Everything a morning cup should be: full-bodied, coppery-bright, and built to stand up to milk. This is a traditional three-origin blend — high-grown Ceylon-style leaf from Sri Lanka's Nuwara Eliya, Dimbula and Uva districts, Kenyan leaf from the Nandi Highlands and Kericho, and Nilgiri from India — rolled into one honest, satisfying breakfast tea.

Ingredients: Black tea (Flowery Pekoe grade). Caffeine: Medium.
Brewing: 1 tsp per cup, freshly boiled water, 3–5 minutes. Takes milk and sugar beautifully.

Loose leaf — available in 2 oz, 4 oz, 8 oz and 16 oz.