This punchy, loose-leaf breakfast tea provides a rich, caffeinated start to the day and is sourced primarily from Kenya, Sri Lanka and Assam in India. These regions are known for producing some of the strongest, boldest teas, with Kenya's bringing a brisk, bright flavour and Assam contributing a malty richness. Frustratingly, we would be planting our own tea and infusions in lighter evenings this month if we'd changed clocks at the end of February. By February 14, the days were longer than when we changed clocks before Christmas. Worth pondering as you brew.

How to serve

Use freshly boiled water, ideally at 100°C, and let it steep for 4-5 minutes. Leave longer for an even stronger flavour. Caffeine is immediately released in the first infusion, so don't try to reinfuse the leaves if you are looking for maximum impact. It is customarily served with milk and/or sugar.

Where to buy

Widely available in supermarkets, you should also look out for the less commonly seen and even punchier Proper Strong blend (www.yorkshiretea.com).

Jonathon Jones tastes tea and exports English-grown tea worldwide.