Irish Blend

Tea type
Black Tea
Ingredients
Bergamot Oil, Black Tea Leaves
Flavors
Almond, Bergamot, Cream, Malt, Nutmeg, Toast, Toffee
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
Boiling 3 min, 0 sec 8 oz / 236 ml

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From Simpson & Vail

One of Mr. Vail’s 15 original tea blends.

This blend of Indian teas, mixed with a dash of our Earl Grey blend, brews to a bright copper cup. The taste is full-bodied and robust with flowery notes.

Brew tea at 212º – steep for 3 minutes.

Certified Kosher

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1 Tasting Note

90
1026 tasting notes

I am steadily making progress toward my goal of finishing at least one ounce of each of Simpson & Vail’s fifteen original blends before the end of the next calendar year. I have already plowed through the Aromatic Earl Grey, Extra Aromatic Earl Grey, Russian Caravan Tea, Green & Black Mixed Tea, and Special Orange Blend. This review marks the sipdown of original blend number six.

Before I start discussing this tea proper, I feel the need to ask what exactly qualifies this blend as an Irish blend? To me, this is nothing more than a blend of straight Indian black teas with a pinch of Earl Grey added for extra aroma and flavor. When I think of Irish tea blends, I think of robust, malty teas that will keep one going all day. I do not think of a flowery blend of Indian teas with a little citrus character.

I prepared this tea using the one step Western infusion process I tend to favor for many non-Chinese black teas and black tea blends. I steeped approximately 1 teaspoon of loose tea leaves in 8 ounces of 212 F water for 3 minutes. Additional infusions were not attempted. At one point, I also tried a 4 minute infusion. I did not feel that the results differed all that radically from the 3 minute infusion, thus I will be limiting this review solely to a discussion of the 3 minute infusion.

Prior to infusion, the dry leaves produced a bright, lemony bergamot aroma. After infusion, the bergamot aroma remained, though it was also joined by subtle scents of cream, malt, and toast. In the mouth, I picked up a heavier than expected note of bergamot balanced by a delicate blend of malt, cream, toast, nutmeg, toffee, and roasted almond flavors.

This was not even close to what I was expecting, but this was still a nice little blend. It was not particularly deep or complex, but it was approachable, easy to drink, and flavorful enough to be satisfying. I found that this worked best for me as an afternoon tea. In the end, I would say that if you are looking for something like an Irish Breakfast, look elsewhere, but if you do not mind the idea of a smooth, somewhat citrusy blend for all-purpose consumption, this may do it for you.

Flavors: Almond, Bergamot, Cream, Malt, Nutmeg, Toast, Toffee

Preparation
Boiling 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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