Scottish Breakfast
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Scottish Breakfast
Blend of Chinese and Indian black teas - a robust, malty Assam; a sweet, earthy Keemun, and a Chingwo county orange pekoe. It is a delicious, rich and matly black tea which is great with milk and sugar and is sure to add a jump-start to your day!
Basic preparation;
Use 2 teaspoons of tea per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try water that is 195 Fahrenheit.

If you are interested in a stronger brew try steeping for 3-4 minutes.
2nd Flush Assam, Nilgiri, Keemun Panda, Chingwo county orange pekoe (Fujian Province).
All teas are subject to change without notice to or from Ku Cha House of Tea. This is not a complete allergen list and severe allergies should be taken with caution. Undisclosed changes in "natural flavors" could introduce allergens into the teas that we buy from elsewhere. We can guarantee the ingredients of the teas labeled house blends but cannot assure that they have not been cross contaminated in their line of processing and delivery to us. That being said this is our best compilation of ingredients and allergens from the information provided to us.
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