Ireland is the land of tea lovers and has the highest per capita tea consumption in the world. On average, the consumption of tea in the country is 1300 cups a year per person.
Irish Breakfast tea is the most popular beverage produced by several brands and sold worldwide. It contains hand-picked leaves and buds available as loose leaves and tea bags.
The variety is made with proportions of Assam tea with one or more soft blends from Sri Lanka (Ceylon), Kenya, China, etc.
Having distinct characteristics, this black tea variant has a tinge of reddish hues offering a rich malty flavor in every sip. Tea consumers argue about the term ‘breakfast’ since it is consumed throughout the day.
Early History and Origins
Tea arrived in Ireland first time ever in the mid-18th century from China. Initially, Irish tea was introduced with an expensive price tag. During this time, drinking black tea was a symbol of high esteem.
High price margins were attributed to the share of the tea companies, including East India Company, middle man, shipping costs, etc.
Towards the late 18th century, Irish silk merchant and entrepreneur Samuel Bewley leveraged efforts to establish direct trade practices. It was an attempt to cut costs by eliminating the role of the middleman and tea trading companies.
In 1935, Samuel and his son Charles imported 2099 chests of tea from Canton to Dublin to enter the tea market in Ireland at affordable price slabs. The duo was fortunate to make a fortune in the lucrative tea market in the country.
Popular Irish Breakfast Tea Blends
Irish breakfast black tea is made in varying blends by different manufacturers across the country. However, the base tea cultivar in all Irish breakfast tea brands is strong malt-flavored dark black Assam tea collected from various tea gardens in Assam, India.
To complement the strong aromatic Assam tea leaves, the makers add ancillary softer tea variants such as Kenyan Broken Pekoe. The famous Irish tea brand Barry’s tea consists of blends imported from Sri Lanka, Kenya, and Rwanda.
Tastes and Flavors
Ireland’s breakfast tea variant is dominated by dried and lightly crushed Assam tea. Tea gardens in Assam are nestled in lowlands, where the plantation beds are based on silk loam and sandy clay soil. Exposure to the prolonged rainy season and high temperatures gives a strong, earthy, and malty taste to the tea leaves. It has astringent, moderate bitterness, and full-bodied flavors in spicy notes.
Blends made with Kenyan and Sri Lankan cultivars add to full-body flavors, dark coppery color, and rich spicy notes. Mixes of hand-picked buds give a slight woody and fruity aroma to this tea variant.
How to Brew and Serve Irish Breakfast Black Tea
Irish morning tea blend tastes incredible when served with milk and sugar. However, it all starts with brewing. Follow the accurate consistency and water temperature for a cup of flavorful black tea.
Take a cup of boiled water (approx. 206°F) and immerse 1tsp loose tea leaves for 3-4 minutes. You may also do the same with a tea bag.
That’s it! You are now ready to add milk and sweetener in desired quantity to enjoy your hot aromatic tea cuppa with breakfast.
Refreshing Irish Breakfast Tea Recipes
#1. Classic Irish Black Tea
Ingredients
- Water- 1½ cup
- Irish breakfast tea leaves- 1tsp
- Milk- 2tbsp
- Sugar- 1tsp or as per taste
Method
- Pour drinking water into a teapot and bring to a boil on the stove. You may also do the same in an electric kettle (set the temperature to 206°F).
- Take loose tea leaves in a tea infuser or use a tea bag
- Add a cup of hot water to a teapot and immerse the tea leaves
- Steep the infuser in the covered teapot for 3-5 minutes
- Remove the tea leaves and fill 1/3rd cup with the brewed tea liquor
- Add sugar and milk to the brewed Irish breakfast tea
- Mix well and serve with morning breakfast
#2. Spiced Cream Tea
Ingredients
- Water- 1 cup
- Full-cream milk- 1 cup (may use soy/almond milk)
- Irish breakfast tea- 10gms
- Sugar- 2tbsp (honey/jaggery/any other sweetener)
- Rock salt- 1 pinch
- Cinnamon powder- 1 pinch
- Whipped cream (as required for topping)
Method
- Boil water on high flame to 194°F
- Turn off the gas and put tea leaves in the hot water
- Immerse for 4-5 minutes and strain the tea leaves
- Boil milk in a pan
- Add sugar and rock salt to the boiled milk and mix well
- Put hot milk and brewed tea in a blender
- Blend for 20 seconds to prepare a froth
- Pour the frothy tea in equal portions in two cups
- Spread a thick layer of whipped cream over the tea
- Sprinkle cinnamon powder on the top
#3. Dublin Fog Latte Tea
Ingredients
- Water- 1½ cup
- Irish Breakfast Tea Leaves- 1 tea bag or 1tsp
- Milk- ½ cup (full cream)
- Vanilla Syrup- as per taste
Method
Vanilla Syrup*
- To make vanilla syrup, add equal portions of water and sugar (1 cup each) to a saucepan and boil until the crystals dissolve completely.
- Add vanilla beans to the syrup and boil for 2 minutes. Remove saucepan from flame. Allow the syrup to steep and cool down. Wait for 20 minutes before straining the vanilla seeds. Steep for another 10 minutes if you need a strong essence.
Fog Tea Latte
- Place tea leaves in a mesh ball or tea bag in a cup
- Pour boiled water to brew the tea for 4-5 minutes
- Boil milk and pour into a jug
- Use a hand-held blender to make a smooth foamy froth
- Blend the milk until it attains double volume
- Scoop out the foam and set it aside in a bowl
- Remove the tea bag/leaves
- Add vanilla syrup to the tea as per taste
- Pour milk as required
- Garnish with a thick layer of frothed milk on the top
- Serve Irish breakfast with black latte tea with fav snacks
*Homemade vanilla syrup can be stored in the refrigerator for up to 1 week. If you are looking to prepare a treat for the guests, make and store the syrup a couple of days before use.