Hey there Teacups.. I’m so glad it’s finally Friday! I hope you all have a great weekend planned, I’m back today with another Let’s Talk Tea post and this time around I’m going to be reviewing Tea 23’s – English Breakfast blend. If you’ve read my previous blog post featuring Tea 23 you’ll know that I’ve had nothing be amazing experiences with the blends I’ve tried from them so far. So going into this tasting session I definitely had high expectations for this blend, I was really intrigued to see whether or not this non flavoured blend of different black teas would be just as good as their flavoured blend as that all that I have tried from them so far.
Here’s what Tea 23 themselves have to say about this blend over on their website: ”A rich, strong, and malty tea. Brew with 100°C fresh water and steep for at least 2-3 minutes. Can be enjoyed both with and without milk.”
Ingredients: Indian Assam Black Tea, Rwandan Black Tea and Sri Lankan Black Tea
Tea Tasting Notes
For this tasting session I tried this blend three ways: on it’s own (hot), with just honey added (hot) and then with honey and milk added (hot). This is normally the part of the review where I would tell you which of those cups I enjoyed the most but out of all the ways I tried it I honestly couldn’t pick just one favourite cup. The best thing about this blend of black teas is that you would think the Assam would overpower all of the other teas in it, but this is actually pretty perfectly balanced and I was able to pick out all of the different teas and their separate notes clearly, all of which blend perfectly together to make such a delicious breakfast blend.
In this blend the Assam is the backbone. It’s a robust, malty, full-bodied, earthy, astringent, tannin-ey and complex and is probably the reason that this particular blend stands it’s ground so well against the addition of milk. Once (soya) milk is added it smooths out the tannins and body in the tea, but allows the malty characteristics of the Assam to shine through. Added another layer of long lasting robust and full bodied flavour is the Rwandan black tea which also adds a hint of citrus and what I assume is giving this tea that hint of warm copper in its appearance.
Then finally we have the Ceylon, another bold, full, and brisk black tea which brings some notes some notes of citrus (pairing perfectly with the slight citrus notes of the Rwandan black tea), chocolate and a subtle spice. Together they make for one of the best breakfast blend I have had in a long time, they all merge together so perfectly but still have their own time to shine. It’s delicious on it’s own but for me I like my breakfast blend with a little bit of honey and some milk and luckily this blend takes both really well and neither really throw it off balance at all. It pairs perfectly with either buttered toast or crumpets and is an absolutely delightful way to start off a morning. The fact that it’s bagged has been perfect for me as well as it’s enabled me to still enjoy a good cup of tea in the morning even when my head is really hurting which I’m incredibly thankful for. It’s definitely one I will be purchasing again in the future.
Overall Teacup Rating: 5/5
If you want to find out more about Tea 23 and purchase some of this phenomenal breakfast blend to try yourself, you can do both here. As always if you have any questions at all either stick them in the comments or send them to me on Twitter/Instagram @teaisawishblog and I’ll answer them all as soon as I can.
Speak to you all again soon. Happy Steeping- Kimberley
*The tea featured in this post was gifted to me for the purpose of this review. All opinions are my own and have not been paid for*