Loose leaf English Breakfast black tea with curled leaves scattered on white background, by Yerba Buena Tea Company.
Brewed English Breakfast tea in a clear glass mug with dark pouch and metal infuser nearby, by Yerba Buena Tea Company.
English Breakfast loose leaf black tea in sealed black canister with beige label, by Yerba Buena Tea Company.

Organic Black Tea | Bold & Malty | High Caffeine

Organic English Breakfast Black Tea

Blended in Oregon Bold Malty

A malt-forward black tea blend from northern Thailand. The morning cup that holds up to milk, sugar, and the rush that follows.

Ingredients: Organic Black Tea.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About English Breakfast

The breakfast blend built for milk and momentum.

English Breakfast is an organic black tea blend from northern Thailand, brewed stronger and maltier than most single-origin teas. The leaves steep into a deep amber cup with chocolate-malt notes that hold up under milk and sugar. The tannins cut through the fat of a heavy breakfast. The caffeine wakes the brain. The ritual anchors the morning before the day scatters it.

Why blends, not single-origin.

Single-origin teas celebrate the character of a specific place and harvest. Blends celebrate consistency. English Breakfast is calibrated to taste the same every time you brew it, which is the point. The morning cup should not surprise you. It should ground you. Different harvests from the same region get blended to smooth out seasonal variation. The result is a tea that shows up the same way, day after day, year after year.

The pairing logic.

The tannins in black tea bind to proteins and fats, which is why the British paired this style of tea with eggs, bacon, and sausage. The tea cleanses the palate between bites. Milk softens the astringency. Sugar rounds the malt into something almost dessert. The combination has been the morning anchor of the British Isles since the mid-1800s, and it still works for the same reasons.

Organic Ingredients
  • Organic Black Tea
Tasting Notes

Aroma: Warm toast, malt, and a hint of chocolate. The scent of a bakery at sunrise.

In the cup: Full-bodied and brisk. Malty sweetness up front, then a clean astringency that wakes the palate. The chocolate notes sit underneath.

With milk: The tannins soften. The malt deepens. The cup reads as creamy and round, closer to hot cocoa than tea.

Finish: Clean and snappy. A faint chocolate-malt sweetness lingers.

Why You'll Love It

The breakfast tea tradition: English Breakfast emerged as a category in the mid-1800s, when British tea blenders started calibrating robust black teas specifically to pair with the heavy fats of the traditional English breakfast: eggs, bacon, sausage, fried bread. The tannins in black tea bind to proteins and fats, cleansing the palate between bites. The caffeine offsets the post-meal slowness. The ritual became a cornerstone of British domestic life, exported globally through colonial trade routes.

Why blends matter: Single-origin teas celebrate terroir. Blends celebrate consistency. English Breakfast is calibrated to taste the same across harvests and years, which is the functional value of a morning tea. The cup should not surprise you. It should anchor you. Different harvests from the same northern Thailand region get blended to smooth out seasonal variation in leaf character.

The morning anchor: Mornings scatter fast. The kettle boil, the four-minute steep, the first sip before the day starts moving: the ritual slows time for a moment. A strong, familiar tea provides grounding before the rush.

English Breakfast loose leaf black tea in sealed black canister with beige label, by Yerba Buena Tea Company.

English Breakfast

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Black Tea

Camellia sinensis

Assam, India & Yunnan, China

Black Tea

Camellia sinensis

A fully oxidized tea leaf with the caffeine to wake you up. Bold and malty.

In the cup

Black tea is the most oxidized of the true teas. The leaves are left to darken fully before drying, which deepens the color and the flavor into a brisk, malty cup with the body to stand up to milk. It also carries the most caffeine of any tea, the reason it is the classic morning brew. Most comes from Assam and Yunnan.

Traditionally grown in Assam, India & Yunnan, China

Shop Black Tea teas

1 of 1
TeaNorthern Thailand, Thailand

Organic English Breakfast Black Tea

Steep bold. Sip steady.

Caffeine: High
8.0 oz
Water
212°F
Temperature
1.0 tsp
Leaf
4 min
Steep Time
Re-Steep · Up to 1×
Boiling water, 4 to 5 minutes for the full malt character. The tannins can handle the heat. Add milk to soften the astringency, or drink it straight for the brisk, clean finish.
1
Cup

Craft Your Cup

A few notes from our teamakers.

The Classic Builder's Tea
Brew 1 heaping teaspoon in 8 ounces of boiling water for 5 minutes. Add a generous splash of whole milk and 1 teaspoon of sugar. The British working-class morning ritual: strong, sweet, milky. Pair with buttered toast.

Iced Breakfast Tea with Lemon
Brew double-strength (2 teaspoons in 8 ounces, 5 minutes). Pour over ice. Add a squeeze of fresh lemon and a drizzle of honey. The tannins stay bright when cold-shocked. The lemon cuts the malt. Drinks like a more sophisticated iced tea.

Tea-Poached Eggs
Brew 2 tablespoons of leaves in 4 cups of water for 10 minutes. Strain. Bring the tea back to a bare simmer and poach eggs directly in the liquid for 3 to 4 minutes. The tannins firm the whites, and the tea flavor infuses subtly into the yolk. A breakfast pairing taken literally.

Loose leaf English Breakfast black tea with curled leaves scattered on white background, by Yerba Buena Tea Company.

Your Questions About English Breakfast, Answered.

Is this stronger than Earl Grey?

Yes, in body and tannin structure. English Breakfast is designed to be thick and malty, built to hold up under milk. Earl Grey is lighter and more aromatic, led by the Bergamot oil rather than the tea base itself. Same caffeine level, different weight in the cup.

Do I need to add milk?

No, but the tea was designed with milk in mind. The high tannin content can read as astringent when brewed strong and drunk straight. Milk softens that edge. If you prefer it black, steep for 3 minutes instead of 5 to keep the astringency lighter.

Why is it called Breakfast tea?

The style emerged in the mid-1800s as a tea specifically blended to pair with the heavy fats of a traditional English breakfast: eggs, bacon, sausage, fried bread. The tannins in black tea bind to proteins and fats, cleansing the palate between bites. The name stuck, even though the tea now gets brewed at all hours.