Top o’ the Mornin’ to ya! It’s my day off, it’s my birthday, and I’m pretty content to just sit on my butt and drink tea all day, quite honestly. And what better way that to start off the day than with some Irish Breakfast?
I don’t keep many Irish/English breakfast blends around because they aren’t my favorite, but last winter I picked up an amazing deal on a bunch of T2 samplers, so I decided to make the Irish Breakfast one this morning. The only other Irish Breakfast blend I’ve ever had is Twinings of London’s bagged blend, which I had to take with milk and sugar because it was that sort of black tea that was just a bit too strong and astringent for me otherwise. Surpringly, I am not having any troubles with this one; I’m not sure if my palate has simply adapted to blacks since then, or this blend, having only Ceylon teas and lacking Assams is just more to my palate’s liking. So far I haven’t felt the need to immediately go running for the milk to take some of the bite off. I did only steep at the lower end of the spectrum, for two minutes instead of four, so maybe that’s the secret for me when it comes to these stronger straight black teas.
It has a pleasantly malty taste and a thick mouthfeel, with a mild astringency in the finish that is not biting, bitter, or unpleasant. I’m picking up on some subtle flavor notes of baked bread and citrus. This tea could certainly take milk or sugar, but the fact it doesn’t need it for someone who typically has a hard time with straight blacks like me speaks volumes.
I’m quite enjoying this sampler sipdown with my sugary apple fritter. Tea and donut… a breakfast of champions!
Flavors: Bread, Citrus, Malt, Tannin