Hearty Scottish Breakfast Tea
We love a good, strong breakfast tea! And this one does not disappoint. It has a rich, full bodied taste with a surprising amount of complexity that is sure to wake you up with a smile.
In the world of morning-time teas, English Breakfast is the name that most are familiar with. It may surprise you then to learn of Scotlands surprising history with breakfast teas.
In 1892 a Scottish tea master by the name of Drysdale was considering a new blend for his patrons. His blend was much stronger than the more commonly drank light and delicate blends of the day. The idea was to give a boost in the morning so he naturally named it Breakfast Tea. The style quickly caught on and it was during a visit to Balmoral that Queen Victoria developed quite a liking for the blend. From there, its popularity grew in England and around the world.
We developed this hearty breakfast blend to honour the Scottish roots. Slightly more astringent and less floral than our English Breakfast. A blend of 2nd flush Assam, Keemun Panda and Chinese OP give this brew a great heritage.
Serving Suggestion: Ryan likes this tea with milk and one sugar. Dan leaves his to brew a bit longer for a more powerful flavour.
Ingredients: Black tea
Country of origin: India, China.
Caffeine content: Medium
Antioxidant Level: Very high
Vegetarian, Vegan, Gluten Free, Dairy-free, Sugar-free, No artificial colours or flavours. Ethical Tea Partnership
Prep: 1 heaped teaspoon of tea. 100°C for 3-7 min