A new Korean Breakfast Blend has an origin story like no other tea. Earlier this year, Australian expert tea blender Sharyn Johnston gave a workshop focused on blending to farmers in South Korea’s Boseong County, a region known for high-quality green teas. Johnston told the 12 farmers attending the class to bring their lesser known black teas. As attendees cupped their teas, Johnston suggested they combine the teas into a new blend. Each organic tea contributes its own characteristics to form an elegant flavor with subtle honey notes. The August debut of the new blend captivated the Korean Tea Expo audience in Seoul, South Korea. Origin and flavor distinguish this breakfast blend from others. Most British and American breakfast blends combine Sri Lankan, Indian and Chinese teas, producing a strong, robust flavor meant to wake people up in the morning. Sourced solely from South Korea, this breakfast blend has a delicate yet complex flavor. Johnston gave a blending class at the Korean Tea Expo and surprised the crowd by introducing the Korean Breakfast Blend. Tea author and expo speaker Babette Donaldson witnessed its debut. She said it garnered positive responses and appreciation from international tea judges. Expo attendees surrounded Johnston as she offered samples. Donaldson met the tea farmers. “The farmers are incredibly proud of what they have accomplished,” Donaldson said. “To them it still kind of blows their mind that they did this and they did it together. Koreans are aware that the rest of the world doesn’t understand Korean teas. They’re looking for opportunities to educate the rest of the world about Korean tea. This blend might be one thing that helps the world understand how different they are. A lot of the breakfast blends are so strong that they can replace coffee and this is not a Korean sensibility.” The front of the packaging features a pattern of 12 rings representing the dozen tea farmers who formulated the blend.