Klassisk svart

The malty body hits first, then that brisk finish cleans things up nicely—exactly what I want from a breakfast tea. Steeped it for four minutes with a splash of milk and it cut through my morning fog without turning bitter.

I've been brewing this every morning for a week and it holds up strong even after a three-minute steep, no bitterness creeping in. That brisk finish keeps me going through the whole afternoon, and the malty depth makes it feel like a proper English breakfast without needing milk. This is my new dail

The malty base hits first, then that brisk edge cuts through the finish—it’s exactly the wake-up call I need with breakfast. Steeps a deep, dark cup that holds up to milk without going weak, and the layers keep it from tasting flat.