A hearty, dark, and quintessentially classic tea blend. A wonderful morning wake-up with a robust, satisfying flavor. English breakfast tea can also be enjoyed at any time of the day with an aroma reminiscent of vegetables or freshly cut plants.
Camellia sinensis assamica
BREWED COLOR AND TIME:
Deep Amber - Steep tea for 3 minutes in newly boiling water (212ºF).
English Breakfast Black Tea
Loose tea has a stronger and fresher flavor and uses whole (or very large pieces of leaves) which in turn allows all the essential oils of the tea leaf to be expressed in the water. Loose tea can be re-steeped several times without losing their favor.
All “true” tea comes from the same plant, called the Camellia sinensis. Any leaf, root, fruit or flower that comes from a different plant is considered an herbal tea. “True teas” can be categorized into 5 major categories: white, green, oolong, black, pu-erh. Generally, categories are defined by how the leaf is processed, the cultivars used and how much a tea is oxidized. Black and pu-erh tea are fully oxidized, oolong tea is partially oxidized and green and white teas are unoxidized.
BLACK TEA CUPCAKES
With Honey-Lemon Buttercream
Recipes by Darla with Bakingdom
Makes about 12 standard cupcakes and about 12 ounces of frosting
FOR THE CUPCAKES
- 1/2 cup hot milk
- 3 black tea bags
- 2 eggs, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (180 grams) cake flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1. Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
2. In a medium bowl, steep the tea bags in the hot milk for at least 10 minutes. Allow the milk mixture to cool to room temperature. Once cooled, whisk in the eggs and vanilla until combined; set aside.
3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).
4. Reduce mixer speed to low and add half of the milk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining milk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in extra black tea leaves, if desired.
5. Fill each cupcake liner with three tablespoons of batter. Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.
Transfer to a wire cooling rack and allow to cool completely before frosting.
FOR THE FROSTING
- 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
- 1/2 pound (about 2 cups or 250 grams) confectioners’ sugar
- 2 tablespoons honey
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 tablespoon (15 ml) heavy cream
- 1/4 teaspoon freshly grated lemon zest
1. Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and honey. Beat in the remaining sugar. Add the heavy cream, lemon juice, and lemon zest, whisk on high for 6 minutes.
These turned out delicious, and they were a snap to make. They’d be perfect for any afternoon tea party, and since they have tea and honey in them, you could definitely get away with calling them breakfast. 🙂