It is said that Scottish Breakfast Tea is blended to accommodate Scotland's soft water, which could make tea taste flat or highlight its flaws. Similar to its cousin English Breakfast Tea, this Scottish Breakfast is a classic blend of Assam, Ceylon (Sri Lanka) and African teas. It is a nice malty brew that takes milk and sugar well. Drinking it straight, Scottish Breakfast Tea is bold enough to pair with haggis on Robbie Burns Day.
In honor of Robbie Burns, the Scottish poet from the 18th century, Scots and non-Scots alike celebrate his January 25th birthday every year with a traditional supper of haggis and Scotch whisky.
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| Scottish Breakfast Tea |
Type: Black Producing Country: Scotland (blender) Preparation: 95°C 4 Min
Dry Leaf: The fine dark granules are malty and reminiscent of Horlicks.
Wet Leaf: The wet brown leaves have typical Assam (malt and wicker) notes.
Liquor: This breakfast tea, brewed with filtered water, is dark brown. It is astringent, bright, full-bodied, malty and strong. It is flavorful with or without milk. The proportion of Assam, Sri Lanka and African leaves harmonizes the tea.
Tee Score: 4 out of 5
