English breakfast tea is a traditional blend of teas originating from Assam, Ceylon and Kenya, with Keemun sometimes included in more expensive blends. It is a robust, full-bodied beverage with light floral undertones (sometimes referred to as "coppery"). When blended with milk, it produces a comforting aroma eerily similar to warm toast and honey. And as we know, the olfactory receptors in our noses are responsible for 80% of what we perceive as flavor.
According to the Linus Pauling Institute, this beverage, made from the leaves of the Camellia sinensis plant, is the second most widely consumed drink in the world, after water. Because black tea can retain its flavor for years, it has been a popular article of trade for centuries, creating important relations between nations throughout the planet.
English Breakfast Tea was actually invented in Edinburgh, Scotland. A tea master by the name of Drysdale came up with the idea of marketing his blend as "Breakfast Tea". The concept soon spread to England where tea had become enormously popular. The English of the 19th Century were crazy for anything even remotely Chinese, where tea in it's most purest form originated. Tea houses in London began adding "English" to the name, and the tea became, and remains, one of the most popular teas in England.