Irish Breakfast tea is a strong blend of black teas, primarily Assam tea from India. It is associated with breakfast teas and is popular worldwide. The best Irish breakfast tea is loose leaf, brewed in a pot and served with cream and sugar.
Irish Breakfast tea is a strong and full-bodied blend of black teas. The tea is heavily drunk in Ireland, which explains the name, and is associated with breakfast teas in the rest of the world. Fans of Irish breakfast tea say the robust flavor helps revitalize them in the morning, making their day more productive and enjoyable. Many tea shops and shops carry the Irish breakfast, as tea is quite popular in many nations.
The primary black tea in the Irish breakfast is Assam tea, named after a region in India. Tea has been grown in Assam for centuries and the area is famous for its very dark, rich, malty black tea. Assam is a lowland tea, unlike many teas grown in the highlands of various regions of the world, and has been an important part of Indian culture since about 1,000 CE, if not earlier. Assam is one of the major tea producing regions in the world.
The tea plant is actually classified as a subspecies of Camellia sinensis, in recognition of the fact that it is markedly different from most teas. Camellia sinensis assamica varies widely in quality, depending on how it is grown and harvested. High quality Assam tea is certified by the Tea Board of India, enabling consumers and tea blending companies to select particularly distinctive Assam.
Irish breakfast tea is rarely pure Assam tea; usually contains an assortment of black teas including Darjeeling, blended to produce a dark, layered flavour. When brewed, the tea is usually very dark red to brown in color. It can become tannic if too much is extracted, but a perfectly brewed cup will simply have a lively flavor with an undertone of dark, heavily fermented malt. The tea is usually served with cream and sugar to soften the intense flavor.
As a general rule, the best Irish breakfast tea comes in loose form. Loose leaf tea is made from the best parts of the tea plant, as it is visible to the consumer and when brewed, it slowly unfolds to release its flavour. Ideally, tea should be brewed loose in a pot, allowing it to fully expand in the water, with cups of tea being poured through strainers to remove the leaves. Bagged Irish breakfast tea varies in quality, with some bags perfectly acceptable, while others are filled with a filler that can make the tea bitter or dull.
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