STUDENT BREAKFAST
SPECIAL BLEND
RED (BLACK) TEA
★ PESTICIDE-FREE
STUDENT BREAKFAST is our award-winning breakfast blend created to deliver richness, comfort, and remarkable balance in every cup. Crafted from carefully selected high-quality red (black) teas and made entirely from pure Camellia sinensis, this blend offers a balanced and approachable character suitable for both everyday enjoyment and focused tea sessions. Its smooth body, natural sweetness, and warming notes of malt, honey, dried fruits, and baked pastries earned this tea international recognition. MORE
SILVER MEDAL at THE GOLDEN LEAF AWARDS 2025
"Black tea: Breakfast Blend (Non flavoured)"
AROMA
Nutty, coffee, chocolate
TASTE
Woody, chocolate
AUTHOR: Andrei Ivanov
PRODUCTION: 2026
RED (BLACK) TEA
★ PESTICIDE-FREE
STUDENT BREAKFAST is our award-winning breakfast blend created to deliver richness, comfort, and remarkable balance in every cup. Crafted from carefully selected high-quality red (black) teas and made entirely from pure Camellia sinensis, this blend offers a balanced and approachable character suitable for both everyday enjoyment and focused tea sessions. Its smooth body, natural sweetness, and warming notes of malt, honey, dried fruits, and baked pastries earned this tea international recognition. MORE
SILVER MEDAL at THE GOLDEN LEAF AWARDS 2025
"Black tea: Breakfast Blend (Non flavoured)"
AROMA
Nutty, coffee, chocolate
TASTE
Woody, chocolate
AUTHOR: Andrei Ivanov
PRODUCTION: 2026
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA)
Temperature: 95-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION) ★
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
STUDENT BREAKFAST
ABOUT
STUDENT BREAKFAST is one of the most meaningful blends in our collection, not only because of its quality but also because of the story behind its creation. The tea was born during one of our professional tea blending courses, where participants were invited to explore the principles of tea evaluation, sensory analysis, and the art of creating balanced tea compositions. Its name reflects this origin, serving as a tribute to the students, tea lovers, and aspiring blenders who participated in the process and contributed to the atmosphere from which this tea emerged.
Education has always been one of the core directions of AN SHIM TEA. Through professional tastings, tea appreciation workshops, and blending courses, we aim to give people a deeper understanding of tea and provide practical experience with the creative process behind blending. Participants learn how different teas interact, how balance and structure are achieved, and how subtle changes in composition can completely transform the final cup. One of the most exciting parts of these gatherings is the opportunity for every participant to create their own blend and discover the complexity behind what may initially seem like a simple art.
In 2025, during one of these educational sessions, we decided to take the experience one step further. A blind tasting competition was organized among all blends created during the workshop, with the goal of identifying the most successful composition and submitting it to an international tea competition. The blend that ultimately received the highest score was created by AN SHIM TEA founder Andrei Ivanovs. However, what made the result particularly interesting was how closely it reflected the flavor direction preferred by the majority of participants. In many ways, STUDENT BREAKFAST became not only an individual creation but also a collective expression of the taste preferences, ideas, and spirit of our tea school.
The story reached an even more exciting conclusion later that year. At The Golden Leaf Awards 2025, STUDENT BREAKFAST was awarded a Silver Medal in the category "Black Tea: Breakfast Blend (Non-Flavoured)." For us, this recognition carried a special meaning. Following the Gold Medal received by MORNING GONGFU in 2023, this second international award further confirmed that blending can be a true form of tea mastery when approached with knowledge, dedication, and respect for the raw material.
Today, STUDENT BREAKFAST remains a symbol of our educational philosophy and our passion for tea blending. It demonstrates that great tea can emerge not only from experience and expertise but also from curiosity, learning, collaboration, and a shared love for tea. Every cup carries a small part of the atmosphere, creativity, and enthusiasm that made this blend possible in the first place.
ORGANOLEPTICS
The dry leaves display a rich and attractive blend of carefully selected red (black) teas, combining dark brown, mahogany, and golden tones that reflect the diversity and balance of the composition. Their appearance immediately suggests warmth, comfort, and depth, while preserving the elegance expected from a competition-level breakfast blend. The aroma of the dry leaf is expressive and inviting, offering notes of dark honey, malt, dried fruits, cocoa, baked bread, caramelized sugar, and subtle hints of warm spices. In a preheated teapot or gaiwan, the aroma becomes increasingly layered and comforting, revealing additional notes of raisins, dates, roasted nuts, baked apples, molasses, sweet grains, and delicate chocolate-like nuances. As the leaves awaken, the aromatic profile develops remarkable richness while remaining smooth and harmonious.
The liquor is bright, clear, and luminous, displaying a deep amber-red color characteristic of high-quality breakfast teas. The aroma of the infusion is warm, full-bodied, and highly approachable, combining notes of honey, malt, dried fruits, baked pastries, cocoa, roasted nuts, and gentle spice undertones. The texture is smooth, round, and satisfying, coating the palate with richness while maintaining excellent balance and drinkability. The taste opens with natural sweetness and soft malt character before gradually revealing layers of dark honey, raisins, dates, baked apples, toasted bread, caramel, cocoa, and subtle nutty nuances. The flavor profile is structured yet highly accessible, offering both comfort and complexity in a way that explains its popularity among casual tea drinkers and experienced tea lovers alike.
The aftertaste is long, warm, and pleasantly sweet, leaving lingering impressions of honey, dried fruits, malt, cocoa, and baked pastry notes in the mouth and throat. As the session progresses, the tea becomes increasingly integrated and rounded, revealing greater depth and harmony with each infusion. In the empty cup, the aroma remains highly expressive, offering lingering notes of dark honey, raisins, baked apples, roasted nuts, cocoa, caramel, and delicate spice undertones that beautifully capture the comforting and welcoming character of STUDENT BREAKFAST.
GASTRONOMY
STUDENT BREAKFAST was created as a true breakfast blend and pairs exceptionally well with a wide variety of morning dishes. Its rich malt character, honey sweetness, and notes of dried fruits complement freshly baked bread, croissants, butter pastries, pancakes, waffles, granola, oatmeal, and traditional breakfast spreads. The tea's balanced structure allows it to accompany substantial meals while remaining smooth and approachable.
The blend also performs beautifully alongside savory foods. Eggs, smoked salmon, mature cheeses, quiches, breakfast sandwiches, roasted vegetables, and light meat dishes pair naturally with its warm aromatic profile and rounded texture. The natural sweetness of the infusion helps create harmony between savory and rich ingredients, making it an excellent companion for both simple breakfasts and more elaborate brunch experiences.
For desserts, STUDENT BREAKFAST pairs particularly well with honey cakes, fruit pastries, cinnamon rolls, apple-based desserts, shortbread, nut tarts, and chocolate pastries. Its notes of cocoa, caramel, dried fruits, and baked bread create natural bridges with a wide range of sweet dishes without overwhelming their character. Whether enjoyed as part of a complete breakfast, an afternoon treat, or a relaxed tea session, STUDENT BREAKFAST offers a versatile and comforting gastronomic experience that reflects the welcoming character of this award-winning blend.
STUDENT BREAKFAST is one of the most meaningful blends in our collection, not only because of its quality but also because of the story behind its creation. The tea was born during one of our professional tea blending courses, where participants were invited to explore the principles of tea evaluation, sensory analysis, and the art of creating balanced tea compositions. Its name reflects this origin, serving as a tribute to the students, tea lovers, and aspiring blenders who participated in the process and contributed to the atmosphere from which this tea emerged.
Education has always been one of the core directions of AN SHIM TEA. Through professional tastings, tea appreciation workshops, and blending courses, we aim to give people a deeper understanding of tea and provide practical experience with the creative process behind blending. Participants learn how different teas interact, how balance and structure are achieved, and how subtle changes in composition can completely transform the final cup. One of the most exciting parts of these gatherings is the opportunity for every participant to create their own blend and discover the complexity behind what may initially seem like a simple art.
In 2025, during one of these educational sessions, we decided to take the experience one step further. A blind tasting competition was organized among all blends created during the workshop, with the goal of identifying the most successful composition and submitting it to an international tea competition. The blend that ultimately received the highest score was created by AN SHIM TEA founder Andrei Ivanovs. However, what made the result particularly interesting was how closely it reflected the flavor direction preferred by the majority of participants. In many ways, STUDENT BREAKFAST became not only an individual creation but also a collective expression of the taste preferences, ideas, and spirit of our tea school.
The story reached an even more exciting conclusion later that year. At The Golden Leaf Awards 2025, STUDENT BREAKFAST was awarded a Silver Medal in the category "Black Tea: Breakfast Blend (Non-Flavoured)." For us, this recognition carried a special meaning. Following the Gold Medal received by MORNING GONGFU in 2023, this second international award further confirmed that blending can be a true form of tea mastery when approached with knowledge, dedication, and respect for the raw material.
Today, STUDENT BREAKFAST remains a symbol of our educational philosophy and our passion for tea blending. It demonstrates that great tea can emerge not only from experience and expertise but also from curiosity, learning, collaboration, and a shared love for tea. Every cup carries a small part of the atmosphere, creativity, and enthusiasm that made this blend possible in the first place.
ORGANOLEPTICS
The dry leaves display a rich and attractive blend of carefully selected red (black) teas, combining dark brown, mahogany, and golden tones that reflect the diversity and balance of the composition. Their appearance immediately suggests warmth, comfort, and depth, while preserving the elegance expected from a competition-level breakfast blend. The aroma of the dry leaf is expressive and inviting, offering notes of dark honey, malt, dried fruits, cocoa, baked bread, caramelized sugar, and subtle hints of warm spices. In a preheated teapot or gaiwan, the aroma becomes increasingly layered and comforting, revealing additional notes of raisins, dates, roasted nuts, baked apples, molasses, sweet grains, and delicate chocolate-like nuances. As the leaves awaken, the aromatic profile develops remarkable richness while remaining smooth and harmonious.
The liquor is bright, clear, and luminous, displaying a deep amber-red color characteristic of high-quality breakfast teas. The aroma of the infusion is warm, full-bodied, and highly approachable, combining notes of honey, malt, dried fruits, baked pastries, cocoa, roasted nuts, and gentle spice undertones. The texture is smooth, round, and satisfying, coating the palate with richness while maintaining excellent balance and drinkability. The taste opens with natural sweetness and soft malt character before gradually revealing layers of dark honey, raisins, dates, baked apples, toasted bread, caramel, cocoa, and subtle nutty nuances. The flavor profile is structured yet highly accessible, offering both comfort and complexity in a way that explains its popularity among casual tea drinkers and experienced tea lovers alike.
The aftertaste is long, warm, and pleasantly sweet, leaving lingering impressions of honey, dried fruits, malt, cocoa, and baked pastry notes in the mouth and throat. As the session progresses, the tea becomes increasingly integrated and rounded, revealing greater depth and harmony with each infusion. In the empty cup, the aroma remains highly expressive, offering lingering notes of dark honey, raisins, baked apples, roasted nuts, cocoa, caramel, and delicate spice undertones that beautifully capture the comforting and welcoming character of STUDENT BREAKFAST.
GASTRONOMY
STUDENT BREAKFAST was created as a true breakfast blend and pairs exceptionally well with a wide variety of morning dishes. Its rich malt character, honey sweetness, and notes of dried fruits complement freshly baked bread, croissants, butter pastries, pancakes, waffles, granola, oatmeal, and traditional breakfast spreads. The tea's balanced structure allows it to accompany substantial meals while remaining smooth and approachable.
The blend also performs beautifully alongside savory foods. Eggs, smoked salmon, mature cheeses, quiches, breakfast sandwiches, roasted vegetables, and light meat dishes pair naturally with its warm aromatic profile and rounded texture. The natural sweetness of the infusion helps create harmony between savory and rich ingredients, making it an excellent companion for both simple breakfasts and more elaborate brunch experiences.
For desserts, STUDENT BREAKFAST pairs particularly well with honey cakes, fruit pastries, cinnamon rolls, apple-based desserts, shortbread, nut tarts, and chocolate pastries. Its notes of cocoa, caramel, dried fruits, and baked bread create natural bridges with a wide range of sweet dishes without overwhelming their character. Whether enjoyed as part of a complete breakfast, an afternoon treat, or a relaxed tea session, STUDENT BREAKFAST offers a versatile and comforting gastronomic experience that reflects the welcoming character of this award-winning blend.
"I dedicate this tea to all my students who, throughout the years, have inspired me to continue moving forward, learning, and developing as a tea professional and as a person. Every educational program, tasting session, tea ceremony, and blending workshop has been a shared journey rather than a one-way process of teaching. The curiosity, enthusiasm, questions, and passion of the people who join these gatherings have played an important role in shaping both my own path and the evolution of AN SHIM TEA.
Over the years, we have created a unique atmosphere together, one built on openness, respect, exploration, and a genuine love for tea. It is within this environment that many beautiful ideas are born, and STUDENT BREAKFAST is one of them. More than simply a successful blend, it is a reflection of countless conversations, shared discoveries, and moments of inspiration that emerged around the tea table.
From one perspective, STUDENT BREAKFAST is simply a tea created with care, knowledge, and passion. From another, it represents something much deeper: a drink born from the collective enthusiasm of people who gather together to explore tea and themselves in a thoughtful, meaningful, and noble way. Every cup reminds me that tea is not only about leaves, processing, or flavor. At its best, tea brings people together, creates connections, and inspires personal growth, and this blend will always remain a beautiful symbol of that experience."
— Andrei Ivanovs, Founder of AN SHIM TEA
Over the years, we have created a unique atmosphere together, one built on openness, respect, exploration, and a genuine love for tea. It is within this environment that many beautiful ideas are born, and STUDENT BREAKFAST is one of them. More than simply a successful blend, it is a reflection of countless conversations, shared discoveries, and moments of inspiration that emerged around the tea table.
From one perspective, STUDENT BREAKFAST is simply a tea created with care, knowledge, and passion. From another, it represents something much deeper: a drink born from the collective enthusiasm of people who gather together to explore tea and themselves in a thoughtful, meaningful, and noble way. Every cup reminds me that tea is not only about leaves, processing, or flavor. At its best, tea brings people together, creates connections, and inspires personal growth, and this blend will always remain a beautiful symbol of that experience."
— Andrei Ivanovs, Founder of AN SHIM TEA
RED (BLACK) TEA BLENDS
Explore more Red (Black) Tea Blends from the AN SHIM TEA Collection.