Irish Breakfast Blend
The bar mistress of tea; hair pulled back in a ponytail and a black v-neck shirt. She won’t take any of your guff and’ll kick yer behind outta her bar if you don’t act right. She’s not all grit and nails, though, she’s happy to pour you a malty scotch (no ice) and listen to your problems. Her comfort will leave you feeling cared for. It’s why people come to her bar, after all.
A blend of black teas with a preference for malty Assam tea, Irish Breakfast tea has a knack for being a bit brasher than an English Breakfast Tea. The flavor is strong and packed with a full-bodied, even somewhat bready flavor. Most often served with milk and a bit of sugar this tea is usually had at breakfast, but is often consumed at any time of day. Strangely enough, the highest consumer of most Irish Breakfast teas isn’t Ireland, but the United States.
A popular use for Irish Breakfast tea for students is in oatmeal cookies. The ingredients are cheap, plus and the sugar and caffeine make the cookies the ultimate late night study tool. Just add a teaspoon of ground Irish Breakfast tea leaves to the flour and make the cookies as usual. They’ll take on a slightly malty flavor and keep you abuzz well into the wee hours.
|Ingredients||Blend of black teas.|
|Product Style||Loose Leaf|
|Botanical Name||Camellia Sinensis|
|Shelf Life||3 years|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||China|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|