English breakfast, irish breakfast, scottish breakfast, melbourne breakfast, perth breakfast, the list goes on.
Breakfast teas were originally blended to give a strong brew, usually taken with milk, to complement a hearty english style breakfast of eggs, bacon, toast, butter and of course kippers and whatever else the gourmand desired!
In the past,the teas were a blend of malty assam and/or strong ceylon teas. Sadly what passes off or is called english breakfast tea today is often a weak imitation of what it used to be. Very often bad or poor quality tea is used and by calling it english breakfast tea, tea suppliers disguise a poor tea blend behind a generic name.
To make matters worse and even more confusing, other breakfast teas such as scottish, melbourne and perth have now hit the market- no doubt to attract unwitting buyers and perhaps to play on their love for their home town or country.
If the consumer wants a good, strong english or irish breakfast (stronger and more pungent) tea the best advice is to buy a good premium quality tea or teabag. Maybe a taste test of two or three english breakfast teas will prove the variation of quality and flavour.
