Scottish Breakfast Tea

Our Scottish breakfast is a black tea blend with subtle hints of cask oak from India, China and Kenya. Our Scottish Breakfast Tea is especially delicious with milk. The Assam malty flavour is enhanced by China Black Keemun Gold and a Chingwo County Orange Pekoe. After all, you wouldn’t expect anything else other than a full bodied, full flavoured malty Scottish Breakfast tea – so we won’t disappoint you!

About This Tea:
Leaves: Orthodox Flowery Broken Orange Pekoe (FBOP)
Aroma: Wine and malty notes
Colour: Bright with coppery orange highlights
Taste: Full bodied character with lots of malty flavour
Well Being: Alert, Energised, Cheerful, Contented, Refreshed
Caffeine Content: Approx between 27- 35mg per cup
Origin: Assam,Nilgiri (India) Anhui (China), Nandi, Kericho (Kenya). Grown: between 500ft and 6500 ft above sea level
Ingredients: Luxury Black Tea (Assam, China Black Keemun Gold,Chingwo County Orange Pekoe)

Directions:
Hot Tea: Add 1 heaped teaspoon of loose tea for each 250ml of water into a teapot and pour freshly boiled water over the tea. Steep in the hot water for approximate 3-7 minutes depending on the strength required. Add milk and sugar to taste if required. (Why not try one of our 0/low calorie natural sweeteners such as Stevia as a replacement for sugar).
Iced Tea: To make 1 litre of Iced Tea simply add 6 heaped teaspoons of loose tea into a teapot and pour 1 – 1 1/4 cups of boiling water over the loose tea. Steep the tea for 5 minutes. Meanwhile, Fill 1/4 of a pitcher with cold water and then slowly add the infused tea (taking care to strain the leaves) Finally, add some ice cubes and top up with cold water, garnish with a sprig of mint and a slice of lemon and sweeten to taste.