The House Irish Breakfast, an experiment in black tea complexity, has quickly proven to be the king of breakfast teas. Achieving utter perfection with a splash of half & half, this is a blend of seven different teas with a touch of blue for the rivers flowing through it and a hint of green for the emerald isle itself. If you like a hardy, staunch breakfast tea, this is definitely your blend.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 3 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 10g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
Rwandan black tea, Indian Assam black tea, Indonesian Java black tea, Indian Nilgiri black tea, Chinese black tea, smoked Chinese lapsang souchong tea, Japanese kukicha (steamed green tea twigs), and blue cornflower petals.