Combining various black teas from different tea growing regions began virtually in parallel with the arrival of those teas to England in the 18th century however calling such a blend “English Breakfast” didn’t occur until 1843 and it didn’t start in England at all. When Richard Davies arrived in New York City from northern England in early 1843 he had little money and knew no one, despite this he managed to secure a relationship with a small tea importing company and began packaging and selling his g his teas to the public under the newly created Canton Tea label. At the time Oolong tea was the most popular tea variety in New York however Oolong tea was also quite expensive so Mr Davies started working on his own tea blend that would use cheaper teas but produce an overall tastier product. Mr Davies original blend used a base of Chinese grown Keemun blended with a combination of Ceylon and Taiwanese Powchong (sadly the last has been lost to time and no longer exists) to create what ended up being the world’s very first “English Breakfast Tea”. The blend became so popular that soon Mr Davies secret recipe was deciphered and English Breakfast tea blends began to appear across the globe.