Whittington Black Tea No. 2 English Breakfast — 15 pyramid tea bags of 1.9 g

The English Breakfast is a historic blend that originated in the United Kingdom in the 19th century, was popularized by Queen Victoria, and subsequently became a staple of the English breakfast. The classic recipe combines:

• Assam (Northeast India, ~50-60% of the blend) — contributes the malty and robust body, the dark amber color, the structure. Main origin.
• Ceylon (Sri Lanka, ~30-40%) — brings aromatic vibrancy, length on the palate, and a subtle floral character.
• Kenya (~10%, optional depending on the brand) — adds roundness .Whittington No. 2 is a traditional Assam + Ceylon blend.

An English Breakfast pairs very well with milk — it's even its historical use. Unlike green tea or oolongs , milk doesn't overpower its flavor profile.

Approximately 40-50 mg of theine per 1.9 g tea bag when brewed according to the recommended parameters (95°C, 4 min, 200 mL). This is a standard black tea in terms of theine content, less than espresso (~60-80 mg/cup) but sufficient for a stimulating morning effect —hence its popularity at breakfast. A longer brewing time (6-7 min) releases slightly more theine but also more bitter tannins. Suitable for morning and afternoon consumption; avoid in the evening if you are sensitive to caffeine.

Only one infusion is recommended for this type of blend. Unlike green teas (Sencha) or oolongs, black tea releases most of its aromas and caffeine during the first infusion. A second infusion would result in a pale, weak, and disappointing brew. If you want to try something different, make a second cup with a fresh tea bag or explore another Whittington blend (Green Tea No. 17 for a real contrast, or Red Fruits No. 13 for variety).

British historical debate!

• MIF (Milk in First) — a traditional Victorian aristocratic. The milk is poured before the hot tea, thus avoiding thermal shock to the fine china (which could crack at the time). Today, with modern porcelain, this is no longer a requirement. The result is a better-mixed milk , but one that is more difficult to measure (it's impossible to adjust the amount).
• TIF (Tea in First) — a more modern and flexible method . The tea is poured first, and the milk is added last according to taste. This allows for precise control of the amount of milk . Adopted by most tea rooms and contemporary enthusiasts.

Both methods work perfectly for an English Breakfast Whittington No. 2. The Royal Society of Chemistry recommended MIF in 2003 for optimal mixing — but the most important thing is the result on the palate.

Yes, very versatile :

• Breakfast — ideal with eggs, bacon, scones, marmalade, porridge, buttered toast. The malted body balances proteins and fats.
• Afternoon tea — perfect with scones with clotted cream and jam, cucumber sandwiches, Victoria sponge cake.
• Afternoon break — natural companion to dry biscuits, shortbread, cakes, brownies.
• Light digestive — after a rich meal, an English Breakfast (plain or with a little honey) aids digestion — the tannins stimulate bile secretion.

Yes, two other Whittington references in the catalogue:

• Green Tea No. 17 — Sencha from Japan, vegetal and iodine notes.
• Red Fruit Black Tea No. 13 — black tea flavored with raspberry/blackcurrant/hibiscus, with fruity gourmand notes.