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Our comments on taste

Strong black tea with flavourful Assam notes

Why we say its great

Popular with our customer base. Heartiness of Assam, smoothness of the Java tea

Free Shipping Orders Over $50.00 to
Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 3 - 5 Minutes

Irish Breakfast Black BOP Tea Broken Leaf

Contains Caffeine

$7.00–$91.00

Weight: 50G

  • 50G
  • 100G
  • 250G
  • 500G
  • 1KG
  • 50G: { 16-20 cups (8 oz/240 ml) of hot tea}, 100G: { 32-40 cups (8 oz/240 ml) of hot tea}, 250G: { 80-100 cups (8 oz/240 ml) of hot tea}, 500G: { 160-200 cups (8 oz/240 ml) of hot tea}, 1KG: { 320-400 cups (8 oz/240 ml) of hot tea},
  • 50G: { 12-15 cups (8 oz/240 ml) of hot tea}, 100G: { 24-30 cups (8 oz/240 ml) of hot tea}, 250G: { 60-75 cups (8 oz/240 ml) of hot tea}, 500G: { 120-150 cups (8 oz/240 ml) of hot tea}, 1KG: { 240-300 cups (8 oz/240 ml) of hot tea},
$7.00

Distinctly Tea's Irish Breakfast Tea is a popular blend of broken-leaf Assam & Java (Sumatra) BOP black teas. The aroma reflects the heartiness of the Assam, as well as the smoothness of the Java tea. Irish breakfast tea is a blend of several black teas, most often Assam teas. Irish brands are heavily weighted toward Assam. We make our Irish breakfast tea blends specifically for North American market. Because of its strength, Irish breakfast tea is commonly served with milk, but may also be consumed plain or with sugar. In Ireland, where milk and dairy products are traditionally a major part of the diet, most people drink tea with milk.

SKU: 4803-50
Product Nitty-Gritty
  • AllergensNone
  • IngredientsTeas from Assam and Sumatra
Brew Ha-Ha

For most Black teas about a teaspoon per 8 oz. cup should be used. Unlike Green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. If you prefer a stronger cup of Black tea, use more tea in your infusion and steep for the suggested amount of time. The more delicate black teas, like Darjeeling, should be steeped for around 3 to 4 minutes. Broken leaf teas, which have more surface area, need less brewing time than whole leaves. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes.

Black tea is a variety of tea that is more oxidized oolong, green, and white teas. Black tea is the flavour and contains the most caffeine because it longer. Both varieties of the Camellia species are Black tea: Camellia sinensis sinensis (also used white teas) and the Assamese plant, Camellia assamica, which has only been used for black tea in recent years has been used for Green.

In Chinese languages, Black tea is known literally tea", a closer description to the colour of the tea name Black tea could otherwise refer to the leaves after processing.

Processing of Black tea

than the strongest in is oxidized used to make for green and sinensis in the past, but as "crimson produced. The colour of the First the tea plants are picked either by hand or machine; then the tea is rolled and oxidized under controlled temperature and humidity. The tea is dried and sorted by grade (whole leaf, broken leaf, fannings and dust).

Chinese Black teas

Chinese teas are named according to the region of their growth. 

Brew Ha-Ha

For most Black teas about a teaspoon per 8 oz. cup should be used. Unlike Green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. If you prefer a stronger cup of Black tea, use more tea in your infusion and steep for the suggested amount of time. The more delicate black teas, like Darjeeling, should be steeped for around 3 to 4 minutes. Broken leaf teas, which have more surface area, need less brewing time than whole leaves. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes.

Black tea is a variety of tea that is more oxidized oolong, green, and white teas. Black tea is the flavour and contains the most caffeine because it longer. Both varieties of the Camellia species are Black tea: Camellia sinensis sinensis (also used white teas) and the Assamese plant, Camellia assamica, which has only been used for black tea in recent years has been used for Green.

In Chinese languages, Black tea is known literally tea", a closer description to the colour of the tea name Black tea could otherwise refer to the leaves after processing.

Processing of Black tea

than the strongest in is oxidized used to make for green and sinensis in the past, but as "crimson produced. The colour of the First the tea plants are picked either by hand or machine; then the tea is rolled and oxidized under controlled temperature and humidity. The tea is dried and sorted by grade (whole leaf, broken leaf, fannings and dust).

Chinese Black teas

Chinese teas are named according to the region of their growth. 

Nutritional

Black teas without sweeteners or additives contain minimal quantities of calories, protein, sodium, and fat. Some flavoured tea with herbs and extra flavouring added may have less than 1 gram of carbohydrates. All teas from the Camellia sinensis tea plant are rich in polyphenols, a type of antioxidant.

Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 3 - 5 Minutes

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