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The English and the Irish have their blends - so we couldn't leave out the Scottish! This blend consists of Assam and Nigiliri from India, Keemun from China and Ceylon Orange Pekoe. Like all quality breakfast teas, our Scottish Breakfast is strong and robust. Give it a wee splash of milk to highlight it's malty, cask-oak character.
For the best tasting cup we recommend the following:
8 fl oz
212° F
1 tsp
4-5 minutes
Most reviewers call this a smooth, full-bodied breakfast black tea — energizing and robust as a morning cup that holds up well to milk, honey, or sugar. Flavor notes are slightly malty/earthy (with occasional smoky hints) and non-bitter even when brewed strong; a few found it milder than some traditional Scottish blends, but many say it’s their go-to daily tea.