A full bodied Ceylon black tea in the English Breakfast style.

About English Breakfast tea

English Breakfast is a style of strong black tea (Camellia sinensis) made to be drunk in the morning, usually with milk. Ceylon tea suits the style well, often using broken grades that brew quickly to a full body and a bright, coppery color.

Sri Lanka has seven main tea regions. High-grown teas from Nuwara Eliya and Uva are bright and brisk, while low-grown teas from Ruhuna and Sabaragamuwa give a darker, stronger cup. Breakfast teas are commonly traded as broken grades such as BOP and BOPF, or as fannings for tea bags.

Common uses

• Morning tea with milk
• Tea bags for retail and food service
• Hotel and café service
• Base tea for chai and spiced blends

Storage and documents

Kept sealed, cool and dry, black tea typically keeps two to three years. Buyers commonly ask for a certificate of analysis, the Sri Lanka Tea Board export documentation, a certificate of origin and, for some markets, pesticide residue results. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the tea type and leaf grade, the region or elevation preferred if any, the format (bulk chests or sacks, tea bags or retail packs), the quantity per shipment and how often, any private label needs, the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the residue limits of the destination market helps the supplier match the right teas.

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