Irish Breakfast

Ireland drinks more tea per capita than any other population on Earth. In fact, your average Irish citizen drinks about 6 cups per day. The teas they drink are very strong, the Irish prefer what some might call a sturdy cup of tea.

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. The Kenyan teas provide a bright coppery color with profound floral notes that add a complex depth to the cup.

The longer you brew this tea, the stronger it becomes. The Irish 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. Debate rages from Dublin to Tipperary as to when milk should be added - before the tea or after? The former 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. The latter group argue that the only way to properly measure the amount to add is to pour it last. Those who prefer it without the milk regard the whole issue to be quite silly.