A staple in many households, Bigelow English Breakfast Tea is the perfect Bigelow tea to start your day or provide a much needed afternoon pick-me-up. Made only with the finest hand-picked black tea leaves from high elevations that provide optimal conditions for producing leaves without any bitterness, this iconic blend is both rich and robust and not to be missed.
So where exactly did the name “English Breakfast” actually come from? One would assume it came from England, but it actually traces back, some say, to Colonial times in America. The black tea itself comes from Camelia sinensis leaves that are crushed and then exposed to air for several hours. Black tea’s prolonged oxidation gives the leaves a darker appearance. Three generations of the Bigelow family have continuously tasted and assessed the flavor and sensory experience of the black tea to ensure it consistently meets the profile of each blend.
The process of making black teas includes four steps:
- The tea leaves are withered by being exposed to air.
- They are rolled, a process that breaks down the cell walls and releases the natural oils in the leaves. This step also begins the oxidation process.
- The leaves are then oxidized or allowed to fully ferment.
- They are then dried, which halts the oxidation process.
The Bigelow family has used the same high-elevation tea gardens for over 75 years, maintaining the quality standard Ruth Campbell Bigelow set in 1945. As a result, you’ll enjoy a full-bodied yet smooth cup of tea that is bold with a malty-rich aroma that is spectacular on its own or with a splash of milk and sugar.
The next time you’re looking for a rich, robust, refreshing and flavorful cup of tea, reach for Bigelow English Breakfast tea.
Cheers to every delicious cup!