Tea from the Dimbula region was a favourite of the English and Scottish planters who pioneered the Ceylon tea industry. The name however, was coined by an Edinburgh tea maker in his effort to market his tea. He settled on the term ‘Breakfast Tea’, with London tea houses later adding ‘English’.
Today, English Breakfast tea remains hugely popular across the world. Its strength and character permit the addition of milk, cream, honey or sugar, but it’s just as good enjoyed straight.