Irish Breakfast Tea
Irish Breakfast Tea is a stout robust blend of February Kenyan and 2nd flush (second picking) Assam. Irish Breakfast is a very full-bodied “cousin” to English Breakfast, with a superb color. Excellent in the morning or afternoon. In order to provide the Irish with blends this strong, tea blenders buy up top quality seasonal output from Assam and Kenya. 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. As with most teas, the longer you brew this tea the stronger it becomes. If you’re Irish, you’ll let this tea brew a good long time and then add a wee splash of milk. Milk, in the case of a tea this strong cancels out the tannins and diminishes the bitterness that can characterize some strong teas.
We carry other Breakfast, Estate and Blended Black teas, so you can change up the subtle character of your morning cuppa. Each have their own character, body, strength and feel. Each have their own loyal following and many of our friends buy several so they can change up their mornings. You might want to consider our Irish Breakfast, Scottish Breakfast, or English Breakfast Teas, or our Kirkoswald Estate, Kenilworth, Tezpur Estate Assam or Pettiagalla Estate teas, or even our Castleton Estate Darjeeling. or Anhui Keemun China Black Tea.
Hot Tea Steeping Instructions: Put 1 heaping teaspoon of loose tea for each 8oz of water in your tea cup or teapot. Using a tea infuser to hold the tea makes it easier. Pour boiling water over the tea. Steep for 3 to 5 minutes.
Iced Tea Instructions: For a Liter or quart use 2 heaping Tbsp. of loose tea into teapot. Pour 1 1/4 cup boiled water on tea. Steep 3 to 5 min. Strain tea into pitcher, adding water and/or ice to complete the liter or quart. Garnish & sweeten to taste.
Contains: Black tea