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Scottish Breakfast Tea
One of our most popular breakfast teas! Originally blended for the soft waters of Scotland, Scottish Breakfast Tea is a traditional blend that can be enjoyed wherever you live. This blend includes only the very best Assam and African teas produced in the traditional �orthodox� way where the leaves are rolled to release the color and flavor. It has an inviting bright colour in the cup and a full, rich flavor. Use one teaspoon per cup and steep in freshly boiled water for 3-5 minutes.
Average Customer Rating
Reviewer: Linda 03/04/2012
Taken black with sugar, I found this to have good flavor, but quite a bit of astringent after-taste. I did try a cup with milk and that solved the astringent problem, so if you like milk in your tea, this might be a good choice for you.
One of the best breakfast teas I`ve tried. [Rich, full bodied yet smooth on the palate. By comparison, much more flavorful than the English Breakfast.] Here`s how I make it: Heat FILTERED water to a "high boil". [That is, to about 220 degrees. Where I live - the high mountains of Utah - that`s a "high boil".] Add 1.5 teaspoons tea per 16 ounces. Let steep for 4 - 5 minutes. [Longer brings out astringency.] To flavor, add 1 teaspoon unrefined sugar, 1 teaspoon Barbados molasses, 1 tablespoon milk. For a less malty [I suppose more traditional] tea, skip the molasses!
My favorite breakfast tea! Love it with a bit of soy milk. Able to steep twice with great flavor both times.
Number of ratings: 6
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