
- Bags: 100 individual tagged bags
- Origin: Assam, Kenya, Rwanda
- Caffeine: Full
- Brew: 100C, 3 to 5 minutes
