Irish Breakfast

Tea type
Black Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jillian
Average preparation
205 °F / 96 °C 3 min, 30 sec 8 oz / 236 ml

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3 Tasting Notes View all

  • “Just made this in Cyril (my glass teapot) and it’s obvious from the colour that my palate was not lying about the Yunnan I suggested last time. It’s a great base, and then there’s...” Read full tasting note
    92
    The_Devotea 159 tasting notes
  • “I bought this from my favorite café in all of Baton Rouge when I was down visiting this summer… and I have no idea from where they source their tea. Sorry, unknown company! I’m...” Read full tasting note
    teataku 216 tasting notes

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3 Tasting Notes

92
159 tasting notes

Just made this in Cyril (my glass teapot) and it’s obvious from the colour that my palate was not lying about the Yunnan I suggested last time. It’s a great base, and then there’s some interesting tannin flavours over the top. There’s a peachy aftertaste (in both senses, if you like) that I think is the combination of the slightly brackish tannins with the naughty brown sugar I threw in!
Second cup I think, with breakfast inspired by 52teas

Preparation
205 °F / 96 °C 4 min, 15 sec

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216 tasting notes

I bought this from my favorite café in all of Baton Rouge when I was down visiting this summer… and I have no idea from where they source their tea. Sorry, unknown company!

I’m reviewing this but not rating because I had a rather different experience this time, because of an experiment I decided to try. A bit of explanation first: my sister came to stay for a couple of days, and while she was here she expressed an interest in having some flavored coffee. Not wanting to see her spend $$ at Starbuck’s (or, as Dave Ramsay calls them, Five Bucks), I agreed to pick up some flavored coffee creamer at the store we were headed to. She flew home yesterday, and now we have an enormous bottle of flavored coffee creamer (something we don’t normally keep stocked). So I was looking at it this morning and decided to try some in tea—specifically, this tea, since I thought it likely that the flavor would be strong enough to not be overpowered by the French Vanilla flavor. And I think I like the result.

It definitely has a different mouthfeel than normal (I discovered that the creamer my sister selected was non-dairy, which I would probably have objected to had I known, but it wasn’t marked very clearly on the bottle, and it was in the refrigerated section…). It’s a bit oily, surprise surprise, but I don’t find it unpleasant. The flavor is definitely on the astringent side, because again, the creamer was non-dairy, so there was nothing to cut the bitterness. However, the creamer did add some sweetness and smoothness that isn’t normally there, so one could almost call it a fair trade. I enjoyed it, and will probably do it again. :)

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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