English Breakfast Pyramid Bags

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English Breakfast Pyramid Bags

$29.50

Full-bodied yet delicate infusion, this blend is a pure expression of a fine grade Ceylon tea. Grown & hand-cultivated within bio-diverse Sri Lankan rainforests, its savour holds subtle earthy undertones, optionally complimented with milk.

Earthy, Smooth, Uplifting

FBOP Black Tea

Organic, Gluten Free, Dairy Free, Vegan

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Origin

FBOP Black tea

Referencing the Flowery Broken Orange Pekoe system, this grade is defined by two principles; the size of individual tea leaves and the part of the leaf, the tea contains.

‘Broken leaf teas’ emphasize the area of which the tea is plucked and how many buds or tips remain. Due to the increased surface area, a broken leaf tea will produce a darker & more intense brew compared to other distinctions among the grading system. These young leaves characteristically full bodied, smokey and rich, creating many of the signature flavours and aromas in our classic teas.

Watch Steps

Watch and follow along with our step by step footage for a curated experiences.

Step 1: Preheat

Step 2: Weigh

Step 3: Infuse

Step 4: Serve

Watch Steps

Step 1: Preheat

Step 2: Weigh

Step 3: Infuse

Step 4: Serve

Infusion Guide with Notes

notes and tips

- Brewing Vessel (Teapot or Gaiwan)
  Digital Kettle
  Digital Scales
  Timer / Watch
  Serving Vessel
  Spoon
  Cup and Saucer

notes and tips

- Select your brewing vessel and preheat with hot water (preference being ceramic or porcelain teapots).
  
  Obtain quality water (filtered, free of foreign tastes) and fill your kettle, setting it to the appropriate temperature.

notes and tips

- Weigh the appropriate dosage of tea and ensure you add tea first, before following with water.
  Never add water directly from a coffee machine or steamy water source as this may scald the leaves.
  Each tea is specifically formed to match it's assigned time. It is critcal that the tea follows the required steep
  time.

notes and tips

- Once desired infusion time has finished, separate the leaves from the tea liquor by removing the infuser basket or by transferring the tea liquor to a serving vessel.