1.7 oz. (20 cups) or 6 oz. (80 cups)
This is an unexpected tea, born of necessity after a year of civil conflict and a devastating earthquake. On account of all the strife and uncertainty in Myanmar this year, our partners in Mogok, along with several other growers in the region, were unable to produce enough raw leaf to meet demand. So they combined their harvests to create this amazing new black tea breakfast blend. The dry leaf of Burmese Breakfast has an earthy, woody aroma with hints of hazelnut, chestnut, and rye bread. When brewed, the tea reveals a bouquet of blackberry and redcurrant jam, with subtle floral notes. The palate is vibrant, with earthy and mossy hints, alfalfa sprouts, and a touch of malty whiskey.
Brewing instructions
Amount: 2 grams of loose tea per cup of water (a pinch)
Temperature: 200 ̊ (Just off the boil)
Steep time: 3 minutes
About Our Burmese Tea
Myanmar, also known as Burma, is one of the few native tea countries. But nearly 50 years of rule under a military dictatorship, coupled with a long-running civil war and a society closed off from Western contact, meant that Burmese tea was generally unavailable outside the country. Since the dissolution of military rule in 2011, however, Myanmar has opened its doors to foreign investment and we're one of the first American companies to offer its unique tea.
Our Burmese tea comes from a woman-owned family farm in Mogok. It consists of 100 acres of old tea plants and 80 acres of newly planted tea. The estate is capable of producing up to 25 kg of tea per month by hand.
The farm's goals are to produce high quality, organic teas by working alongside nature and to create long-lasting and rewarding careers in tea for local people by providing hands on training. Special care is taken to protect the environment by developing production methods that emphasize sustainability and which prevent destruction of the local environment -- much of which has been damaged by local gem mining. The estate aims to offer alternative work to miners.
