- Irish Breakfast Background
- Irish Breakfast Preparation
Our Irish Breakfast tea is a classic CTC processed broken orange pekoe. A stout robust blend of February Kenya BP1 and 2nd flush Assam is has superb color and is very full-bodied. When taken with milk you will notice a rich malty flavor and aroma characteristic of Assam teas. The Kenyan tea provides profound floral notes that add a complex depth to the cup as well as a beautiful, bright coppery color.
Ingredients: Organic Artisan black tea
Origin: Assam, India & Kenya
It may surprise you to learn that the people of Ireland drink more tea per capita than any other population on Earth. It’s true. In fact, your average Irish citizen drinks about 6 cups per day. What’s more, the cups they drink are so strong that you could almost stand a spoon upright in them. Indeed, the Irish prefer what some might call a sturdy cup of tea. During a traditional Irish wake after the death of a family member, a tea kettle is kept boiling continuously and strong black tea like Irish Breakfast is served to raise the spirits of all in attendance.
In order to provide the Irish with blends this strong, tea blenders supplying the market buy up top quality seasonal output from Assam and Kenya. The Assam teas are picked from the top production of the Second Flush, a period of high growth in the month of June. The Kenyans selected are usually those produced in either February or August when the most flavorful seasonal quality leaf is grown. The Assam component of this Irish blend gives the cup a strong, deep malty character with heavy layers of astringency that dry the mouth, feeling almost as if you could chew the tea. (This is similar to the way a very dry wine can make you pucker.) The Kenyan teas provide a bright coppery color with profound floral notes that add a complex depth to the cup.
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!”