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.

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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.

Source: http://ezinearticles.com/?Barrys-Tea-is-Authentically-Irish&id=1518759

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Customer Reviews

Since its founding in Cork, Ireland, in 1901 Barry’s Tea has been known for its excellence. Indeed, Barry’s Tea now accounts for 34% of all tea sales in Ireland. This wonderful tea is a blend of mainly African teas with some Indian teas. It has a nice golden-brown color and a crisp aroma. But, the best thing about it is its taste!

This is an excellent black tea, one which I enjoy every chance I get. Also, it not only tastes great hot, but it makes an excellent iced tea. So, if you are looking for a tea that tastes great hot and cold, then get Barry’s Tea’s Gold Blend. I highly recommend it. – Kurt A. Johnson

Years ago, I was introduced to Barry’s Gold Blend Tea by a priest from Ireland. Members of his family would ship it to him and he made some for me. It is simply the best tea in the world. This was before you could get a lot of products online and when I went off to college I had to live without it. I am delighted to now be able to have it shipped right to my door. – Monica Helton

This is the best tea that there is. I’m totally addicted, starting from a visit to Ireland years ago. It’s smooth, never bitter, and absolutely perfect! – Patrice Bud

Barry’s – The Finest Quality Teas from Ireland

Barry’s Irish Tea – Breakfast Blend, Golden Blend, Decafinated – The finest quality teas with a uniquely refreshing flavour and a bright golden color.

Ingredients

4 Barry’s Very Berry teabags
150ml of Port.
100g of Sugar
1 Cinnamon stick
1 Teaspoon of ground cloves.
1 Teaspoon of ground nutmeg.
4 Pears peeled.
4 Teaspoons of Castor Sugar

Directions

Add a litre of boiling water to the teabags in a saucepan and leave to soak for 10 minutes.

Add the Port, Cinnamon sticks, Cloves, Nutmeg and Sugar to the tea and bring to the boil. Then remove the teabags.

Add the pears to the paching liquid and allow to simmer, half covered with a lid for 20 minutes.

When the pears are cooked remove from the heat and allow to cool.

In the meantime mix the 4 teaspoons of Castor Sugar into the Mascarpone.

To serve place a pear in a bowl with some of the poaching liquid and a dollop of the mascarpone and finito, bon appétit!

Source: http://www.barrystea.ie/why-tea/tea-recipes.htm

Barry’s – The Finest Quality Teas from Ireland

Barry’s Irish Tea – Breakfast Blend, Golden Blend, Decafinated – The finest quality teas with a uniquely refreshing flavour and a bright golden color.

Ingredients

4 Barry’s Green Tea and Lemongrass teabags.
4oz Rice.
400g of Beef, Chicken or Pork.
2 Cloves of Garlic finely grated.
1 Chilli finely chopped.
2 Teaspoons of Soy Sauce.
1 Teaspoon of Sesame oil.
A squeeze of Lemon juice.
2 Eggs.
75g of Cashew nuts.
3 Scallions.
50g of frozen Peas.

Directions

Wash the rice in lots of cold water to remove all the starch; otherwise the rice will be sticky. Meanwhile add 8 fluid oz of boiling water to the teabags and allow to soak for 10 minutes.
Fry the rice in a glug of olive oil on a high heat for a minute, remove the teabags and add the tea to the rice and bring to the boil. Once boiled transfer the rice to an oven proof dish, cover with tinfoil and place in an oven at 100 degrees celcius for 40 minutes or until cooked through.

Chop your meat up into small pieces and marinate in the garlic, chilli, soy sauce, sesame oil and lemon juice for half an hour.

Make a quick omlette with the eggs and chop into small pieces, then transfer to a bowl.

Dry fry your cashew nuts until golden brown, then add them to the omlette pieces.

5 Minutes before the rice is ready, fry your meat until cooked, then add the scallions and peas until they are just cooked. Add the whole lot to the omelette mix.

Remove the rice from the oven and fry in a pan for a few minutes. Add the rest of the ingredients and mix together. Season well with salt and pepper and serve.

Source: http://www.barrystea.ie/why-tea/tea-recipes.htm

Barry’s – The Finest Quality Teas from Ireland

Barry’s Irish Tea – Breakfast Blend, Golden Blend, Decafinated – The finest quality teas with a uniquely refreshing flavour and a bright golden color.

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.

Source: http://ezinearticles.com/?Barrys-Tea-is-Authentically-Irish&id=1518759

Barry’s – The Finest Quality Teas from Ireland

Barry’s Irish Tea – Breakfast Blend, Golden Blend, Decafinated – The finest quality teas with a uniquely refreshing flavour and a bright golden color.

Making the perfect cuppa is not as easy as it may sound. How hot should the water be? How long should the tea steep? What kind of tea should be used in the first place? All pertinent tea-making questions are answered in knowlegeable, bouyant prose in this handy guide. The authors take readers along as they “explore the world of premium tea”; premium tea, once unknown in the West, is now very popular in the U.S. (“Tea,” by the way, is “the most widely consumed beverage on the planet after water” and “still proudly maintains its title as the world’s oldest beverage.”) Guidance is extended to purchasing and steeping tea, but the in-depth discussions of the properties and particular pleasures of the six classes of tea dominate most of the book’s pleasurable pages. Information on tea storage and a glossary round out this excellent introduction to a special world. –Brad Hooper

Editorial Reviews

“Excellent, concise advice about tea. The Tea Enthusiast’s Handbook, a charming guide small enough to fit in a large pocket, brims with enthusiasm. …The information is essential to appreciation; almost every word bears on taste. The Heisses write with impressive accuracy, having researched and lived the subject extensively…. All tea styles…are given equal attention and value, which is rarely the case in tea literature. …All is laid out with succint clarity and precision.”
— Kevin Gascoyne, The Art of Eating, 7/1/10

“This book is like a mini encyclopedia dedicated to all things Camellia sinensis.”
—Imbibe Magazine, March 2010

“The Heisses have written a valuable guide.”
—Library Journal, 3/15/10

“All pertinent tea-making questions are answered in knowledgeable, buoyant prose in this handy guide.”
— Booklist, 2/15/10

“Rich detail on how to buy, brew, and enjoy the six classes of tea. Questions…are answered with unparalleled passion.”
—Tea A Magazine, February 2010

“This delightful, pocket-sized edition offers virtually everything one needs to know about selecting, brewing and enjoying the most consumed (after water) beverage on earth.”
—Gourmet Retailer

Review

There are few books about tea that add to the discussion about tea in any meaningful way, but Mary Lou and Robert Heiss’s new book, ‘The Tea Enthusiast’s Handbook’ is one of them. This is a book about quality, although they sidestep the word because it has very little meaning in the industry, and instead use the word ‘soundness’, saying “We prefer to begin judging the potential merits of a tea by evaluating its soundness”.

Their book points the reader in a sound direction. Serious students of tea may find that they disagree with some of the details, but it is indisputable that the path to the world’s best teas is clearly defined in this book. The international tea industry has never been clear about this path because it points to China and unblended, unflavored tea, and the established industry has a hard time delivering such tea to consumers. Even though teas from other areas are mentioned, the heart of the book is about Chinese tea. China, after all, is where tea originated, and definitions about tea need to be consistent with Chinese standards.

They have taken a risk in writing this book. The industry has not been very supportive of writers that dare to write books that challenge conventional wisdom. It may not be obvious to the people reading that are outside of the industry, but a book like this really is a game changer. People will start to look at the tea that they are buying from the conventional sources and will start to realize that tea that they are buying and is being sold for ‘good quality’ is in reality very ‘sound’. Then the open secret that people in the industry know, and increasingly ‘tea enthusiasts’ are becoming aware of, is that there is much better tea out there, it’s just that it is difficult to come by in the US and Europe. Mary Lou and Robert have stirred that controversy just by providing good information.

Mary Lou and Robert Heiss are excellent teachers. The lessons presented in this book are clear and concise. This book contains lessons that professional tea buyers ought to pay attention to and gives the consumers a high standard with which to judge in buying tea. The book is intelligently organized, highlighted with good photography, and well written. There are no examples of flowery rhetoric in place of substance. They tell the reader what good tea is, and where to find it. It may seem like a small book, but it gives the reader everything they need to get started with, or to expand their experience with tea. This is a book that every tea drinker should own, enthusiast or not, and in my opinion it is the most substantive book about tea to be written in English. It is not a travel log or a romanticized history.

I get asked often to recommend books about tea. The Heiss’s first book The Story of Tea: A Cultural History and Drinking Guide set the bar higher for tea education, but they have surpassed it with this book. I do recommend both of their books, but this one is really a game changer. Buy it.

– Austin Hodge, Seven Cups Fine Teas

Barry’s – The Finest Quality Teas from Ireland

Barry’s Irish Tea – Breakfast Blend, Golden Blend, Decafinated – The finest quality teas with a uniquely refreshing flavour and a bright golden color.

Amazingly enough, the whole scenario changes dramatically when we offer boiled eggs, because we are in possession of an egg-shell-perforation-causer. We just call out to him, “Patrick, we have boiled eggs,” and he comes running from wherever he was hiding. In my personal opinion every household is incomplete without an egg-shell-perforation-causer, but it also seems the Voss household is the only one in the entire United States to use it.

It is sort of a German tradition to occasionally serve boiled eggs for breakfast, in addition to bread and rolls. My wife and I got into the habit after we had visited Germany together, and especially after a friend of ours gave us an egg-shell-perforation-causer as a gift. Eating boiled eggs is so much more fun with the egg-shell-perforation-causer, and, as I mentioned before, even Patrick loves it. You can say, the egg-shell-perforation-causer keeps our family together.

The basic problem with eating boiled eggs is to produce a clear-cut edge on top where you open a boiled egg. Many people prefer to use a breakfast knife and simply cut the top off. Such a barbaric method is simply not acceptable. The edge is too rough, and you may end up with egg shell pieces in your yoke.

The way to do it, is using an egg-shell-perforation-causer as shown in the following.

.

• First you place the egg-shell-perforation-causer on top of the boiled egg.
• You lift the little spheric weight to the top of the egg-shell-perforation-causer
• Let the weight drop to the bottom of the egg-shell-perforation-causer.
• Remove the egg-shell-perforation-causer.

The egg-shell-perforation-causer has left a perfectly round perforation, and the top of the egg can be easily peeled off. The edge will be as straight as can be.

Thank you, egg-shell-perforation-causer, for saving our family!