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Taylors has been blending in Harrogate, Yorkshire since 1886, and English Breakfast is the blend that made the family famous. Assam, Kenyan, and Rwandan black teas are married into a cup that is robust, malty, and unmistakably British.
The brew is bright copper with a full body, brisk astringency, and a long, malty finish that takes milk and sugar without flinching. Steep one bag in freshly boiled water for three to five minutes; add a splash of milk for the proper builder's brew. Equally good iced.
