Scottish Breakfast is malty, with a full bodied character and bright flavourly notes with hints of cask oakiness. This blend consists of 2nd flush Assam which delivers thick robust malt, Chinese Keemun panda which gives it round, robust notes of wine and Chingwo County Pekoe which provides the distinct oaky flavor. Also, try poured over 4-5 slices of lemon and 2 tsp of sugar.
This is a black tea This tea is like a proper Highlander – robust, malty (not unlike a good Scotch) and full of life and vigor. The recommended brewing temperature is 212 degrees fahrenheit.