The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a popular name applied to all China flavored blends of black teas, although, at first, it was intended to describe only the teas known as North China Congous. During colonial times these teas were popular with the English people as breakfast teas. The name was originated by Americans of the period-and it is little known in England. English Breakfast teas are aromatic, strong, and without bitterness. They are popular iin the United States.
Modified and compiled for the FOOD RESOURCE, Public Health and Human Sciences, Oregon State University