That comforting cup of Irish breakfast tea is
actually Assam, from India. Photo © Olga
Miltsova | Dreamstime.

Most tea drinkers have heard of Irish breakfast tea. Fewer have heard of Assam (ah-SAHM).

Yet—surprise!—they’re the same tea.

The Irish developed such a fondness for the rich, malty black tea from northeast India that they adopted it as their morning cup. Hence, “Irish breakfast tea.”

Normally we’d advise that, if your palate demands the best, you should avoid products called “Irish breakfast tea.” Unless you already know and like the brands, they’re likely to be more mass market teas, less malty and missing the honey nuances that delight with some Assams. A tea labeled Assam will likely be a better tea. This is a generalization, of course, but it usually works for us.

However, for St. Patrick’s Day celebrations and gift-giving, “Irish breakfast tea” makes good sense.

Check out our full review of Irish breakfast/Assam tea. Discover how Irish breakfast tea differs from English breakfast tea.

We’ve even recommended a gift box of Assam/Irish breakfast tea and a silvery steel measuring scoop, tied with a green ribbon. It’s a gift you can give to yourself, too.

 
Tea History

Great tea needs no milk and sugar. It’s always been drunk “straight” in China and Japan, where tea has been brewed for thousands of years.

According to some sources, the Dutch were the first to add milk to both tea and coffee, in the 17th century. In the 20th century, mass demand in the west and mechanized production techniques (CTC) led to the production of inferior teas, which needed a hit of sugar to provide a pleasing flavor.

Masala Chai: A Related History

Due to English influence, today’s chai, or more properly, masala chai (masala means spice, chai means tea), is very different from the original—an ancient Indian ayurvedic beverage, a cleansing spice tonic that did not include any tea.

When the British began to establish tea plantations in Assam, in 1835, they added milk and sweetener to their tea, as they did at home. The British “recipe” was fused with the original masala chai drink to create what we know today as masala chai. However, tea was too expensive for most Indians and largely grown for export.

In the early 1900s, the British-owned Indian Tea Association began to promote tea consumption to Indian consumers. Because black tea was still an expensive ingredient, vendors used milk, sugar and spices—the ingredients of today’s masala chai—to create flavorful brews while keeping costs down. The drink’s popularity spread throughout India and became even more popular in the 1960s, when mechanized tea production made black tea affordable for the common man.

TEA TRIVIA: After water, tea is the most widely consumed beverage in the world.

After weaning, an estimated 65% of humans worldwide, including up to 50 million Americans, decrease their production of lactase. Lactase is produced by the cells that line the small intestine. It is necessary for the digestion of lactose, the main carbohydrate in milk.

Without sufficient lactase, consumption of significant amounts of milk and milk products (including, but not limited to, butter, cheese, ice cream, sour cream and yogurt) can yield unfortunate results.*

Those with the condition can still enjoy milk products by popping products like Lactaid, essentially the lactase enzyme in a pill or chewable tablet.

Or, they can look for lactose-free products. So far, there’s good availability of lactose-free milk. Lactose-free yogurt is just beginning to trickle out.

*In 30 minutes to two hours after consuming lactose, symptoms can include abdominal pain, bloating, cramps, diarrhea, gas and nausea.
Green Valley produces plain and flavored lactose-free yogurt and kefir, plus sour cream.

Clemmy’s makes a delicious line of ice cream that is lactose-free, sugar-free and gluten-free.

But both have limited distribution. The best way to get them into your store is to beg your store manager, and rally others to do the same.

Yoplait Lactose Free Yogurt

The good news for yogurt lovers is that Yoplait, a national brand with great distribution, has just introduced Yoplait Lactose Free yogurt in Cherry, Peach, Strawberry and Vanilla. (We wish they’d add a plain yogurt, which can be used in so many ways, including as a sour cream substitute.)

You can enjoy the lactose-free yogurt straight from the container or use it in recipes from yogurt parfaits and frozen yogurt pops to smoothies and baked goods. Head to the brand website for recipes.

And head to your grocer to pick up a bunch.

About Lactose Intolerance

Thirty to 50 million Americans—adults and children—are lactose intolerant. The disorder affects some populations more than others:

[1] Lacinato kale is also called black Tuscanand dinosaur kale (photo © Good Eggs).

[2] Sundried tomatoes are combined with kale in the recipe below (photo © Bella Sun Luci).

[3] Don’t forget the garlic (photo © TijanaDrndaski | Unsplash).

[4] Lemon zest perks up the recipe (photo © Sunkist).

Dark, leafy kale is one of the most highly nutritious vegetables, with powerful antioxidant and anti-inflammatory properties. It is part of the Brassicaceae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish, kohlrabi, mustard greens and radishes.

Kale is a descendent of wild cabbage, native to Europe and Asia Minor. It has been cultivated since around 2000 B.C.E.

Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. It was introduced to Canada by Russian traders, and then to the U.S., in the 19th century [source: Wikipedia].

Because kale is so prolific and easy to grow, during World War II in England, citizens were encouraged to grow it in their victory gardens.

In the U.S. in the same century, kale was known only in its ornamental version, as a garden plant.

In 2007, food writer Melissa Clark sparked the American raw kale salad trend among foodies and health-conscious eaters after eating a kale salad at a Brooklyn restaurant [source].

Although it’s flavorful and good for us, Americans don’t eat much kale. It’s available year-round, so try it. It just may become a family favorite.

National Kale Day is the third Wednesday in October.

A recipe for Garlic Braised Kale & Sundried Tomatoes is below.
 
 
HOW TO BUY, STORE & USE KALE

Look for kale with firm, deeply colored leaves and moist stems. To store, wrap the leaves in a damp paper towel (don’t wash before storing), tuck it into a plastic bag and place it in your refrigerator’s crisper.

 
One of the easiest ways to serve leafy, hearty green vegetables like kale is to quickly sauté them with some garlic. Start with this recipe from Melissa’s (which sells organic kale).
 
 
RECIPE: GARLIC-BRAISED KALE & SUNDRIED TOMATOES

Ingredients

 
Preparation

1. Place a small amount of oil, garlic and onion in a deep skillet or wok and turn heat to medium. When the onions begin to sizzle, add a generous pinch of salt and pico de gallo seasoning, and sauté for about 2 minutes.

2. Stir in sundried tomatoes. Stir diced kale into skillet with lemon zest. Season to taste with salt and sauté for 2 minutes.
 
3. Add water and rice wine vinegar, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 8 minutes.

4. Remove from heat and stir in vinegar. Transfer to a serving plate and garnish with hazelnuts.
 
 
Find more of our favorite vegetable recipes by pulling down the menu in the right column.
 
 
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†This is a blend of chile peppers and salt. You can substitute red pepper flakes and adjust the salt to taste.

For added Irishness and deliciousness, we added some Bailey’s Irish Cream Liqueur to the frosting.

GUINNESS CHOCOLATE CUPCAKES RECIPE

Ingredients

Buttercream Icing

 
*You can pulse table sugar in a food processor.

Preparation

1. Preheat oven to 320°F.

2. Cream butter, sugar, vanilla and Bailey’s.

3. Combine all the dry ingredients; blend in egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 to 20 minutes. Let cool.

4. For the buttercream icing, beat the butter and confectioners’ sugar until soft and creamy. Add two drops green food coloring and stir until combined. Ice cooled cupcakes. Garnish as desired with sprinkles or sanding sugar.

Find more of our favorite cupcake recipes.
  

Panko is actually bread “flakes” rather than breadcrumbs. The difference is that conventional bread crumbs are ground into tiny bits, while panko are small flakes.

Panko are made from specially baked, oblong, crustless loaves. The larger and lighter flakes produced coat the food without “packing” like regular bread crumbs. They allow foods to stay crispier longer.

Panko can be used with baked or fried foods. Kikkoman Panko Bread Crumbs are unseasoned, making them perfect for sweet recipes, too.

You can find panko in the Asian products section of many supermarkets; at all Asian food markets; and online. Kikkoman panko breadcrumbs are certified kosher by OU.
 
Panko “Crunch It Up” Recipe Contest

Enter your original recipe by March 26th, 2012. It can be an appetizer, side dish, main dish or dessert, as long as it’s creative, delicious and original.

The winner in each category will receive a $1,000 prize and the winning recipes will be added to Kikkoman’s recipe database.

Here are the contest guidelines for the recipe contest.

Go forth and crunch!