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China, India, Sri Lanka
The pursuit of an all-round easy beverage led us to create this recipe. The malty backbone comes from combining curled leaf Assam with a rich short leaf Chinese red. The lengthy middle notes of Ceylon black teas add balance to allow the tea versatility â to be taken straight at a moderate strength or with milk on a stronger steep.
Dry leaf: long wiry dark leaves, with granulated leaves
Taste: malt, chocolate
Process: fully oxidised, blended