English Breakfast Tea
The most popular tea blend in Britain, English Breakfast, was first devised by a tea master by the name of Drysdale in Edinburgh in the latter part of the 19th century. Because of the heaviness of the typical breakfast, Drysdale saw the need for a strong tea blend to accompany the meal. He named his blend "Breakfast Tea." Queen Victoria, when in residence at Balmoral in Scotland, purchased it. London tea merchants saw the marketing benefits and began producing their own blends, adding the word "English" to the name. English Breakfast teas are usually composed of black teas, including Keemun from China and Assam and Ceylon varieties. Other versions soon followed, such as Irish and Scottish Breakfast teas. These tend to have a higher proportion of Assam teas; Irish Breakfast teas are generally the strongest, while Scottish Breakfast teas use specific varieties to produce a "malty" or "oaky" taste.
The most popular tea blend in Britain, English Breakfast, was first devised by a tea master by the name of Drysdale in Edinburgh in the latter part of the 19th century. Because of the heaviness of the typical breakfast, Drysdale saw the need for a strong tea blend to accompany the meal. He named his blend "Breakfast Tea." Queen Victoria, when in residence at Balmoral in Scotland, purchased it. London tea merchants saw the marketing benefits and began producing their own blends, adding the word "English" to the name. English Breakfast teas are usually composed of black teas, including Keemun from China and Assam and Ceylon varieties. Other versions soon followed, such as Irish and Scottish Breakfast teas. These tend to have a higher proportion of Assam teas; Irish Breakfast teas are generally the strongest, while Scottish Breakfast teas use specific varieties to produce a "malty" or "oaky" taste.
Afternoon Tea
English blends named "Afternoon Tea" are devised to provide a refreshing lift, rather than the eye-opening effect of the Breakfast teas. The emphasis is on flavor and less on strength. In many cases, Darjeeling is a major component of these blends. Darjeeling is grown in India at the foothills of the Himalayas. Known as the "champagne of teas," it is reminiscent of muscatel, with a light and delicate flavor. These blends are the perfect accompaniment for the foods served at a traditional English "tea."
Earl Grey
Earl Grey is the second most popular tea blend in Britain, as well as a worldwide favorite. It is made of black China teas that have been flavored with oil of bergamot, a pear-shaped orange -- not to be confused with the plant known as bergamot, which is a mint. The tea was named after Charles Grey, the second Earl Grey and the Prime Minister of Great Britain from 1830 to 1834. There are many conflicting stories as to how the tea came to be named after him. One dramatic legend has Lord Grey saving a mandarin's son from drowning and being presented with the tea as a gift. However, Grey never visited China. Another story has it that the tea was the Earl's personal blend. Two tea companies, Twinings and Jacksons of Picadilly, claim to have the recipe that the Earl entrusted to them. Another version of the tea, Lady Grey, is composed of black tea and bergamot with the addition of Seville orange and lemon flavoring.
Royal Teas
Tea blends that have been devised for royalty are also offered by certain tea merchants. King Edward VII gave permission to Fortnum & Mason to market his personal tea blend in 1902. It was named "Royal Blend Tea." It is composed of Ceylon pekoe and Assam teas and is described as having a honey-like smoothness and a traditional taste. In 1921, Twinings received royal permission to market "Prince of Wales" tea, named after the current Prince Edward. It was the prince's preferred blend of Chinese black teas, specifically selected to produce a light, delicate flavor.
English blends named "Afternoon Tea" are devised to provide a refreshing lift, rather than the eye-opening effect of the Breakfast teas. The emphasis is on flavor and less on strength. In many cases, Darjeeling is a major component of these blends. Darjeeling is grown in India at the foothills of the Himalayas. Known as the "champagne of teas," it is reminiscent of muscatel, with a light and delicate flavor. These blends are the perfect accompaniment for the foods served at a traditional English "tea."
Earl Grey
Earl Grey is the second most popular tea blend in Britain, as well as a worldwide favorite. It is made of black China teas that have been flavored with oil of bergamot, a pear-shaped orange -- not to be confused with the plant known as bergamot, which is a mint. The tea was named after Charles Grey, the second Earl Grey and the Prime Minister of Great Britain from 1830 to 1834. There are many conflicting stories as to how the tea came to be named after him. One dramatic legend has Lord Grey saving a mandarin's son from drowning and being presented with the tea as a gift. However, Grey never visited China. Another story has it that the tea was the Earl's personal blend. Two tea companies, Twinings and Jacksons of Picadilly, claim to have the recipe that the Earl entrusted to them. Another version of the tea, Lady Grey, is composed of black tea and bergamot with the addition of Seville orange and lemon flavoring.
Royal Teas
Tea blends that have been devised for royalty are also offered by certain tea merchants. King Edward VII gave permission to Fortnum & Mason to market his personal tea blend in 1902. It was named "Royal Blend Tea." It is composed of Ceylon pekoe and Assam teas and is described as having a honey-like smoothness and a traditional taste. In 1921, Twinings received royal permission to market "Prince of Wales" tea, named after the current Prince Edward. It was the prince's preferred blend of Chinese black teas, specifically selected to produce a light, delicate flavor.
