Irish Breakfast

Stronger and maltier than its English cousin, this is the black tea for a morning cup that means it. Irish breakfast brews deep and reddish brown, bold and full, with a brisk malt backbone that asks for a good splash of milk. Pour it with a hearty breakfast, with scones and jam, or on any cold morning that needs a firm start.

Ireland built a long habit of strong black tea taken with milk, and this cup is made in that spirit: robust, no-nonsense, and unflavored. The caffeine runs high, the boldest of the breakfast blends, so it works best early in the day.

Single ingredient: black tea. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon of leaves per eight ounces of water. Heat fresh water to about 200°F and pour it over the leaves. Steep for three minutes, then remove the leaves. Use fresh leaves each time you brew.

Why does mine taste bitter or harsh?
A strong tea turns bitter when it oversteeps. Keep to the three-minute steep and about 200°F, then lift the leaves out. If you like it bold, add a splash of milk to round the edge rather than steeping longer.

When do I add the milk?
Brew the tea to full strength first, then add cold milk to the finished cup. Adding milk too early, before the tea has brewed, tends to leave it flat and sour. A generous splash suits this bold a cup.

How is it different from English breakfast?
Both are strong unflavored black teas. Irish breakfast is maltier and heavier, built to stand up to more milk, while English breakfast is more balanced and even. Choose Irish when you want the bigger, bolder cup.

Is it flavored?
No. It is straight black tea with no added flavoring, blended for a bold, malty character rather than a citrus or spice note.