Irish Breakfast Tea Organic

$7.00

BLACK TEA | MODERATE CAFFEINE | ORGANIC | BOLD & MALTY

The Assam in our blend is why this one tastes stronger. Top grade and malty, it gives the cup its weight, while the Ceylon keeps everything brisk. You taste the difference in the first mouthful. Reach for it when a mild cup will not do. One pot goes a long way.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic assam tea, organic ceylon tea

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“The steam rises, the shoulders drop.
Me time doesn’t ask for much, just a cup and a minute.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Somebody comes in and says they just want a proper cup of black tea but they already have English Breakfast. This is the one we hand them, every time. It is two teas and nothing else, bold and dependable and steady enough to take a splash of milk. We recommend it without hesitation.

If Irish Breakfast is your kind of cup, Assam Grand Estate is the single origin version worth exploring, one estate, one region, nothing added. And if you want to take that same bold base somewhere more classic English, Earl Grey Organic is the natural next step.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes.
    Full boiling water is what pulls the malt out of the Assam.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes, then pour over a full glass of ice.
    Double the leaf so the ice does not thin the cup.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Irish Breakfast Tea Organic

Savory Malty Tea Congee

Serves 4

A comforting, creamy congee slow-simmered in malty Irish Breakfast Tea and finished with your favorite savory toppings.

Ingredients

  • 1 cup jasmine or white rice
  • 6 cups Irish Breakfast Tea, brewed medium-strength
  • 1 teaspoon fresh ginger, minced
  • A pinch of sea salt
  • Topping: toasted sesame oil
  • Topping: thinly sliced scallions
  • Topping: a soft-boiled egg
  • Topping: a sprinkle of turmeric and black pepper
  • Topping: toasted nori strips

Instructions

  1. Brew the Base: Brew 6 cups of Irish Breakfast Tea. Strain carefully to ensure there is no loose leaf debris.
  2. The Simmer: In a heavy-bottomed pot, combine the brewed tea, rice, ginger, and a pinch of salt.
  3. Cook: Bring to a boil, then immediately reduce to the lowest possible heat. Cover partially and let it simmer for 45 to 60 minutes, stirring occasionally. You want the tea to be absorbed until the rice breaks down into a creamy, thick consistency.
  4. Check Consistency: If it gets too thick before the rice is soft, add a splash of hot water or more tea.
  5. Serve: Ladle into warm bowls. Drizzle with a little toasted sesame oil and top with the sliced scallions, soft-boiled egg, and a light dusting of turmeric and pepper.