$14.09
Tastes Like: vanilla custard, shortbread cookie, burnt toast
Feels Like: morning in a grand hotel
Our version of English Breakfast has exquisite Assam and Ceylon black teas with smoky lapsang souchong and vanilla bean. The aroma of warm vanilla custard fills your nose from the first sip of this velvety tea. Next, there's a pleasantly tannic bite with a gentle smokiness of ever-so-slightly burnt toast. Finally, the vanilla flavor returns as an intense note of freshly scraped vanilla bean. This delicate smoky vanilla flavor lingers. It’s made to be enjoyed with milk, but if you appreciate smoke, we suggest drinking it black. This tea will make you get out of bed.
A tea for lovers of malty sweet teas.
Ingredients
assam black tea, ceylon black tea, vanilla pieces, taiwanese smoked lapsang souchong black tea, natural flavor of vanilla
Size
TasteMatch starting point
Black
The product’s leaf type points to black preparation. Start with the cited temperature and steep time, then adjust for the leaf.
Malty and brisk. Takes milk well.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Tea Academy, ISO 3103
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control