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drank TB14: Scottish Breakfast Blend by Upton Tea Imports
2958 tasting notes

I was delighted to share this with my grandmother today. She is a very picky British (has never actually lived in England) woman who is particular about which teas she likes. She almost always drinks straight black teas. She read something about teabags containing harmful micro plastics and now she doesn’t want to drink any tea bags. The problem is that she is not computer savvy and doesn’t like to buy anything online, but is trying not to be in stores right now.

I can say this blend has passed the “picky grandmother” test! She liked it so much she actually let me give her the rest of my sample pouch (I believe this is from a previous TTB). Norm,ally she will not let me leave until I agree to take every bit of food I brought with me + all of the leftovers and a bunch of things from her pantry that she thinks I will like. xD She expresses love be feeding us. Anyway, she seems happy to be able to drink this for a while since she has been a bit limited in her black tea options. I don’t drink a lot of breakfast teas, but it fills me with love that I could share this one with her.

We steeped it quite strong (2 tsp for ~8 minutes, boiling water, ~400 mL teapot) and it was a bit too strong for me plain so I added some soy milk (she took hers with milk, as usual). It is strong/lots of tannin (steeps a deep orange colour), rich, thick. Delicious. If you like strong teas, this one is a good choice for you.

Flavors: Tannin, Thick

Preparation
Boiling 7 min, 45 sec 2 tsp 14 OZ / 400 ML
2 comments
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Inkling
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Haha, love the “picky grandmother” test. :)

tea-sipper
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I don’t think it’s possible to find tea without bags in a grocery store. sigh.

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Comments

Inkling
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Haha, love the “picky grandmother” test. :)

tea-sipper
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I don’t think it’s possible to find tea without bags in a grocery store. sigh.

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Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, tumeric mushroom/fungus,

No
Animal products: [confectioners glaze, , marshmallows, , natural flavour, white choc chips, caramel bits, etc]
St. John’s wort (herb)

Location

BC, Canada

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