Country of Origin: India, Kenya.

Region: Assam, Kiambu.        
Grade: BOP (Broken Orange Pekoe)
Altitude: 1500 ft, 6500 ft above sea level.
Manufacture type: CTC (Cut Torn and Curled)
Cup Characteristics: A stout robust blend of February Kenya BP1 and 2nd flush Assam. Superb colour and very full bodied.
Infusion:  Bright and Coppery.
Ingredients: Luxury black tea

It may surprise you to learn that the people of Ireland drink more tea per capita than any other population on Earth.  It’s true.  In fact your average Irish citizen drinks about 6 cups per day.  What’s more, the cups they drink are so strong that you could almost stand a spoon upright in them.  Indeed, the Irish prefer what some might call a sturdy cup of tea.  

Irish Breakfast tea is a full-bodied, brisk, malty brew. It is a blend of several black teas: most often Assam teas and, less often, other types of black tea. At one time there must have been a decided preference for Assam teas in Ireland but, according to James Norwood Pratt's New Tea Lover's Treasury, no one seems to know why.

Hot tea brewing method:  Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help capture the malty character of this tea, it is perfectly acceptable to consume this tea ‘straight-up’

Buy this tea - satisfaction guaranteed !

Tea-Glazed Irish Pound Cake
Submitted by: teachef

Aye, you'll think you're back on the auld sod when you bite into this tasty pound cake. Your leprechauns, young and old, will like this dessert.

Prep Time: Prep: 30 minutes
Bake: 1 hour, 15 minutes
Serving Size: 12
Ingredients

    2 Tbls Adagio Irish Breakfast Tea leaves*
    1 cup milk*
    1½ cups butter (3 sticks)
    3 cup sugar
    5 large eggs
    3 cups all-purpose flour
    ¼ tsp salt
    ¼ cup Bailey's Irish Creme
    1 tsp vanilla extract
    Glaze
    2 cups powdered sugar
    ½ cup milk*
    1 tsp Adagio Irish Breakfast Tea leaves*

Directions
*Brew (all called for, 2 Tbls & 1 tsp) Adagio Irish Breakfast Tea leaves in 1½ cups warm milk, to desired strength – about 15 minutes. Strain. Use 1 cup of the mixture for cake, set aside ½ cup of the mixture for glaze.

Preheat oven to 325 degrees F.

Butter & flour a standard Bundt pan.

Sift dry ingredients together.

Cream butter and sugar.

Add eggs one at a time, beating well after each addition.

Next, add dry mixture and 1 cup of tea-brewed milk alternately, starting and ending with dry mixture.

Stir in Irish Creme and vanilla extract.

Pour batter into prepared Bundt pan.

Bake at 325 degrees F for about 1 hour 15 minutes, or until cake tester comes out clean.

Let cool in pan for 5 minutes, then turn out right side up on cake plate.

Mix glaze, using as much of the tea-brewed milk as needed…4 Tbls for a thick glaze or all ½ cup for a thin glaze. Drizzle over cake & enjoy!