Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 tsp. (2.5 grams)
Steep Time: 5-7 minutes
Number of Infusions: 1
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.
But then again, if you’re Irish, you’ll let this tea brew a good long time and then add a wee splash of milk. As with most teas, the longer you brew this tea the stronger it becomes. Milk, in the case of a tea this strong cancels out the tannins and diminishes the bitterness that can characterize some strong teas. Debate rages from Dublin to Tipperary as to when milk should be added - before the tea or after? The milk-first camp argues that milk added after the hot tea will scald and should therefore be added first so it can warm as the tea is poured. Milk-last devotees argue that the only way to properly measure the amount to add is to pour it last. (Non-users of milk regard the whole issue as quite silly.) Either way, t’is a strong blend. Enjoy in the morning with toast, or a traditional Irish “fry-up!”