Wake the Tiger - Irish Breakfast

High in anti-oxidants, the Irish like to brew this tea so strong, that you can stand a spoon up in it. A stout robust blend of Kenyan Grade 1 Broken Pekoe and Second Flush Assam.  Superb bright orange colour and very full bodied.  Consumed by farmers and fishermen to ward off the morning chill, this ain't no sippin' tea.  Manufactured using the crush/tear/curl method of tea production which increases the surface area of the tea to produce a stronger infusion. 

HEALTH PROPERTIES:  High in anti-oxidants

CAFFEINE LEVELS:  Medium

TEA SOURCING:  Blended from black teas from Assam and Kenya.

THE STORY OF IRISH BREAKFAST TEA

The people of Ireland, at about 6 cups a day, drink more tea per capita than any other population on Earth. What's more, the cups they drink are so strong that you could almost stand a spoon upright in them. The Irish prefer 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. (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.

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. 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!"

BREWING INSTRUCTIONS

BREWING INSTRUCTIONS FOR HOT TEA: Infuse a heaping teaspoon of water in boiling water.  You'll know it's strong enough when your spoon melts.

BREWING INSTRUCTIONS FOR ICED TEA:  Don't even think about it.