Three prestigious BOPs from Ceylon and India, and a fine green tea: such is the recipe for Duke of Wellington, a powerful blend that Mariage Frères intends for those who want a strong, frank tea, capable, says the house, of taking the place of coffee at breakfast with distinction.

The BOP grade, Broken Orange Pekoe, denotes broken leaves, which infuse quickly and give a coloured, full-bodied liquor with substance. Ceylon brings vigour and clarity, India its malty roundness, and the green tea, unexpected in a morning blend, a freshness that lightens the whole. The complete list of ingredients is printed on the packaging and on this page.

In the cup, the liquor is round and robust, a deep amber. The malt opens, warm and powerful, then the frank tannins of the Ceylons give it structure, and a vegetal note, that of the green tea, refreshes the finish. It is a tea that wakes the palate and holds its own against anything placed beside it: butter, jam, eggs, cheese.

It is best drunk in the morning, with a splash of milk, which suits it very well and rounds its strength, or plain for those who love force. It accompanies a full English breakfast, toast, porridge, scones, and appeals to those who find most teas too light to begin the day. The Duke of Wellington, victor of Waterloo, lends it his name and his character.

Use 2.5 g per 200 ml of water at 95 °C and infuse for only three minutes: the broken leaves give up quickly, and a longer time would make the cup bitter. Duke of Wellington is weighed and packed to order in our shops in Bordeaux and Nice, from the 5 g sample to the kilo, in a bag designed to preserve its flavour.