"English Breakfast" tea usually combines blends from Assam, Ceylon, and Kenya.  Typically what proportions of these three teas are used?  Edit: I have been asked to edit to explain why the answers to the question "Is English Breakfast the same as Assam?" does not answer this question. The reason is that the answers to that other question do not say what proportions of which blends typically constitute English Breakfast.  
IMO, in a professional/commercial kitchen you should never re-use and always use clean equipment.  The risk of contamination is great(er) in case of chicken, so is the risk of having an inspector coming in and seeing dirty equipment lying around. 