Scottish Breakfast
Scottish Breakfast
From mystical mountain lochs to heather-filled glens, Scotland is steeped in rugged beauty. Mornings here are cold and bracing, and require an extra-strong cup of tea to face the elements, so I looked to warmer climates for teas with just the right depth of character. My hearty Scottish Breakfast tea is a blend of robust Assam tea sourced from Northern India, and a dark, full-bodied Kenyan black tea where it grows to perfection near the equator. This Scottish Breakfast tea is brawny and bright, with lively, malty flavors, mellow honey undertones, and hints of clove and citrus. It’s an eye-opening blend, sure to wake you up in true Highland style.
NET WT 5 OZ / 160 G — 40 SERVINGS
Brewing Guide
Pre-heat your tea vessel.
Measure a healthy 1 tsp. of tea into a filter.
Pour 6 oz. of freshly boiled water over tea and steep for 5 minutes.
Strain, pour and enjoy! Be sure to compost spent tea leaves.
{Given measurements are per serving.}
Serving Suggestions
Oh, aye, this is a wide-awake blend, indeed! Enjoy it at is brawny best with milk and if you like, a wee bit of sugar, which enhances the tea’s rich, malty flavors while taming its brisk, puckery tannins. Break with tradition if you must, and enjoy a cuppa without milk and sugar to experience layers of pure tea flavors.
Food Pairing
Rise and shine with a bold pot of Scottish Breakfast and a hearty breakfast of smoked salmon-laced scrambled eggs, rashers of bacon, and traditional tattie scones. Divine with toasted Pannetone or Barm Brac, smothered in rich butter and thick-cut marmalade, or a simple bowl of porridge with cream and honey.
Ingredients
Golden Tippy Assam, Indian and Kenyan black teas.