Our Scottish breakfast loose leaf tea is a bold, full-bodied black tea blend made for those who like their morning cup strong, rich and deeply satisfying. Second flush Assam, high-grown South Indian tea, Keemun Panda #1 and Chingwo County Orange Pekoe come together in a powerful, beautifully balanced brew with malty depth, bright lift and a distinctive oaky finish — exceptional with milk and worthy of the breakfast table. Scottish Breakfast Loose Leaf Tea with Rich, Robust Depth Scottish Breakfast is the strongest and most commanding of the classic British breakfast tea styles. This loose leaf blend has been carefully built from four different black teas, each chosen to add something important to the final cup. The result is a breakfast tea with real presence: deep amber-mahogany in colour, bold on the palate and satisfyingly structured from the first sip to the last. Four Origins, One Powerful Morning Blend Second flush Assam forms the heart of the blend, bringing the rich maltiness and full body that a proper breakfast tea demands. South Indian black tea adds brightness and a lively edge, keeping the cup energetic rather than heavy. Keemun Panda #1 contributes a smooth, winy depth, while Chingwo County Orange Pekoe gives the blend its distinctive oaky finish. Together, they create a tea that is more layered and characterful than a standard everyday breakfast blend. Bold, Malty and Excellent with Milk In the cup, this Scottish breakfast loose leaf tea brews to a deep, glowing amber-mahogany liquor with impressive weight and colour. The flavour is boldly malty at its core, with subtle fruit-like richness, bright lift and a long, gently cask-like finish. This is a tea that truly comes alive with milk. A generous splash softens the strength, rounds the malt and opens the fuller richness of the blend beautifully. At a Glance Tea type: Loose leaf black tea blend Blend style: Scottish breakfast tea Tea origins: Assam, South India, Keemun and Chingwo Liquor: Deep amber-mahogany Flavour: Malty, bright, winy and gently oaky Best enjoyed: With milk Made for Proper Breakfasts and Strong Morning Cups Scottish Breakfast is ideal for mornings that call for a tea with real staying power. It pairs beautifully with a full cooked breakfast, toast, pastries or anything else that benefits from a robust, satisfying black tea alongside it. It can be enjoyed black by those who prefer a more direct and powerful cup, but milk is where this blend shows its most generous, rounded character. How to Brew Scottish Breakfast Loose Leaf Tea Warm your teapot first, then use one heaped teaspoon per person and pour over freshly boiled water at 100°C. Steep for 4 to 5 minutes. A 4-minute brew gives a bold, lively cup with the malt and brightness nicely balanced. A 5-minute infusion develops greater depth and brings the oaky finish further forward. Add milk after brewing. Avoid steeping much beyond five minutes, as the stronger black tea components can become overly astringent. Ingredients Black tea: Assam second flush, South Indian black tea, Keemun Panda #1, Chingwo County Orange Pekoe. About High Teas London High Teas London has been sourcing distinctive loose leaf teas and infusions since 2008. With over 350 different teas in our collection, we are proud to offer expertly composed blends alongside fine single-origin teas, including bold breakfast favourites such as this Scottish Breakfast blend.
