IRISH BREAKFAST

It’s a little-known fact that Irish people consume more tea than any other people group on the planet. Really, around six cups per day is consumed by the typical Irish person. The cups they use are so thick that an upright spoon would hardly tip over when drank from. It’s true that the Irish like what some could call a hearty cup of tea.

To create these robust blends for the Irish, the industry’s tea blenders source the best seasonal teas from Assam and Kenya. This Irish mix includes Assam, which lends the cup a robust, malty flavour and astringent undertones reminiscent of chewing astringent paper. Kenyan teas, on the other hand, have a vibrant coppery colour and have deep floral flavours that lend complexity and depth to the cup.

This tea, like most others, improves with repeated infusions. Irish people usually let their tea steep for many minutes before adding a touch of milk. Milk, when added to a tea of this strength, neutralises the tea’s tannins and softens the tea’s inherent bitterness.

From Dublin to Tipperary, people can’t agree on whether milk should be added before or after brewing tea. Some people believe that milk should be added to hot tea before the tea is served to prevent it from scalding. Advocates of adding milk last contend that this is the only reliable method for gauging the exact amount to add. It’s a potent combination either way. Have with toast or an Irish breakfast for a hearty morning meal.