Bold Black Breakfast Tea

Full-bodied black teas from India and China can make a great swap for a morning cup of coffee.

By Robert Hanson | Experience Life

8 oz. water
1 heaping tsp. Assam tea (options: a robust Chinese black tea, such as Keemun, or an Irish breakfast tea, which is typically based on Assam)
1 tbs. milk of choice (optional)
1 tsp. honey or preferred sweetener (optional)

STEP 1

Heat water to a full boil and load loose tea into a tea ball or tea filter.

STEP 2

Pour water into a mug, add tea, and steep for three to five minutes.

STEP 3

Remove tea and add milk and sweetener, if desired. Serve.

Photography by: Terry Brennan; Food Stylist: Betsy Nelson

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Robert Hanson

Robert Hanson is a food and travel writer based in Southern California.

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