A full bodied tradition Breakfast tea, blended with Assam and Kenya teas.
As with most teas, the longer you brew this tea the stronger it becomes. If you're Irish, you'll let this tea brew a good long time and then add a splash of milk. Milk, in the case of a tea this strong cancels out the tannins and diminishes the bitterness that can characterize some strong teas. Debate rages from Dublin to Tipperary as to when milk should be added - before the tea or after? The milk-first camp argues that milk added after the hot tea will scald and should therefore be added first so it can warm as the tea is poured. Milk-last devotees argue that the only way to properly measure the amount to add is to pour it last. (Non-users of milk regard the whole issue as quite silly.)
Either way, t'is a strong blend. Enjoy in the morning with toast, or a traditional Irish “fry-up!”