Dry Aroma: Lush, sweet, and earthy scent with slight fruit undertone.
Wet Aroma: Ripe apricots, malty, and oceanic.
Cup: Deep reddish-umber colored liquor. Brassy cousin of the English tea traditions. Irish Breakfast draws on a blend of Assam and Ceylon teas to make a clean and bold cup. Full bodied with bright tannins, rich and smooth mouth-feel, with a sweet malty overtone, and lingering stone fruit, spicy finish with palate cleansing astringency.
Directions: Try using 3 grams (1 tsp) per 6oz. of 200 degree water, steeped for 2-4 minutes. Shorter steep times leave a sweeter and more nuanced cup. Longer extractions allow the tannins to brighten and sharpen the flavor, pairing well with milk and sugar.
Cold Brew Iced Tea: Use 1.5oz of tea to 1 gallon of cold water. Steep overnight in a refrigerator.