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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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tea leaveswater temperaturebrew timeServe as isServe with milkServe with sugar
1 tspn per cup95°c3-5 minStraightMilkSugar


A hearty, rich brew with an oaky finish.


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.


1 tsp per cup in water at 95°c for 3-5 mins


Just as it is or with milk and sugar.


Black Tea


India, China and Kenya

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