Brodies has been blending tea in Scotland since 1867, when the great tea clippers docked at the Port of Leith laden with leaves from across the world. Their Scottish Breakfast is built on Assam for malt and strength, finished with Kenyan teas for brightness - a combination originally developed to work with Scotland's naturally soft water. Bright, brisk, and full of malty character. Scottish Breakfast sits alongside Irish Breakfast in terms of strength but with a slightly different profile - less heavy than a pure Assam, more lively and clean in the cup. Milk is recommended but it holds up well either way. If you enjoy Brodies Scottish Breakfast, our Scotch and Abram's Scottish Breakfast is our take on that same bold, malty Scottish cup - full bodied, robust, and built to start the day. How to brew the perfect cup Use freshly boiled water, not left to cool. Steep for 3 to 5 minutes depending on preferred strength. Add milk. This tea is built for it. A longer steep brings out the full malty character. How does it compare? Stronger than Brodies Famous Edinburgh Similar to Edinburgh Scottish Breakfast Similar strength to Thompson's Irish Breakfast The boldest tea in the Brodies range. Brodies Famous Edinburgh is the lighter option if you want to step down. Edinburgh Scottish Breakfast is the closest cross-brand comparison. Thompson's Irish Breakfast is worth a look if you want a similar strength but with a more East African character.
