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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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Attempting to wean myself from coffee completely in the mornings, I am
trying to find a good breakfast tea. I cannot abide Twinings English Breakfast, I have given thought to Taylors of Harrogate's Scottish Breakfast (which certainly appeals to my Scottish heritage!) What is the difference between a Scottish Breakfast and an English Breakfast? Should I not even bother with the Scottish Breakfast and try a Oolong? My current tastes are as follows: Hu-Kwa Lapsang Souchong by Mark T. Wendell (my favorite blend). Republic of Tea Moroccan Mint Prince of Wales Keemun by Twinings I used to have Twinings Earl Grey...but I found that the bergamot was giving me migraines. |
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On Tue, 19 Jul 2005 21:56:18 -0700, Mike Fulton wrote:
> Attempting to wean myself from coffee completely in the mornings, I am > trying to find a good breakfast tea. Try a very simple Kenian BOP, it is strong, full of flavour, and takes milk very well. JB |
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On breakfast teas, different brands have different blends, so you have
to do some experimenting. I read somewhere that Scottish breakfast was blended to go with Scotland's soft water. I like it better than the English breakfast or Irish breakfast that I have tried, but I don't really know what I was drinking in any of these cases. Toci |
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What is the difference between a Scottish Breakfast and an English
Breakfast? The English Breakfast is a blend of several black teas from India, Sri Lanka, China and Kenya, of the flowery pekoe grade. The English Breakfast was actually invented in Edinburgh, Scotland. A tea master by the name of Drysdale came up with the idea of marketing his blend as "Breakfast Tea". The concept soon spread to England where tea had become enormously popular. The English of the 19th Century were crazy for anything even remotely Chinese, where tea in its most purest form originated. Tea houses in London began adding "English" to the name, and the tea became and remains one of the most popular teas in England. Hot tea brewing preparation of the English Breakfast: Scoop 2-4 teaspoons of tea into the teapot. Pour in boiling water that has been freshly drawn (previously boiled water has lost most if its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup, add milk (do not use cream) and sugar to taste. When you are making a pot of tea - using loose tea of course - you will see the tea leaves uncurl and expand dramatically. The Scottish Breakfast is like a proper Highlander - robust, malty (not unlike a good Scotch) and full of life and vigor. Highlanders liked their tea very strong and insisted on hints of cask oak to remind them of their clan's own special elixir - single malt Scotch. The Scottish blend consists of 2nd Flush Assam tea (thick, robust with hints of malt); January production South Indian tea (high mountain grown that has flavour which accentuates the Assam; Keemun Panda #1 which has a winy character further enhancing the stout malty character of the blend; and finally a Chingwo County Orange Pekoe which gives the distinct oaky character. This tea is usually taken with milk which further lends a malty and reddish character to the tea. Hot tea brewing preparation of the Scottish: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste. - Athooya http://www.niftea.com your cup of tea to the healthy lifestyle Mike Fulton wrote: > Attempting to wean myself from coffee completely in the mornings, I am > trying to find a good breakfast tea. I cannot abide Twinings English > Breakfast, I have given thought to Taylors of Harrogate's Scottish > Breakfast (which certainly appeals to my Scottish heritage!) What is > the difference between a Scottish Breakfast and an English Breakfast? > Should I not even bother with the Scottish Breakfast and try a Oolong? > > My current tastes are as follows: > > Hu-Kwa Lapsang Souchong by Mark T. Wendell (my favorite blend). > > Republic of Tea Moroccan Mint > > Prince of Wales Keemun by Twinings > > I used to have Twinings Earl Grey...but I found that the bergamot was > giving me migraines. |
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![]() "Mike Fulton" > wrote in message oups.com... > Attempting to wean myself from coffee completely in the mornings, I am > trying to find a good breakfast tea. Mike, I make my own blend of black (or red, to be precise) "breakfast" tea from roughly equal parts of Assam, Nilgiri, Ceylon and Yunnan. Upton has a good selection of all these teas; I choose BOP organic types by preference. You can vary the mix to suit your taste - I've added Kenya, Darjeeling and Keemun at various times, depending on what I had on hand and my mood. Three minutes in boiling water seems to be about right for my taste, and its versatile: I drink it plain, with milk and/or sugar and iced. Good stuff, not expensive, and I think it's fun to experiment with the way the flavors of the different teas interplay with one another. Regards, Dean |
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![]() Mike Fulton wrote: > Attempting to wean myself from coffee completely in the mornings, I am > trying to find a good breakfast tea. I cannot abide Twinings English > Breakfast, I have given thought to Taylors of Harrogate's Scottish > Breakfast (which certainly appeals to my Scottish heritage!) What is > the difference between a Scottish Breakfast and an English Breakfast? > Should I not even bother with the Scottish Breakfast and try a Oolong? > > My current tastes are as follows: > > Hu-Kwa Lapsang Souchong by Mark T. Wendell (my favorite blend). > Republic of Tea Moroccan Mint > Prince of Wales Keemun by Twinings My guess is you might like a Yunnan. A nice, flavorful Yunnan for breakfast is Upton's Yunnan GFOP (ZY40 in their catalog numbering system). It is also very modestly priced. As you have a Keemun on your list, you could also try their Keemun Mao Feng (ZK98), which is an absolutely superb tea, about twice the price of the ZY40, but still less than 10 cents per gram. Randy |
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>Attempting to wean myself from coffee completely in the mornings, I am
>trying to find a good breakfast tea. I cannot abide Twinings English >Breakfast, I have given thought to Taylors of Harrogate's Scottish >Breakfast (which certainly appeals to my Scottish heritage!) What is >the difference between a Scottish Breakfast and an English Breakfast? >Should I not even bother with the Scottish Breakfast and try a Oolong? > >My current tastes are as follows: > >Hu-Kwa Lapsang Souchong by Mark T. Wendell (my favorite blend). > >Republic of Tea Moroccan Mint > >Prince of Wales Keemun by Twinings What is wrong with Prince of Wales or Lapsang Souchong in the morning? I would think that an oolong would be a little bit too light for something early in the morning, but then here it is 9:30 and I am having a tikuanyin right now. Most of the "breakfast" teas are very robust and often heavily charged with Uva-grown Ceylon teas. Either you like that or you don't. If you don't, keemun in the morning sounds just fine to me. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
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In article <9urDe.7823$N91.5608@trnddc08>, DPM > wrote:
>"Mike Fulton" > wrote in message >> Attempting to wean myself from coffee completely in the mornings, I am >> trying to find a good breakfast tea. > >Mike, I make my own blend of black (or red, to be precise) "breakfast" tea >from roughly equal parts of Assam, Nilgiri, Ceylon and Yunnan. Upton has a >good selection of all these teas; I choose BOP organic types by preference. >You can vary the mix to suit your taste - I've added Kenya, Darjeeling and >Keemun at various times, depending on what I had on hand and my mood. Three >minutes in boiling water seems to be about right for my taste, and its >versatile: I drink it plain, with milk and/or sugar and iced. Good stuff, >not expensive, and I think it's fun to experiment with the way the flavors >of the different teas interplay with one another. I will say that if you like something really heavy and robust that does not get bitter, Upton's _Malawi BOP_ is excellent and cheap. And it would be a good choice to make a morning blend like this with. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
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You can try some of Adagio's black teas. They have nice sampler sizes,
so you can try a bunch of different ones. I'm very impressed with the quality of the leaf for the price. The keemuns, in particular, are very good. Keemun Mao Feng is nice sweeter and somewhat chocolaty. Or Keemun Hao Ya, if you like a more smoky, somewhat pine-like flavor. Also, you can try Golden Monkey -- a bit more full-bodied, more chocolaty and less smoky than a keemun. > > My current tastes are as follows: > > Hu-Kwa Lapsang Souchong by Mark T. Wendell (my favorite blend). > > Republic of Tea Moroccan Mint > > Prince of Wales Keemun by Twinings > > I used to have Twinings Earl Grey...but I found that the bergamot was > giving me migraines. |
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Scottish Breakfast and Irish Breakfast blends typically are
Assam-based, more so than English Breakfast blends. I don't think I've ever had a Scottish Breakfast tea and I am not sure how it would compare to Irish Breakfast. A lot depends on the vendor or brand, so you really have to experiment a bit to find what you like and not get too hung up on the names. Twinings English Breakfast is one of my favorites. Since you don't like it, do you want to try something stronger or mellower? Jackson's Irish Morning is an excellent morning eye-opener. Very strong and very smooth. If you want something mellower, try Twinings Ceylon Breakfast, which is the lightest of their "breakfast" blends. Rob |
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