Barrel Aged Portland Breakfast
Barrel Aged Portland Breakfast
Barrel Aged Portland Breakfast
Barrel Aged Portland Breakfast
Barrel Aged Portland Breakfast
Barrel Aged Portland Breakfast
blend-number

Barrel Aged Portland Breakfast

FULL LEAF BLACK TEA

12 reviews

Our most sought after breakfast tea aged 18 months in a wet Westward Whiskey barrel. With intoxicating hints of dry Irish stout, lingonberry jam, and dulce de leche, let’s raise a cup of good cheer.

Tasting Notes:

Irish stout, lingonberry jam, and dulce de leche


106 in stock
Regular price $39.99 Save $-39.99
Customer Reviews
4.4 Based on 12 Reviews
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Filter Reviews:
TN
02/27/2021
Tawnie N.
United States United States
I recommend this product
Lovely

Portland Breakfast is my daily morning tea. Barrel-aged took it to another level. This could be my new daily!!

JC
02/26/2021
Jack C.
United States United States
I recommend this product
Love. It.

Barrel Aged Portland Breakfast is the only tea I’ll drink now.

BM
02/11/2021
Brendan M.
United States United States
I recommend this product
A Nice Black Tea, But Lacking Whiskey Flavor

I’m a huge fan of Smith Tea, especially their limited release teas (Lover’s Leap is one of my favorites), however I found this blend disappointing. While other reviewers felt the Whiskey flavor was overpowering, I couldn’t taste it at all. In then end I felt like I got a tin of Portland Breakfast that I just overpaid for.

TS
02/08/2021
Thomas S.
United States United States
I recommend this product
Black Poppy

One of your best teas. Highly recommended.

DV
01/10/2021
Diane V. Brown
United States United States
One of my favs!

Excellent!

Ingredients

Barrel aged Pu-erh, Assam, and Keemun black teas.

Blend Numerology

No. 1851 – The year the city of Portland, Oregon was incorporated.

Preparation

For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep one sachet or 1 tsp (3g) of loose tea for five minutes, then raise your cup of good cheer.

  • Select an Ingredient:
  • assam
  • keemun
  • pu-erh

Assam

Indian Black Tea

Assam tea is the biggest, brightest, richest and most astringent tea made. It is the backbone to breakfast style teas of nearly all brand and quality although it is also used in many blends for body and top notes. Assam is less floral and has more bread or biscuit-like flavor than other origins, and is often described as malty or coppery.

Assam Region

The Assam region is located in Northeast India, and borders Bhutan and Bangladesh. At near sea level, this region produces teas that are full flavored, rich, and chewy with distinct characteristics of caramel and malt. The best teas from this region are plucked and processed in June and July, a harvest also known as the 2nd Flush.

Keemun

Chinese Black Tea

Keemun tea is grown in the mountainous region of Eastern China called Anhui Province. There are many grades of Keemun, with Hao Ya being one of the best. Keemun Hao Ya has a very thin, wiry and tightly twisted leaf that is black with grey hues. This brings a unique, slightly smoky flavor and aroma that reminds us of camping on the Oregon coast. A great self drinking tea, tasty neat or with milk and sugar.

Qimen County

Qimen County is located in western Huang Shan Shi Prefecture in southern Anhui Province of China, and is famous for making one of the world's best black teas—Keemun. The county is still very rural compared to other parts of China, so it's the perfect place to slow down, kick up your feet and drink some fantastic tea. Harvest times are in the Spring and Summer.

Pu-erh

Chinese Pu-erh Tea

A highly prized Chinese Pu-erh tea, this full-leaf fermented black tea is aged for 3 years. Grown at around 5,000 ft elevation in Feng Cheng, Yunnan, China, this tea produces a dark liquor with smooth and complex earthy flavor and sweet lingering finish.

Yunnan Province

Yunnan which translates to "South Cloud", is a province jammed into the South Western most part of China. Not only does it share international borders with Myanmar, Laos and Vietnam, but there is a constant cultural exchange in these border regions, which is distinct from the rest of mainland China. Tea was first cultivated in this region thousands of years ago and it still produces some pretty amazing teas.