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The Business of Blends
One area we have been diving into more at The Tea Table is the craft of blends. While we have always offered our own flavored blends, in the last couple years we have ventured further into unflavored ones.
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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