A traditional breakfast tea blend with a slight honeyed aroma. One of the most popular teas to wake up America. Controversy surrounds just how this breakfast blend of black tea earned its name. However, we have uncovered an 1843 trade journal entry giving credit to an industrious merchant by the name of Richard Davies in New York. Having recently arrived from England, Richard Davies borrowed $150 from a small investment firm to begin his tea trade. With the flavor of tea leaves climbing and falling in accord with each shipment, he endeavored to gain uniformity by blending several teas together. The resulting flavor reminded him of his morning tea back in England, so he chose the name “English Breakfast.” This blend quickly became his bestseller. Other tea traders, believing this blend had originated in England, began writing to England looking for a source to import this tea for their own trade. Of course, no Englishman had ever heard of “English Breakfast”. Although drinking a blend of tea was already much a part of British culture, the name “English Breakfast” originated in New York and not England. Kai’s English Breakfast tea keeps Davie’s traditional blend mixing Keemun black tea, grown exclusively in the Anhui province of eastern China, Ceylon black tea (Koslonda and Harrington estates of central Sri Lanka), and mountain-grown black tea from the Njombe District of Tanzania. This simple and invigorating brew remains one of the most popular teas to wake up America.
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