Scottish breakfast tea?

Fully oxidized tea leaves for a robust cup.

Scottish breakfast tea?

Postby pickles » Dec 22nd, '11, 19:40

Harrison & Crosfield made a great Scottish breakfast tea that my husband and I drank all the time--until they went out of business (fairly recently, it seems).

I tried Taylor's of Harrogate's Scottish BT, but I didn't find it to be as hearty. We're looking for something like the Harrison & Crosfield version, very strong and malty.

Does anyone have any suggestions? Thanks!

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Re: Scottish breakfast tea?

Postby nrstooge » Dec 22nd, '11, 20:05

Upton's carries a scottish breakfast. It is a blend of Assam, Ceylon and Yunnan. It is a good dark roast, but it isn't as malty as some - think those might have had some Lapsang Soushong in them which is my preference. I'm on the look out for a good one too.

If you PM me your address, I'd be happy to send you a sample (if that is allowed)

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Re: Scottish breakfast tea?

Postby pickles » Dec 26th, '11, 14:34

That is extremely kind of you, I would love to try it! There don't seem to be all that many places that actually offer a Scottish breakfast tea, it seems to be not as popular as other types.

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Re: Scottish breakfast tea?

Postby Chip » Dec 26th, '11, 15:48

nrstooge wrote:If you PM me your address, I'd be happy to send you a sample (if that is allowed)

Definitely allowed! :mrgreen:

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Re: Scottish breakfast tea?

Postby bsteele » Dec 26th, '11, 16:37

I think Scottish Breakfast tea needs whiskey added to it...

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Re: Scottish breakfast tea?

Postby AlexZorach » Feb 6th, '12, 13:09

I haven't tried Harrison & Crosfield's, so I can't say about emulating that particular blend, but I'd suggest looking at some Assam and Yunnan black teas. Assams in particular can get that very strong malty quality, with a bold flavor and a full-bodied cup.

I'd look for a relatively inexpensive but tippy Assam...the high-end ones may be too smooth for your taste.

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Re: Scottish breakfast tea?

Postby mbanu » Feb 21st, '12, 23:36

Blends that are either predominantly or entirely made up of Assam or Kenyan teas will probably be the maltiest, especially those processed by the Crush-Tear-Curl (CTC) method.

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