Black tea is most commonly produced in South Asia and Africa. It has a stronger flavor than most other teas and also has higher caffeine content. Black tea is prepared from the leaves of Camellia Sinensis and it is the most fermented of all teas. Black tea from Ceylon Tea is primarily produced using the orthodox method, where tea leaves are first harvested and then rolled to small pieces and fermented. The fermented tea leaves are dried using fire kilns. This process gives black tea its characteristic strong, full-bodied flavor and deep brown color.

English Breakfast is a black tea blended in a style traditionally associated with a hearty English breakfast. Ironically, it was invented, in New York around 1843 by Richard Davies, who had established a tea business called Canton Tea company Then the British Planters in Ceylon started to replicate this blend by fermenting tea leaves to the precise point that pure black tea began to taste like the English Breakfast blend. We use the same unflavored Pure Ceylon high grown tea, from the original tea gardens where the distinct English Breakfast blend was perfected so that you can enjoy it any time of the day.