Scottish Breakfast

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Black Tea
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  • “I just submitted this tea and I’m amazed it has thus far been overlooked on Steepster, considering how well represented Metropolitan’s offerings are here. I wish I were as expert as many here, so I...” Read full tasting note

From Metropolitan Tea Company

COUNTRY OF ORIGIN: India and China
REGIONS: Assam, Nilgiri, Fujian/Chingwo, Anhui/Qimen
GRADE: FBOP, OP, Keemun Panda #1.
INFUSION: Bright coppery colour.
CUP CHARACTERISTICS: Malty full bodied character with bright flavoury notes and hints of cask oakiness. A bracing Highlander’s cup of tea!
INGREDIENTS: Premium black tea.


The primary sociological structure in old Scotland was the ‘clan’. The roots of the system are very ancient, stretching back into Scotland’s Celtic past. The country had been occupied by many different peoples – Britons, Romans, Angles and Vikings – but two races came to dominate: the Picts in the north and east who divided their territory into 7 petty kingdoms and in the west it was the Scots. Originating as an Irish tribe, the Scots migrated from Ulster in the 6th century. The kingdoms of the Scots and the Picts were eventually united by Kenneth MacAlpin in the mid 800’s. These people were organized along tribal lines which eventually became known as clans. One of the downfalls of the clans was the propensity to feud. Some disputes simmered for centuries such as the feud between the MacDonalds and Stewarts which began at Culloden in 1314, finally being settled in the 1600’s.

Highlanders guarded their traditions fiercely and were well known for their loyalty robust character. This tea is like a proper Highlander – robust, malty (not unlike a good Scotch) and full of life and vigor. Highlanders liked their tea very strong and insisted on hints of cask oak to remind them of their clan’s own special elixir – single malt Scotch.

This blend consists of 2nd Flush Assam tea (thick, robust with delicious hints of malt); January production South Indian tea (high mountain grown that has wonderful flavour notes which accentuate the robust Assam; Keemun Panda #1 which has a delicious winy character further enhancing the stout malty character of the blend; and finally a Chingwo County Orange Pekoe which gives the distinct oaky character.

This tea is especially delicious with milk which further lends a malty character to the tea and highlights the brightness of the premium tea which has hints of a red color.

[A tea tasters secret recipe for a pick-me-up on a typical Highlanders day (cold and bracing) – make this tea hot, pour into a large mug and add 4-5 slices of lemon and 2 heaping teaspoons of sugar – sit back and enjoy a tasty energy boost. To make a special iced tea – after you have added the lemon and sugar, pour this over ice in a tall glass – terrific!]

About Metropolitan Tea Company View company

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1 Tasting Note

3 tasting notes

I just submitted this tea and I’m amazed it has thus far been overlooked on Steepster, considering how well represented Metropolitan’s offerings are here. I wish I were as expert as many here, so I could wax eloquent on the subtleties of this tea; I’m a relative novice, so this note will be pretty basic.

I am basically a drinker of black teas mostly, which I take with milk and sugar nearly all the time — a breakfast drinker, as it were. But hey, I live on the Manitoba prairie where the weather is so severe that, except during our pitifully brief summer, it’s like “breakfast” conditions all day. Take today: temps of -30C, NWly wind at 20-30 km/hr, high humidity so that cold really bites hard, and windchill so low you don’t want to think about it. Under these conditions, every mug of tea is like an emergency blood transfusion!

Of all the black teas I have drunk thus far, Metropolitan’s version of Scottish Breakfast blend is the winner, hands-down, no contest. It’s a beautiful tea with large, handsome leaves, none of your chintzy CTC stuff; these leaves are so nice I often just eat the few that find their way into my mug. The flavour of the brew is full and robust but not harsh; it’s a natural for milk and sugar. It stands up well to long steeping times; I’ve indicated five minutes, but I often steep it for seven, and I tend to be with the quantity of leaves.

I’d be lost without this tea. There are others I drink and enjoy, but every pot of Scottish Breakfast is a treat to be savoured. By comparison most others taste thin and uninteresting. This tea has a rich, full, friendly, comforting character that — at the moment, in my limited experience — seems unparalleled.

Boiling 5 min, 0 sec

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