Tea with high caffeine : German Breakfast

There is nothing better than starting your day off with a good hearty cup of black tea. While there are many types of black teas, certain varieties are stronger than others and are processed in a way that yields more caffeine.

Breakfast tea defined

Breakfast teas are hardy, robust blends that take milk well. The origins of the first breakfast tea, English breakfast is a bit obscure. One story has it that a tea purveyor named Drysdale came up with a blend he labeled as “Breakfast” in the mid-1800s, to make it clear that the tea was meant to be paired with the morning meal, perhaps. At any rate, the concept of a “breakfast” blend caught on, and spawned additional variants. Another story starts off in 1843 in New York City. Richard Davies enveloped a blend of tea in a fancy foil exterior, and named it English Breakfast tea. It became so popular that other inquisitive retailers wrote to London asking where to get it, but no Englishman ever heard of it. Eventually the mixture was sent to China where it was duplicated and became the staple as we know today.

Different breakfast tea with high caffeine

While original English Breakfast tea used Keemun tea from China, other variants appeared over the years each with a different twist. Teas from India and Sri Lanka (Ceylon) were incorporated to provide additional body and strength. Assam teas are a different genus than their Chinese counterparts, and typically contain slightly more caffeine.

For example, Scottish Breakfast was developed to withstand the soft water of the Scottish highlands. Irish Breakfast is Assam heavy and had a very malty characteristic. There is no set formula for various types of breakfast tea, so ultimately an Irish Breakfast formula from one tea vendor may be total different from another, although they should contain plenty of Assam.

German Breakfast: A tea with high caffeine

Also known as East Frisian blend, this tea blend originated in Germany. East Frisia, located on the North Sea, has a per capita tea consumption second only to Ireland. In an otherwise coffee drinking country, East Frisia is noted for its consumption of tea and its tea culture. Strong black tea is served whenever there are visitors to an East Frisian home or other gathering, as well as with breakfast, mid-afternoon, and mid-evening. Tea is sweetened with kluntjes, a rock candy sugar that melts slowly, allowing multiple cups to be sweetened. Heavy cream is also used to flavor the tea. The tea is generally served in traditional small cups, with little cookies during the week and cake during special occasions or on weekends as a special treat. Brown rum, mixed with kluntjes and left for several months, is also added to black tea in the winter

What makes German Breakfast tea have high caffeine?

Like many breakfast teas, Assam is the major tea component of this blend. Assam tea can come in many grades, and the higher grades are from leaves that are younger, and near the top of the plant where there is plenty of sun exposure and thus higher caffeine levels. Additionally, these choice blends are 'broken' purposely for additional surface area, thereby allowing more caffeine to be extracted and that malty backbone to shine through.

If you are looking for a new breakfast tea to try - we highly recommend giving German breakfast a try.