Avantcha – Organic English Breakfast

English Breakfast
This iconic tea blend is as fascinating as its taste. One account suggests that the “breakfast blend” originated in colonial New York. In 1843, English immigrant and tea merchant Richard Davies created a blend of Chinese congou, pekoe, and pouchong tea in Chatham Street, which quickly become a hit with his customers. Other tea merchants imitated the blend, spreading English Breakfast Tea further. Another story places the origin of the blend in 1982 in Ireland, where it become known simply as “Breakfast Tea.”

Cultivation
The tea leaves for this English Breakfast tea come from the best growing regions in the world: Assam, Ceylon, and Yunnan. These regions offer ideal climatic conditions and soils that give the teas their unique flavour profiles.

Effects
This English Breakfast black tea is not just a pleasure to drink, but also offers numerous health benefits. The high concentration of theanine promotes relaxation and well-being. The catechins in the tea have anti-inflammatory properties, while the caffeine provides a gentle energy boost that enhances alertness and concentration.