English Breakfast Recipe

Heat water

Bring fresh cold water to a full rolling boil in a kettle (about 100°C / 212°F). Use fresh water rather than previously boiled water for best flavor.

Pre-warm vessel

Pour a small amount of the boiling water into your teapot or mug, swirl briefly to warm it, then discard the warming water.

Measure tea

Place 2 teaspoons of English Breakfast loose-leaf tea into the infuser or directly into the teapot. For a stronger cup, increase to 2½–3 tsp per 8 oz.

Pour water and steep

Pour 8 oz (≈240 ml) of the just-boiled water over the tea leaves. Cover the teapot or place a lid on the mug to keep heat in. Steep for 3½ to 5 minutes depending on desired strength: 3½–4 minutes for a smooth cup with honey notes, 4–5 minutes for fuller, brisk flavor.

Remove leaves

Remove the infuser or strain the tea into your cup immediately after steeping to avoid over-extraction and bitterness.

Taste and sweeten

Taste the brewed tea. If you want the smooth honey finish emphasized, stir in 1 teaspoon of honey while the tea is hot so it dissolves fully. Alternatively, add 1 tsp sugar if preferred.

Add milk or lemon (optional)

If you prefer milk, add 2 tablespoons of warm or room-temperature milk to the cup and stir. Do not add milk if you plan to use lemon (they curdle).

Serve

Serve immediately while hot. Enjoy plain or with biscuits/toast as an English Breakfast accompaniment.

Discard used tea leaves (compost if possible), rinse your infuser, teapot, and mug with warm water and allow to dry.