Edinburgh Tea and Coffee Company has been blending in Scotland since 1812, and their Whisky Tea is one of their most distinctive creations. Pure China leaf tea - smooth and light - marinated in Scottish malt whisky flavouring at 2.8%. No alcohol, so it can be enjoyed any time of day, but the warming, rounded character of a good Scottish malt comes through clearly in every cup. The China leaf base is key - lighter and smoother than Assam, it lets the whisky flavouring do its work without a heavy malty foundation competing underneath. The result is a cup that is warming, distinctive, and unmistakably Scottish. A conversation starter and a genuinely unique tea experience. Teabags are individually wrapped. How to brew the perfect cup Use freshly boiled water, not left to cool. Steep for 3 to 5 minutes. Try it black first - the whisky character comes through cleanest without milk. A splash of milk softens it if you prefer a rounder cup. How does it compare? Also distinctively Scottish: Edinburgh Heather Tea Also distinctively Scottish: Edinburgh Thistle Tea Unflavoured: Edinburgh Scottish Breakfast Heather and Thistle are the closest comparisons - all three are Edinburgh's signature Scottish botanical teas, each with a different character. Scottish Breakfast is the natural choice if you want the Edinburgh quality without the flavouring.
