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The Irish are amongst the highest per capita consumers of tea in the world. It is said that they prefer an intensely full-bodied tea that if brewed long enough, one's spoon could stand upright in the cup. This strength is acheived by using the best teas available from Assam and Kenya. The Assam used is from the 2nd flush which give a deep malty astringency and tend to make your mouth feel dry. The best Kenyan tea has a golden coppery colour and a light floral note which gives depth to the tea. The grade of this teat is CTC: cut, torn, curled. During processing the tiny balls of tea are fermented quickly and fired immediately afterwards to lock-in flavour. When infused, the tea releases its full-flavour perhaps more than whole leaf tea because of the increased surface area of the CTC tea. Of all the "Breakfasts", Irish is the strongest - this is a stout, robust tea with superb colour to be enjoyed equally with, or without milk.