When tea was first transported from China to Ireland in the mid-18th century, it was mainly introduced to the wealthy as a result of its high cost and low demand. However, throughout the mid-19th century, Irish Breakfast Tea became readily available to those of both lower and higher socioeconomic classes.

A strong, rich, malty blend with a high percentage of CEYLON FBOP and Pekoe BOP fine leaf tea for breakfast.

 Origin: Sri Lanka

Ingredients: Black Tea (Camellia Sinensis)

Serving suggestions: 1 teaspoon per cup brewed for 3-4 minutes at 100° C