English Breakfast - Black Tea from Ceylon & Assam

English Breakfast by Kusmi Tea, the British tradition of Ceylon and Assam

English Breakfast is the classic, bold breakfast tea: a blend of black Ceylon and Assam tea. Despite its English name, it is actually an American invention – created in 1834 in New York by Richard Davies, only becoming well-known in Great Britain in 1892. Offered by Kusmi Tea in organic quality, loose in a 100g tin. Full-bodied, malty, perfect with a splash of milk.

English Breakfast by Kusmi Tea is the bold morning tea that is a staple of any British breakfast. A blend of two organic black teas: a full-bodied Ceylon tea with rounded depth and a spicy Assam tea from India. The recipe contains no flavorings – pure tea leaves, carefully balanced to provide the classic, strong taste that becomes the epitome of British teatime when served with a splash of milk.

Deep dark copper, malty and bold, and never bitter

When you open the tin, the characteristic aroma of a bold black tea rises: strong, spicy, with the malty depth of Assam and the fresh brightness of Ceylon. The leaves are dark and firm, evenly broken; the fragrance promises exactly what is inside – tea without any frills, solidly British.

In the cup, the English Breakfast displays a deep copper hue, almost mahogany. The first sip is full-bodied, bold, and warming; the malty depth of the Assam forms the foundation, with the Ceylon adding bright, fruity accents. The tannins are powerful but not harsh – this tea can handle milk; in fact, it almost demands it. The finish is slightly astringent with a gentle sweetness that remains pleasant even without sugar.

In the morning with frothed milk or for a full English Breakfast

English Breakfast is the ideal morning tea for people who want to start their day with a boost. It is a classic pairing for bacon and eggs, baked beans and toast, a smoked salmon sandwich, or simple bread with honey. It is just as appropriate for a British cream tea with scones and strawberry jam as it is for hearty porridge with maple syrup. It also makes a great tea latte with frothed milk – an Earl Grey-free alternative to a London Fog.

Traditionally, English Breakfast is enjoyed with a splash of cold milk – this tames the tannins and allows the malty character to emerge softly. However, you can also drink it plain or sweeten it with a spoonful of sugar. For a pot, you will need about 2 tablespoons of loose tea per liter, steeped in 90 °C hot water for 3 to 4 minutes. Steeping it longer makes it more astringent, which is particularly suitable if you are adding milk.

The Kusmi range includes three other strong morning tea alternatives: the classic Earl Grey for bergamot lovers, the bold English Breakfast without flavorings, and the multi-layered Morning Tea N° 24 with Yunnan, Ceylon, and Assam. For a Russian-inspired breakfast, Saint Petersburg with notes of caramel and vanilla is also a great match.

From Saint Petersburg to Le Havre

The story of Kusmi Tea begins in 1867 in Saint Petersburg, where Pavel Mikhailovich Kousmichoff opened his own tea house. His son Viatcheslav went to London in 1907 to learn about the international tea trade. When the Russian Revolution forced the family to flee, they established their workshops in Paris in 1917 – the path from Saint Petersburg through London to Paris, and finally to the current manufacturing site in Le Havre, Normandy, is reflected in the blend of Russian tradition, English tea culture, and French craftsmanship.

English Breakfast is not an original Kusmi recipe, but rather the most famous British tea specialty, interpreted by the house with the typical craftsmanship of their Parisian workshop. Since 2017, almost all teas have been organically grown, and they are packed in Le Havre in the iconic round metal tins. You can find an overview of all blends in our Kusmi Tea collection.

Control body FR-BIO-01 Non-EU agriculture