Black Breakfast Style Tea Taster Assortment Loose Leaf Teas

Stock Status: In Stock
6 black tea varieties with t-sac tea filter sample pack to brew your tea in

6 Pack Variety Assortment - Breakfast Style Black Teas

Comes in Re-sealable Pouches

for Freshness You Can Taste!

Taster notes included as well as a tea filter sample pack

English Breakfast, 20g
Country of Origin. Assam and Sumatra
Cup Characteristics. Stronger than many breakfast teas, doesn't exchange strength for flavour. Malty spicy and aromatic.
Infusion. Bright and reddish.
Ingredients. Black Flowery Pekoe tea.

Irish Breakfast, 20g
Country of Origin. India, Kenya - Region Assam, Kiambu
Cup Characteristics. Superb colour, malty and very full bodied.
Infusion. Bright and coppery .
Ingredients. A stout robust blend of February Kenya and second flush Assam

Scottish Breakfast, 20g
Country of Origin. Blended from Indian and Chinese grown teas.
Cup Characteristics. Malty full bodied character with bright flavoury notes and hints of cask oakiness.
Infusion. Bright and coppery - Especially enticing with milk.
Ingredients. 2nd flush Assam, High mountain south Indian, Keemun Panda#1 and Chingwo County Orange Pekoe.
Northern Blend, 20g
Country of Origin. Blend: China, Kenya, India
Cup Characteristics. Lightly astringent cup becomes golden bright with milk.
Infusion. Bright and Golden - Especially enticing with milk.
Ingredients. Black Flowery Pekoe tea. FTOP, BP1, FBOP, BOP.

Vietnamese OP (Orange Pekoe), 20g
Country of Origin. Vietnam.
Cup Characteristics. Mild yet spicy and highly aromatic for it's type.
Infusion. Bright and reddish.
Ingredients. Orange Pekoe black tea.

Keemun Panda #1, 20g
Country of Origin. China, Anhui Provence.
Cup Characteristics. Complex and subtle. Aromatic and penetrating without being lush or floral.
Infusion. Bright and reddish.
Ingredients. China black tea.

Sample Pack of Tea Filters
Fill with tea to taste
Bend flap and use as a hook to suspend the tea in the cup
Brew your cuppa
Can be used more than once to re-infuse (if appropriate).

Hot Tea Brewing Method
Bring fresh cold water to a rolling boil. Place 1 teaspoon for each cup into the pot (for a more intense infusion, add a little more tea). Pour boiling water into the pot, cover and allow to steep for 3 to 7 minutes according to taste. the longer the steep, the stronger the brew.
Add milk and sugar to taste, but can be drunk "straight up."

Iced Tea Brewing Method
For either type, brew as for hot, but add more tea - a general rule of thumb is to double the amount used. When the tea has cooled a little, pour over ice. It is important to make it a little stronger as the ice will water it down.
Alternatively, you can place the tea in a jug and add cold water. Leave to infuse for a few hours (or overnight in the fridge) strain and enjoy. Cold brewing will give a smoother taste.

Simpli-Special - Tea as it Should be!
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