Scottish Breakfast
Scottish Breakfast
The powerful taste of Scottish Breakfast tea can only be achieved by combining three bold, rich, malted black teas together. We start the blend with a bold Indian tea from the Assam valley tea, then we add an aromatic Keemun tea from Anhui Province China then lastly a CTC from Kenricho, Kenya.
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Quantity | Water | Brew | Serve | |||||
 |  |  |  |  |  | |||
| 1 tspn per cup | 95°c | 3-5 min | Straight | Milk | Sugar | |||
Character
A hearty, rich brew with an oaky finish.Story
Following the popularity of the English Breakfast blend it was virtually a foregone conclusion that Scotland would have to put their own stamp on the world of tea. Scottish tea makers, being Scots and patriotic, decided the Scottish name could only be associated with a tea that was stronger and bolder than its English cousin.
