Higgins Breakfast Blend Tea
Origin
Kenya, India, Sri LankaFlavour Notes
Bright, powerful, brisk, malt, sweetness
The Tea
Created to invigorate your morning, our Higgins Breakfast Blend tea is bright, powerful and full flavoured.
One of our most classic and iconic blends, our Breakfast Tea is the perfect accompaniment to the most important meal of the day.
We thought long and hard about this blend and what it would need to satisfy, choosing teas from Assam, Ceylon and Kenya. Combined, these teas create a wonderfully uplifting start to the day.
The robust and full-bodied flavour of Kenyan tea is complemented by malty Assam, with Ceylon for an energising freshness.
The small leaves of this blend allow the water to infuse a larger surface area of tea very quickly.
Higgins Breakfast Blend is brisk with a hint of sweetness.
Recommended brew method
Introducing Our Pyramid Tea Boxes
Our new pyramid tea boxes bring the same whole leaf quality you expect from our loose-leaf range, now in a form that combines elegance with ease. Beautifully boxed and perfect for gifting, travel, or refilling at home, they offer a timeless way to enjoy both classics and favourites.
From Honduran Highlands to Your Cup
In Marcala, Honduras, coffee is not just grown — it’s lived. What began with sixty-nine farmers determined to protect their land has grown into COMSA, a cooperative of more than 1,200 members whose work reaches from the mountainside to the classroom. Their coffee carries with it not only the flavour of the highlands, but the promise of a stronger, more hopeful community.
How Roast Level Shapes the Character of Coffee
The journey from green bean to finished coffee is shaped by countless decisions, but none more influential than roast level. This single factor determines whether a coffee is lively and bright, smooth and balanced, or bold and intense. At H.R.Higgins, we roast with purpose, tailoring each profile to bring out the finest qualities in the bean. Here’s how each roast style creates its own distinct experience in the cup.
