B-GB-062

Scottish Breakfast Style

Strong hearty blend, from Blend, UK.

Black tea

Scottish Breakfast Style is strongest on body, astringency and malty. Typical tasting words: malt, bark, oak, dark chocolate, molasses. Blended intentionally to draw well in Scotland's soft peat-filtered water, producing a particularly pungent and dark liquor. Favoured across Scotland as an invigorating morning cup designed to withstand cold damp weather and rich dairy.

Also known as Scottish Breakfast and Scottish Blend.

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The profile

Taste, 0 to 5

sweetness1bitterness3astringency4umami0brightness2body5smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty0toasty2malty4honey1spicy1woody3earthy2smoky1creamy0citrus0stone fruit0tropical0cocoa2caramel1

Facts

Origin: Blend, UK
Plant: Camellia sinensis var. assamica and var. sinensis
Harvest: multiple flushes blended year-round
Elevation: mixed
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then rolling or cutting, then oxidation, then firing, then blending.

Caffeine

A cup of Scottish Breakfast Style carries a typical estimate of 65 mg of caffeine, within a range of 50 to 80 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning
cold_weather

Pairs with breakfast_dishes, pastry and scones_cakes. Milk: yes. Iced: no. Sweetener: yes. Good for beginners: yes.