Suki Belfast Brew Tea Leaves

£5.95

This Irish Breakfast Tea, a black tea and our Suki Tea signature blend – an everyday cuppa – We’ve blended two of the best quality whole leaf – 90% Assam for a Malty and full flavoured cup. If you have had a cup of Breakfast tea at a café in Northern Ireland that sells Suki Tea 9 times out of 10 it would be this one. A Northern Irish Staple #BelfastBrew


Share

Suki Tea’s Belfast Brew Tea Leaves are a blend of Tanzanian and Indian Assam Tea leaves which have been rolled to break them up for roasting. The machines used in this process were built in Belfast in the 1950s by Sirocco Works: a leading manufacturer of tea equipment. So with each cup you’ll be drinking a little bit of Belfast history!

All Suki Tea products are now completely plastic free, including their packaging – something that is super important to us here at indie Fude!

Suki recommends steeping 1 teaspoon (or 2.5g if you want to be exact!) of Belfast Brew Tea Leaves in just boiled, 98°C water for 3-5 minutes for the perfect cup. For an even more perfect brewing experience, check out our beautiful range of Suki Teapots which are suitable for bagged and loose tea.

Additional information

Size Description

45g Pouch

Ingredients

Rainforest Alliance Certified Indian Assam loose leaf tea (90%), Rainforest Alliance Certified Tanzanian loose leaf tea (10%)

Reviews

There are no reviews yet

Only logged in customers who have purchased this product may leave a review.

Testimonials

Great place to visit for local produce. Awesome staff too!

Dave K

Excellent service with friendly staff, thanks guys. The food is fantastic and top quality. 10/10

Dave  Steele

Belfast

  • The Guild of Fine Food logo
  • Slow Food logo
  • Taste of Ulster logo
  • Click & Collect
    Free
  • NI
    £7.95
  • ROI
    £12.95
  • Mainland UK
    £13.95
  • EU Mainland
    from £14.95 - Contact Us

This website uses cookies to enhance your browsing experience and ensure the site functions properly. By continuing to use this site, you acknowledge and accept our use of cookies.