B-GB-055
Scottish Grown Black
Artisan cold-climate black, from Scotland, UK.
Black tea
Scottish Grown Black is strongest on smoothness, sweetness and brightness. Typical tasting words: honey, dry wood, apple, malt, herbaceous. A very recent agricultural endeavour, small artisan gardens started cultivating hardy cold-climate tea varieties in Scotland during the 2010s. Sold almost exclusively to collectors and high-end tearooms as a boutique micro-lot rarity.
Also known as Scottish Tea and Tea Gardens of Scotland Black.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Scotland, UK
- Plant
- Camellia sinensis var. sinensis
- Harvest
- summer flush
- Elevation
- low
- Oxidation
- 85 to 95%
- Roast
- unroasted
- Leaf
- twisted
- Price band
- luxury
- Availability
- rare
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- moderate
Made by: withering, then hand rolling, then oxidation, then drying.
Caffeine
A cup of Scottish Grown Black carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 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 | 90 to 95 °C | 3 min, 4 min |
| Gongfu, 100 ml | 4 g | 90 to 95 °C | 30 s, 45 s, 60 s, 90 s |
| Cold brew, 250 ml | 2.5 g | Fridge | 8 to 12 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- afternoon
- afternoon
- meditation
Pairs with pastry and scones_cakes. Milk: no. Iced: no. Sweetener: no. Good for beginners: no.
Tasting words explained
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More: all black tea teas, or filter the whole drawer.