English breakfast: Full-bodied and rich. Originally a China black tea but now frequently includes a strong Ceylon tea component. May also include teas from Assam, Africa, and/or Indonesia.
Irish breakfast: More robust than English breakfast. Generally has a strong Assam component, giving it a malty flavor.
Scottish breakfast: Typically the strongest of the three. May include teas from China, Assam, Ceylon, Africa, and/or Indonesia.
It's important to note that at no time has there been a standard formula for any of these blends. "One company's English breakfast could be identical to another company's Irish breakfast," says Sanchez. In the end, it's really up to the individual tea drinker to try different blends and find the one he or she likes.
