Perhaps it’s a tactful thing to bring up the topic of breakfast tea right about now since winter is upon us and we’d rather be stocking up on all the things that’ll keep us warm and feeling cosy through the nippy days ahead.
As the culture of afternoon tea and formal tea time dwindles to the league of hotels and culture chains, the one of breakfast tea is among the few things that have more or less stood the test of time. And it’s no surprise, really.
For starters, every kind of breakfast takes the addition of tea perfectly – a hearty spread of bacon and eggs or even just the bowl of fruit with a side of rye. The calorie-conscious can drink it guilt free and so can the binge eaters. In a hurry? Sip a mug full of builder’s brew and you are good till lunch.
In itself, tea is a strong enough nourishment. And paired with food, it adds to the nourishment quotient of the fare and makes the meal – even the most modest ones – a little bit more wholesome. And there may not be scientific reasons to prove why tea should go well with breakfast, but it really just does!
And as for the point about the choice of the brew itself, there’s really no two ways about it. It’s Assam tea, through and through; orthodox or grains, blended or single origin.
Maybe we can credit the pick to tradition and cultural conditioning, given how the British were the first to identify, grow and then trade in Assam tea. Or perhaps the fact that no other tea has ever been able to successfully stand up to a hearty English breakfast spread as well as an Assam tea. Whatever the reason, the bias stands in favour of Assam blacks.
Why an Assam tea?
Now, here are the facts when it comes to an Assam black tea:
- It’s strong as the bone.
- It’s rich, robust, and ample in the mouth.
- Its astringent qualities take to a buttery, creamy spread exceptionally well.
And unlike a Ceylon or a Keemun, black teas from Assam are unfailingly rich. They tend to be far more layered, hearty and with inherent creamy, sweet attributes that are a given of the terroir and the indigenous leaf varietal, too. These innate flavors tend to be quite strong and deep, to a point where the addition of some milk or a spritz of lemon only adds to the flavors, without taking away any of the characteristic Assam qualities.
Speaking of inherent qualities, it’s a proven fact that Assam teas are a rich source of caffeine. There’s just enough of it to perk up the senses and unlike, say a cup of coffee, caffeine from tea doesn’t overwhelm as much.Made right, an Assam tea can complement meals, mornings and moods quite effectively.
On a cold day, the flavours of apricots, red fruit, and nuts will, for certain, give you the feel of the summer sun; the malty notes blanket the senses with their thick ways, and the oaky notes in an Assam black tea hark back to the smell and the feel of a crackling fireplace.
Let’s not forget that breakfast time is as much to do with psychology and emotions as it is about what’s on the table. For instance, a happy breakfast time sets the tone for the day ahead. Satisfied with the meal, you are more likely to go through your day feeling positive and, of course, feeling fuller. And it’s likely that you’ll end up choosing better meals for lunch and dinner, too.
So, for a mealtime as important as this, it makes every sense to choose the best, most fitting beverage, that’ll bring everything on your plate together beautifully and then also inject some caffeine in your system for a brisk start to the day.
If we had to choose, we are all for the Halmari English Breakfast tea. The name reasons it out for us.