Edinburgh Tea and Coffee Company has been blending in Scotland since 1812 - the first merchant in Britain to import tea outside of London. Their Scottish Breakfast is a traditional three-origin blend: Assam for strength and malt, Ceylon for brightness, and East African teas for the rich golden colour. Blended in small batches in Edinburgh and specifically designed to work with Scotland's naturally soft water. Rich, strong, and lively with a golden cup and a full-bodied character that earns its place at the breakfast table. Worth knowing: the concept of breakfast tea actually originated in Scotland. An Edinburgh blender developed the idea of a strong black tea blend as a morning beverage, and Queen Victoria brought it back to England - which is how English Breakfast tea was born. If you enjoy Edinburgh Scottish Breakfast, our Scotch and Abram's Scottish Breakfast is our take on that same bold, full-bodied Scottish morning cup. Available in individually wrapped teabags. 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 Assam character. How does it compare? Lighter: Edinburgh Highland Blend Similar to Brodies Scottish Breakfast Similar to Barry's Master Blend Edinburgh Highland Blend is the lighter option from the same brand if Scottish Breakfast feels too strong for all-day drinking. Brodies Scottish Breakfast is the closest cross-brand comparison - same Scottish heritage, similar Assam-forward character. Barry's Master Blend is the strongest Irish equivalent.
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