Scottish Breakfast Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Green Wood, Malt
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by What-Cha
Average preparation
205 °F / 96 °C 3 min, 30 sec 11 oz / 325 ml

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3 Tasting Notes View all

  • “This was a fairly decent cup of breakfast blend. A bit of bite with some woody notes and a little tang in the background, I mainly get the Ceylon tastes. I was careful not to oversteep as breakfast...” Read full tasting note
  • “this is not the breakfast blend for me. there’s an astringency here that i don’t like…though i have for sure found it present in other breakfast blends. It’s just not a taste that i...” Read full tasting note
  • “I am a BIG black blend tea fan. Frisian blends, Scottish, English, Irish….they’re all good with me, as long as they are married to milk and honey! So obviously, I was rather excited to get my...” Read full tasting note
    74

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3 Tasting Notes

790 tasting notes

This was a fairly decent cup of breakfast blend. A bit of bite with some woody notes and a little tang in the background, I mainly get the Ceylon tastes. I was careful not to oversteep as breakfast blends lend themselves to astringency, in my experience. I don’t remember what I thought of Harney’s Scottish blend so I can’t really compare at this time, but I do still have enough left of this to do it next time I snag samples from Harney.

I found nothing objectionable here, though as with a lot of breakfast blends and me, nothing to especially recommend it over the non-blended versions of the teas that comprise them. I think it would stand up fine to milk and sugar if that’s how you take your blends of this type. :)

I got this from, I think, Marizpan so thank you!

Preparation
200 °F / 93 °C 2 min, 45 sec 2 tsp 10 OZ / 295 ML

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10106 tasting notes

this is not the breakfast blend for me. there’s an astringency here that i don’t like…though i have for sure found it present in other breakfast blends. It’s just not a taste that i like…especially not in the morning. I prefer bold, rich, deep teas lol. The rest of this is off to terri to try though as i suspect she might enjoy this one.

Mike

I haven’t tried a Scottish Breakfast Tea yet, though I’ve heard they are actually stronger than English or Irish Breakfast Teas…not this one though, huh?

Sil

this is lighter in taste to me

Mike

Cool, I’ll have to look around for others. Have you tried any other Scottish Breakfast Teas?

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74
184 tasting notes

I am a BIG black blend tea fan. Frisian blends, Scottish, English, Irish….they’re all good with me, as long as they are married to milk and honey! So obviously, I was rather excited to get my hands on the blends offered by What-Cha. The promise of a blend including Nepal tea was too much to resist. The first time my husband and I tried a cup of this tea, I immediately looked at the bag to make sure I leafed it correctly…. the tea was very weak and non-descript. Hmmmmm…. so I tried again this morning. Sadly, I had the same experience. I use spring water for my tea, so I know it wasn’t the water…. I finally had to use 3 teaspoons of tea in 12 oz of water to get the tea to stand up to milk and sugar. Now mind you, the flavor of the blend isn’t bad, it was just weak. What-Cha uses 2 different Ceylons in this blend (along with Assam and Nepal), and they are what comes through strongest in this blend. There is a woodsy note, as well as a green note that floats languidly in the cup…. but overall, the thin mouthfeel and the lack of roundness in the flavor profile just didn’t make it something I would order again. If you like Ceylons and drink your black tea without milk and sugar, I would give this tea a go…. the Ceylon in this blend seems to offer something inviting, but for me it was just from too far away…..

Flavors: Green Wood, Malt

Preparation
Boiling 4 min, 0 sec 3 tsp 12 OZ / 354 ML
What-Cha

I’m sorry it wasn’t quite to your taste, I very much modelled the blends on what I enjoy in a cup of tea and as someone who drinks tea exclusively without milk, in hindsight its unsurprising that the blends can come across on the weaker side. I’ve only produced a limited amount of each blend and when they are sold out, I will take on board all feedback and evaluate what changes need making or possibly drop the current blends and create more unique blends better tailored to the regions I specialise in rather than trying to recreate known blends.

What-Cha

Forgot to say thanks for the tasting notes, I really appreciate your taking the time to write the notes and it is invaluable for me as a retailer to see what needs changing and what does not

donkeyteaarrrraugh

You are very welcome! This wasn’t a bad tea by any means, but I guess I was expecting something to put hair on a chest (not mine…my husbands, please.) :) I will anxiously watch for the announcement of your new blends…and I still have the English and the Irish to try!

What-Cha

Hopefully the Irish and English will be more to your taste, as the Irish is predominantly Assam and the English is predominantly Kenyan. Also a longer steeping time of 4-5 minutes should help the strength.

donkeyteaarrrraugh

Review of English is up! :)

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