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Irish Breakfast Black Loose Leaf Tea

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Irish Breakfast Black Tea
CUP CHARACTERISTICS: A stout robust blend of February Kenya BP1 and 2nd flush Assam. Superb colour and very full bodied. Excellent in the early morning or afternoon.
INGREDIENTS: Black tea.
INGREDIENTS FROM: Kenya / India


GRADE(S): BOP (Broken Orange Pekoe) / BP1 (Broken Pekoe #1)


CAFFEINE LEVEL: Medium
KOSHER: Yes
VEGETARIAN: Yes
VEGAN: Yes

INFUSION: Bright and coppery


INFORMATION:
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.

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.

HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).