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Tea culture(4)
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"Time for you and time for me,
And time yet for a hundred indecisions,
And for a hundred visions and revisions,
Before the taking of a toast and tea."
from "The Love Song of J. Alfred Prufrock" by T.S. Eliot
English Breakfast: The prototype of this most popular of all teas was developed over 100 years ago by the Scottish Tea Master Drysdale in Edinburgh. It was marketed simply as "Breakfast Tea". It became popular in England due to the craze Queen Victoria created for things Scottish (the summer home of Victoria and Albert was the Highland castle of Balmoral).
Tea shops in London, however, changed the name and marketed it as "English Breakfast Tea". It is a blend of fine black teas, often including some Keemun tea. Many tea authorities suggest that the Keemun tea blended with milk creates a bouquet that reminds people of "toast hot from the oven" and maybe the original source for the name. It should be offered with milk or lemon. It may also be used to brew iced tea.
Irish Breakfast: The Irish have always been great tea drinkers, and they drink their tea brewed very strong. In fact, there is a common tea saying among the Irish that a "proper cup of tea" should be "strong enough for a mouse to trot on".
Along the same line, the Irish believed there were only three types of tea fit to drink. The first and best of quality was in China with the Chinese, of course. The second best was sent directly to Ireland. The third and lowest in quality was sent to the English. Irish Breakfast because of its robust flavour is usually drunk only in the morning (except for the Irish who drink it all day).
Usually it is blended from an Assam tea base. Because of its full taste, it is served with lots of sugar and milk. Milk, NEVER CREAM, is served with tea, for cream is too heavy for tea and belongs with coffee. The milk is always served at room temperature, never cold, as it cools the tea too quickly.(To be continued)
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