شاي إفطار إنجليزي ورق سائب

The Assam base gives it a malty depth that holds up well with a splash of milk. I've been drinking it every morning for two weeks and the tin is already half gone.

I’ve tried a dozen breakfast blends and this one finally nails the balance—the Assam gives it that malty kick while the Ceylon keeps it smooth enough to drink without milk. Steeps to a deep, rich colour in about three minutes and the aroma fills the kitchen. Already ordered a second pouch.

First cup this morning and the colour alone told me it was going to be good—deep amber, no bitterness. It’s got that proper malty backbone from the Assam but the Ceylon keeps it smooth enough to drink black, which is exactly how I like it.