How to Serve Traditional Irish Tea

Cooking Irish can also be found on Pinterest and PETITCHEF.

This post is dedicated to my mom Charlotte Anne Rose O'Brien Abry.

 

My mom was an O'Brien and a great lover of tea. I grew up amidst all things related to tea brewing and tea drinking: infusers, teakettles, teapots, mesh tea balls, tea strainers/filters, tea cozies, teacups--only thin bone china, of course. She had a silver teabag holder, but it was more decoration since my mother was not a proponent of teabags. She had an extensive teapot, teacup, and tea set collection. My mom passed away last year; I am giving everyone in the family a teapot as a remembrance. 

I have such vivid memories of my mother making her pot of tea at luncheon each and every day. It was a beloved ritual for her. She would steep a large pot just for herself to enjoy. The teapot would sit on the table in front of her covered in a shamrock or delft tea cozy. And I never remember a paper napkin in the house. It was always linen, and usually Irish linen. We each had our own napkin ring so we knew which linen was ours. We were not a wealthy family, but certain traditions were followed. My mom usually served spaghetti and meatballs the night before wash day just to make sure the napkins really needed to be laundered!

My mom's 1939 yearbook picture.  Doesn't she look like Vivien Leigh as Scarlet O'Hara?

When I lived in Ireland, before we had even gone to an auctioneer to find a rental home, I was given a lesson on the proper art of tea making by the proprietor of the bed and breakfast where we stayed for our first week. While staying at a B&B a year later on the other coast of Ireland, I had an identical lesson. I was laughing inside throughout the entire second tea ceremony thinking that every Irish little girl must receive the very same lesson to continue the Irish tradition. I was thinking it is like every Catholic nun writing the same. They all learned the Palmer method of cursive penmanship with the same rhythmic motions.

My mom at 83--still beautiful and a lady to the marrow.

Just a few thoughts on tea from a devoted coffee lover who roasts her own beans. My favorite tea was served at afternoon tea on the veranda at the Sagamore Resort overlooking beautiful Lake George in Bolton Landing, New York: Harney & Sons'® Hot Cinnamon Spice, a spicy black tea. Harney & Sons Fine Teas® is located in Millerton, NY in my neck of the woods. You can order from their extensive tea selection online at www.harney.com. Harney Teas are served at many resorts in the U.S.

I was inspired to do a post on tea to commemorate the Second National Tea Party--the first, of course, being the Boston Tea Party--on 15 April 2009.  Millions of Americans will be sending the President, the Speaker, the Senate Majority Leader, and their Congressional Representatives tea bags to protest the administration's handling of the current economic crisis, the bailouts, the stimulus package, etc.  I guess tea was on my mind.

Another tea item I know my mother would love so I make it and think of her is the Teaposy®.  In a clear glass teapot, a blooming tea posy is placed. They are made of silver needle tea and a flower such as rose, lily, jasmine, camellia, amaranth, or calendula.  As the hot water is poured over the tea posy and as it steeps, it blossoms into a flower.  It is a beautiful experience and as the promotion suggests: a celebration, a moment.  If you would like to order the tea blossoms or the glassware, visit their website: www.teaposy.com.

So here is the method I learned. And it must be standard for I found it on a tea website but with two glaring missing elements of the Irish tea ritual. One is the milk must always be warm, and equally important the warm milk must be put into the cup before the tea. The main reason for this is not taste. It is to prevent the precious china teacup from becoming stained. Irish tea is brewed so strongly that eventually it will permanently stain the fine bone china. So if you do not want the lovely proprietor of your bed and breakfast to berate you, pour that milk into an empty teacup!

I will also include four interesting articles: Irish tea traditions, how to host an authentic colonial Irish tea party, Barry's Tea®, and a general article on all types of tea.

"How to Brew a Pot of Tea


By eHow Food & Drink Editor

If you don't like tea, perhaps it's because you've only been treated to lukewarm water and a bag of Lipton's. But a proper pot of tea is something to savor--especially when you're feeling parched.

Things You'll Need:

Tea Filters or Strainers
Bottled Water
Tea Infusers
Tea Leaves
Mesh Tea Balls
Teacups
Teakettles
Teapots

Step 1: Fill a kettle with fresh, cold water, adding enough to make the desired amount of tea, plus some extra to allow for evaporation and to pre warm the teapot.

Step 2: Wait until the water is near boiling, then pour a little into the teapot and swirl it around. This warms the pot so that it is at an optimum temperature for holding the tea. Empty the pot.

Step 3: For each cup of tea, place 1 rounded teaspoon of leaves into the warmed pot. (If your pot has a strainer basket, use that or use a jumbo infuser or mesh ball.)

Step 4: Allow the water in the kettle to reach a brisk, rolling boil.

Step 5: Pour the water from the teakettle onto the leaves in the teapot.

Step 6: Let the tea steep for 3 to 5 minutes, depending on the size of the leaves. Allow a longer steeping time for larger leaves than for fine leaves.

Step 7: Stir just before serving, then strain the tea into cups. Depending on the tea, you might add sugar, milk, honey or lemon--or a combination, but don't use lemon and milk together. [And remember the milk should be warm and poured first.]

Step 8: Keep the pot covered with a cozy to keep the tea warm, and enjoy."

"Irish Tea Traditions
 
By Brenda Hyde at oldfashionliving.com

Ireland is the largest tea consumer per capita than any country in the world. They take their tea VERY seriously! You won't find a convention, work meeting, or other event that does not allow for a morning or afternoon tea break on the schedule! The slang for tea is "cha" in Ireland, and the rich and poor alike love tea time.

Tea was first imported to Ireland in 1835 where it became popular with the wealthy crowd, but it wasn't until later in the mid 1800's that it spread to the rural people, and all of Ireland was hooked. Small grocers were opened in the towns and villages, and they started exchanging butter and eggs for tea and sugar.
In Gaelic "cupan tae" means cup of tea, and the Irish make it a strong cup. Irish tea is blended to be mixed with a lot of rich milk--up to 1/3 of the cup for some. The custom is to add the milk to the tea cup first, then pour in the tea. Irish breakfast tea is often a strong blend of Assam and Ceylon, and most people would only drink it for breakfast, though the Irish love it strong and would use this blend all day long. Even during the traditional Irish wake, after a family member has passed away, it's expected that a pot would be continuously boiling to make tea for company.

Irish tea is served generally three times a day; 11:00 in the morning, 3:00-5:00 for afternoon tea and a high tea at 6:00 pm, serving as the evening meal. Many think of high tea as formal or fancy, but it's actually a working man's tea that serves as a meal. Afternoon tea is the more "fancy" of the three teas-the one with scones, breads, jam, curds, and other dainties."

"How to Hold a Colonial Irish Afternoon Tea
from wikiHow.

A colonial Irish afternoon tea consists of all the delicious items that Irish immigrants to the New World colonies would have had on their menu.

Set up the serving table: it should be covered in a tablecloth and placed to allow ease of walking around the table to collect food. The tea may be served at one end of the serving table, or it may be individually served by the hostess to each guest as she is seated. Use fine bone china teacups and silver flatware. Serving plates should be neatly stacked in a pile for guests to take. It is often best to leave the food on the serving table for guests to take themselves but to individually hand the teacup and saucer with teaspoon as you pour the tea.

Be sure to provide sugar cubes. As Irish tea is already milky, it should be served prepared. This means placing milk into the teacup prior to pouring the tea. Explain this to guests before proceeding because some people may prefer to leave the milk out.

Prepare the items for the serving table: a variety of choices of jam, clotted or whipped cream, and butter.

Decorate the serving table: consider using green napkins, china with traditional Irish designs such as Celtic knots, clover, meadow flowers, etc.

Prepare the food: Irish tea cakes, Irish soda bread, Irish soda bread scones, Irish potato cookies, Irish shortbread, and Irish chocolate potato cake. Place all the food items on the serving table. Be sure to check that there are enough serving tools for each food item.
Serve tea ( a "cupan tae"): appropriate tea would include Irish breakfast tea or Barry's Irish Tea.

Irish tea is prepared as follows: add the milk to the cup. Up to one third of a cup is appropriate. The milk should be full-fat milk. Pour in the tea from the teapot. It should be a strong brew, as the milk will tone it down quickly. Encourage guests to take seconds and more.

Play Celtic music softly in the background (for example, Enya, Clannad, Loreena McKennitt etc.) and enjoy the afternoon.

Tips: A local secondhand store can provide fine tea settings on a budget. The items do not have to match, as long as they are delicate and pretty. Bone china and silver are traditional.
The Irish enjoy strong tea and will drink it all day long. Although "Irish breakfast tea" is so-named because it is a strong blend of Assam and Ceylon, it is traditionally an all-day tea for the Irish. Ireland has the highest per capita consumption of tea in the world!

If you choose to eat at the same table that you serve the items on, at each setting place a teacup and saucer, a knife, a side plate, and a cloth/linen napkin.

Some guests may not enjoy strong tea or milk in their tea. Have some herbal tea, juices, and water on hand for those who would prefer other choices. Coffee may be served, but is not as authentically Irish as tea for the purposes of this afternoon tea.

For some Irish luck, add a lucky number under a saucer. Give an Irish-themed prize for the guest who has the lucky saucer! (And remember to ask guests not to tip their tea upside down looking for the number.)"

"Barry's Tea is Authentically Irish
ezinearticles.com

By Paul Gerst, founder of www.teadog.com, an Internet tea retailer.

Tea drinkers looking for quality and a full-bodied taste, should start in Ireland. With the highest per capita consumption in the world, the Irish know how to make a good cup of tea. Today, Irish tea comes in two forms.

The first category is Irish tea made by tea companies in Ireland and blended specifically for Ireland's water. The second category is Irish teas made by tea companies around the world. This second version is a black tea with a malty flavor best served with sugar and milk. With a full-bodied taste, Irish teas are increasingly popular with tea drinkers.
Barry's Tea® is an authentic Irish tea, blended and produced in Ireland. Barry's blends tea leaves from Africa and India, specifically Kenya, Rwanda, and the Assam Valley. Most tea used is African, since it works particularly well with the Irish water. Blending different types and amounts of tea produces varying tastes. The difference between brands of Irish tea is how they are blended.

Barry's Tea® has a long-established reputation as Ireland's leading tea company. The company was founded in 1901 by James J. Barry. Since its inception, Barry's Tea® was known for providing high quality tea. In 1934, Barry's Tea® was awarded the Empire Cup for tea blending. Until the 1960's, Barry's Tea ® was sold mainly from a shop on Prince's Street in Cork, Ireland.

Barry's occupies the high end of the tea market. According to Barry's, the company has 34% of the tea market in Ireland and is second behind leader Lyons Tea®.

The company flagship product, Barry's Gold is the most popular tea. Brewing an amber color with a smooth, clean taste, Barry's Gold is available in tea bags and loose tea. A premium tea, Barry's Classic is the second most popular tea. Full-bodied and with a stronger flavor than Barry's Gold, Barry's Classic comes in tea bags and loose tea. Formerly called Green Label, Barry's Irish Breakfast is a traditional Irish tea. Brewing a light amber color, Barry's Irish Breakfast is a subtle blend with a soft flavor and available in tea bags. While many caffeine-free teas taste weak and lack flavor, Barry's offers a full-flavored decaffeinated. Barry's Decaffeinated is available in tea bags. For a flavored tea, try Barry's Earl Grey, a black tea blended with bergamot oil. Barry's also offers a green tea."

"What is Tea? www.theteaspot.com

 

    Tea is the world’s second most popular beverage, after water. More and more people are drinking tea in the United States, joining a booming worldwide trend. Increased understanding of the role antioxidants play in the prevention of cancer and cardiovascular disease has positioned tea as the ideal health beverage. It is a 100% natural, fat-free, calorie-free drink, untainted by additives, and low in caffeine content–tea is the healthy alternative to coffee and alcohol. We tend to call many things that we infuse in hot water a tea. But technically speaking, it’s only tea if it’s made from the leaves of Camellia sinensis, an evergreen plant that is indigenous to China and India. The plant was later introduced to Japan and many parts of Southeast Asia. Today tea is grown in over one hundred countries to meet the worldwide demand.   Many people are surprised to learn that all teas, white, green, oolong, and black, are made from the leaves of the same species. While the variety of the particular Camellia sinensis plant as well as the weather conditions and soil contribute to the final taste of the tea, the significant differences of tea type develop in the processing of the leaves.   The distinguishing factor that determines whether a tea plant will become white, green, oolong, or black tea is oxidation. Oxidation begins after the leaf has been plucked from the plant, and begins a process of being dried, withered, rolled, and heat-treated. A black tea is fully oxidized, causing it to turn black, while a white tea is barely oxidized at all, thus retaining its soft, silvery down.   Pu’erh   Pu’erh teas are aged and fermented. These aged teas are revered throughout Asia for their medicinal benefits, which range from curing hangovers to reducing cholesterol. This is a naturally fermented tea; the older the tea, the better the flavor. Pu’erh tea is very smooth in taste and can be even darker than black tea. Pu’erh tea can be kept for a very long time if stored properly, the longer you keep it the better it tastes and the higher its quality becomes. Very Black teas contain about 60–70 milligrams of caffeine per 8 oz. cup. Preparation of Pu’erh requires pure water at boiling point.   Process: Pu’erh tea is processed through special fermentation by using the semi-fermented green tea of Yunnan large leaf tea. It is black or brown in color. This tea undergoes a secondary fermentation process that takes 6 months to a year, during which the tea is contained in a warm, humid environment, allowing beneficial bacteria and fungal microflora to flourish. The more aged Pu’erh tea is mellow and gives a sweet taste in the mouth after drinking.   Health Benefits: This is an ideal health drink. It can cut through grease and cholesterol, help digestion, warm you, help produce saliva and shake thirst, dispel the effects of alcohol, and refresh one’s mind. Pu’erh tea has also been shown to lower triglyceride and cholesterol levels in the body.   Origins: Grown exclusively in and around the county of Pu’erh in Yunnan Province, China, the leaves are mildly sweet, with an aroma reminiscent of autumn leaves. Black Teas Black teas are fully oxidized teas. Black teas brew a liquor from dark brown to reddish brown. They are the most popular type of tea in the Western world. Black teas range from 40–60 milligrams of caffeine per 8 oz. cup. Preparation of black teas requires pure water at boiling point (212°F).   Process: After the leaves are plucked they are allowed to wither. They are then rolled and crushed by hand or by machine. This activates the oxidation processes, and the leaves are allowed to turn black. Finally, they are fired in ovens to stop the oxidation process. Origins: Traditionally from China, India, and Ceylon (Sri Lanka).   Black Teas from China are divided into two main categories: Northern Chinese (Keemun teas from Anhui province and similar teas such as Golden Monkey) and Southern Chinese which are the black teas from the Yunnan province. Many teas from China often have poetic names that don’t give any information about the type of tea or the region that it came from, such as Cloud Mist and Fairy Branch.   There are three major tea producing areas in India: Darjeeling, Assam, and Nilgiri. Black teas are also available from Sikkim, an area bordering Darjeeling.   Ceylon teas come from the island nation now called Sri Lanka. Other loose-leaf black tea producing countries include: Nepal, Turkey, Indonesia, Kenya and Australia. Tea Gradings: There are several ways to reference any particular tea from India or Sri Lanka: By estate The grade of the tea The year of the plucking The plucking (or flush) Tea gradings refer primarily to the way the leaf looks. S, or "super" means that the particular estate considers this tea one of its "best of best." F, or "fine" usually means that the tea is a very high quality, clean, dust free, and relatively uniform leaf. T, or "tippy" means that the tea has many leaves from the very end bud--the terminal bud. G, or "golden" refers to those terminal buds that had tiny hair-like fuzz on them that, after oxidation, have turned golden in color (desirable) F, or "flowery" generally refers to the nose; it’s floral in character. O, or "orange" is a reference to the Earl of Orange who once was so involved in tea trade that he required the estates to note whether or not they thought the teas measured up to his expectations. Using the letter "O" means that the tea does indeed do this. P, or "pekoe" simply means a hand picked and processed tea that is dust and mold free. Flavored Black Teas Chinese black tea leaves have been flavored since around the time the Ming Dynasty was founded in 1368 and have become wildly popular in America and Europe in recent decades. The addition of natural essences and flavors creates an exciting sensual and gastronomic experience, as both the tea and the scent are often enhanced in the marriage of the two. Tea can be flavored by adding fruits, floral essences, and/or flavorings to the finished black tea leaves. All tea leaves are very absorbent of fragrances (and all odors, which is another reason why air-tight containers are important for storage.) Popular scented black teas include Earl Grey, scented with bergamot; Lapsang Souchong, which is scented with pine wood smoke; Rose tea, Caramel tea, and various fruit-flavored black teas. Oolong Teas Oolong teas are semi–oxidized, which places them mid–way between green and black teas. This gives them the body and complexity of a black tea, with the brightness and freshness of a green tea. The caffeine content and antioxidant level is also mid–way between that of green and black teas, making them most healthy and palatable. A very favorite and desired tea amongst connoisseurs, all oolongs hail from either China or Taiwan. Preparation of oolong teas requires pure water at 190–205° F. They may be infused multiple (3–7) times, each steep lasting 1–3 minutes. The caffeine content of oolong teas decreases dramatically from the first to the third brew, about 30–50 mg/cup in first cup, 15–25 in second, and 5–10 in third. Process: The leaves are withered and then rolled, often by hand. The leaves are allowed to partially oxidize and then are fired in pan or basket to arrest the oxidation process. Oxidation may range from 12–85%. Sometimes charcoal smoke is used to impart a flavor to the tea. Origins: From lightly oxidized to dark roasted, oolongs can be fragrantly floral to lusciously rich. A special category of minimally oxidized oolong leaves ranges from 6–12% and are known as pouchongs. Taiwan is famous for its many wonderful oolong teas, and deservedly so. Their teas are often named after the particular mountain on which they're grown. In China, Ti Quan Yin ("Iron Goddess of Mercy") is one of the most famous oolong teas whose characteristic flavor is produced in the charcoal firing of the leaves. Ti Quan Yin is a variety of tea plant that produces Ti Quan Yin oolong and was discovered in the Anxi province of China. Other well–known Chinese oolongs include Huang Jin Gui and Bai Hao. Green Teas Green tea leaves plucked in the morning are ready to be brewed in a pot the same night. The bypass of oxidation allows green tea to retain most of its natural dark green color, tannins, vitamin C, chlorophyll, and minerals. The taste of green tea is therefore more astringent and subtler than oolong or black tea. The lack of oxidation is also responsible for the very low caffeine content of green tea (only 1%). Its caffeine effect produces a nearly steady, mild high with no big peaks or plunges. Green tea is therefore the perfect meditative aid: it acts as a mild stimulant, without causing insomnia or nervousness. It refreshes and quiets. The names of Chinese green teas denote leaf styles and often make reference to the region where the tea is from. The names of Japanese green teas generally end in "cha" (meaning tea). Preparation of green teas requires pure water at 160–190° F. Chinese green teas contain about 30–35 milligrams of caffeine per 8 oz. cup, and Japanese green teas contain 25–30 milligrams of caffeine per 8 oz. cup. Process: The leaves are heated immediately after plucking. The heat prevents the leaves from withering or oxidizing. The dry leaf retains its green color. Origins: Traditionally from China and Japan. Chinese green teas include such classics as Lung Ching and Gunpowder, as well as Pi Lo Chun (Green Spring Spiral) and Yunwu (Cloud-and-Mist). Japan produces only green teas, including Gyokuro, Sencha, Bancha, Hojicha (roasted), Genmaicha (tea with roasted corn and rice), Kukicha (roasted twigs) and Matcha (powdered tea that must be whisked.) Green teas can also be flavored and scented. Jasmine is the most popular scented green tea. Other green tea producing countries now exporting include Thailand, Korea, and Vietnam. White Teas White teas are the least processed of all teas. They release the least amount of caffeine of all teas, generally ranging from 10-15 milligrams per 8 oz. cup. White teas are mostly grown in Fujian Province, China. White teas are often picked when the buds are tightly enclosed in new leaves. This retains a silky, downy quality in the leaves. When you first drink white tea, it seems quite tasteless–as if you were drinking hot water. However, after a while, you’ll become aware of a subtle change in your breath and at the back of your mouth. You will taste a soft, nourishing sweetness and eventually experience a similar sensation down your throat. Preparation of white teas requires pure water at 150 –170°F. Process: White tea is the most delicate tea in flavor and aroma, as the leaves are not rolled or crushed in the processing. Camellia sinensis bushes that have large, fleshy leaf buds are used for most white teas today. Those leaf buds become Silver Needles white tea. If the next two leaves are picked and processed the same way, they yield White Peony white tea. Origins: With flavors that are close to the heart of the tea plant, they were the favorite of the famous 'Tea Emperor' in the 1100’s who was so preoccupied with his love of tea and his pursuit of the perfect cup, that he lost his empire to invading Mongols. White teas have since traditionally been used as a Tribute Tea to the Chinese Emperor. Long popular in China, they are just becoming well-known in America. Recent claims that white tea has less caffeine than green tea are debatable. Caffeine content is sometimes more dependent on the part of the plant used, rather than on process. Herbal Infusions The history of herbs and spices is far more ancient than that of tea. Herbal infusions are not tea, per se, as they do not come from the Camellia sinensis plant. They are popular after-dinner beverages and naturally 100% caffeine–free. Many host a variety of health benefits, and all the ones we offer deliver a sensational experience in aromatherapy and taste. Herbal infusions include many well-known herbs such as mint, flowers such as hibiscus and chamomile, roots like licorice and ginger, and other botanicals including Rooibos, lemongrass, and lavender. Some blends combine many herbs and add seeds, berries, nuts, and even cocoa. Herbal infusions have a wide variety of purported health benefits and cures, from indigestion to allergies to insomnia. There are infinite combinations and possibilities for creating herbal infusions, and all of them are free of caffeine. Herbal infusions should be steeped for 6–7 minutes using freshly boiled water, or decocted for 10–20 minutes on the stovetop for maximum effectiveness. Yerba Maté Yerba Maté (pronounced "yerba mahtay") is a medicinal and cultural drink of ancient origins. Introduced to the world by the Guarani Indians of South America, Maté is a species of holly plant, and contains ingredients that help keep its drinkers healthy and energetic. More than a drink, Yerba Maté has become a cultural phenomenon throughout South America. Its benefits are obvious. In Buenos Aires, where people carry their Maté with them throughout the day, the site of an obese person is rare. Yerba Maté is also high in Vitamin C, potassium, magnesium, and manganese. Maté is a healthy and stimulating drink, with 35 milligrams of caffeine per 8 oz. serving. Maté contains xanthines, which are in the same family as caffeine. Maté also contains other chemicals that seem to mellow out the experience of consuming this particular type of caffeine, and many maté drinkers report that they feel alert and focused without any negative effects, such as caffeine crash or jitters. Preliminary scientific studies of maté have shown that the compounds in the plant have a relaxing effect on smooth muscle tissue, rather than a stimulating effect on the central nervous system. Yerba Maté should be steeped for 6–7 minutes using hot, but not boiled water. Boiling water can make maté bitter, just like tea. Some people even like to pour cool water over the maté leaves before filling the rest of the cup with hot water to avoid extracting tannins, which create the bitter flavor." Phew!! I feel like I just got 3 credits in Teas 101!