What is in the classic English breakfast blend?
3803069#0
English breakfast tea is a traditional blend of teas originating from Assam, Ceylon, and Kenya. It is one of the most popular blended teas, common in British tea culture.
English breakfast tea
3803069#3
Accounts of its origins vary. Drinking a blend of black teas for breakfast is indeed a longstanding British custom. The practice of referring to such a blend as "English breakfast tea" appears to have originated not in England but America, as far back as Colonial times. An additional account (referencing a period-era Journal of Commerce article) dates the blend to 1843 and a tea merchant named Richard Davies in New York City. Davies, an English immigrant, started with a base of Congou and added a bit of Pekoe and Pouchong. It sold for 50 cents a pound, and its success led to imitators, helping to popularize the name. An investigation to find this source failed to locate it but did come upon an earlier reference to the same story in an 1876 edition of the Daily Alta California, citing "a New York commercial journal" and dating the tea's origin to 1844. In an 1884 American publication it was noted that "Bohea teas (are) known to trade in this country as "English Breakfast" tea, from its forming the staple shipment to England". Accounts of the emergence of the blend in the UK give its origins in Scotland in 1892, where it was initially known simply as "breakfast tea". It was in part popularised by Queen Victoria, having returned with a supply after tasting the tea at Balmoral and it subsequently acquired the prefix "English".
English breakfast tea
3803069#2
The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun sometimes included in more expensive blends. Common brands of English breakfast tea include Twinings, Dilmah, Taylors of Harrogate, Ahmad Tea, Tetley and PG Tips.
English breakfast tea
3803069#1
English breakfast tea is a black tea blend usually described as full-bodied, robust, rich and blended to go well with milk and sugar, in a style traditionally associated with a hearty English breakfast.
English breakfast tea
68768#54
The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, tomatoes, Swiss cheese, and sliced pickles. "Twaróg," a Polish cheese, is the breakfast classic and comes in many forms. "Twaróg" can be eaten plain, with salt, sugar, or honey, or it can be mixed with chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.
Breakfast
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The Earl Grey Twist blend contains lemon myrtle from a farm in Lismore, the Sultry Chai blend is made with Australian mountain pepper leaf from South Gippsland, English Breakfast has organic Assam loose leaves from Sri Lanka, and Mint Lavender blend has lavender from France, and round leaf mint from Gippsland.
Madame Flavour
10562587#0
A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area. While it is colloquially known as a “fry up” in most areas of Britain and Ireland, it is usually referred to as a "full English breakfast" in England (often shortened to "full English"), and therefore, as a "full Irish", "full Scottish", "full Welsh", “full Cornish”, and the "Ulster fry" in the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland, respectively. It is especially popular in Britain and Ireland to such an extent that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire. On its origin, "Country Life" magazine states, "The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours."
Full breakfast
18973410#24
Tea and beer are typical and rather iconic drinks in England. Beer is used metaphorically to refer to pleasure, as in cakes and ale and beer and skittles. Most tea drunk in England is black tea. The types of single origin tea most commonly sold are Assam and Darjeeling from India, Ceylon (Sri Lanka) and Lapsang Souchong from China. English breakfast tea is a strong blend that goes well with milk and sugar. Earl Grey tea is flavoured with bergamot. A cup of tea is often accompanied with a biscuit or piece of cake.
Culture of England
77208#26
Many supposedly traditional English dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction. Thus piccalilli was introduced from India in the 18th century, as recorded by Hannah Glasse who gave a recipe for it in 1758. Conversely, dishes and sauces still considered foreign, such as fish in sweet and sour sauce, have been in English recipe books since the Middle Ages. Other dishes took their present form only gradually, as with the so-called "Full English breakfast". Breakfasts of this kind are indeed described in later editions of "Mrs Beeton", but as one of many variations. Thus her list of "Family Breakfasts for a Week in Winter" has for Wednesday something that looks fairly modern: "bread, muffins, butter, brawn, grilled bacon, boiled eggs"; but on other days less modern-looking breakfasts include mince, mutton cutlets, grilled kidneys, baked fresh herrings, and hash of cold game or poultry, while suggestions for "Family Breakfasts for a Week in Summer" included sardine toast, cold tongue, kedgeree and rissoles, and "Guests' Breakfast (Autumn)" included cold pheasant, game pie, and pressed beef.
English cuisine
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In Old English, breakfast was known as "morgenmete", meaning "morning meal".
A continental breakfast in UK and Irish hotels normally consists of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.) slices of cheese and cold meat, cereal, yogurts, fruit and drinks like coffee, tea or fruit juices. Although this is the traditional breakfast in parts of continental Europe, elsewhere these breakfasts are common only in the hospitality sector (particularly in economy and limited service hotels with no restaurant, as they require little preparation).
Breakfast