Assam gives this blend its backbone: malty, rich, and full-bodied, the same character that makes ordinary English Breakfast tea a reliable eye-opener. Ceylon leaves are added alongside it for brightness, bringing a citrusy edge that keeps the cup from turning heavy. Both are decaffeinated using a natural process before they're blended, so the leaves keep their robust flavour and body while losing the caffeine — a useful option for anyone sensitive to it or simply cutting back in the evening.
In the cup, expect rich malt with a thread of sweetness running underneath, honeyed rather than sugary, and a smooth, full-bodied texture that doesn't thin out for the lack of caffeine. Toasted grain notes sit alongside a whisper of dried fruit, and the aroma leans toward warm baked bread, which makes the first sniff almost as good as the first sip. It takes milk well, and a spoonful of honey or sugar rounds it out if you like your breakfast tea on the sweeter side.
Brew it as you would any black tea: a teaspoon of loose leaf per 8-ounce cup, water just off the boil, and around four minutes of steeping, closer to three for something lighter, nearer five if you want the malt to really come through. Strain or lift the infuser once it's done. It also takes well to cold brewing; leave the leaves in cold water for several hours and you get a milder, more refreshing iced version, handy on a hot afternoon when a full-strength cup feels like too much.
Store it the way you would any loose leaf: airtight, away from light and damp, and clear of strong-smelling neighbours like coffee or spices, which it will happily absorb. Kept that way it holds its flavour for up to two years, though it tastes best drunk well within that window. The Kent and Sussex Tea and Coffee Company packs this one for drinkers who want the familiar breakfast-tea profile without the jolt that usually comes with it.
