Scottish Breakfast Loose Leaf Black Tea

🍵 The Blend — A four-origin loose leaf black tea combining second flush Assam, high-mountain South Indian, Keemun Panda #1, and Chingwo County Orange Pekoe, each chosen for a specific role in the cup

🍵 The Colour — A deep, richly hued brew that pours a glowing amber-mahogany, bright at the edge and deeply satisfying with a generous splash of milk

🍵 The Character — Bold and malty at its heart, with a winy depth from the Keemun, a brightness from the South Indian leaf, and a distinctive cask oakiness that lingers long after the first sip

🍵 The Occasion — Made for mornings that demand something genuinely robust: exceptional alongside a full Scottish breakfast or any time the day calls for a tea with real presence and staying power

Scottish Breakfast loose leaf tea is the boldest of the great British breakfast blends — and this particular version earns that reputation through four carefully chosen origins, each contributing something that the others cannot. The result is a malty, full-bodied loose leaf black tea with bright flavoury notes, a winy depth, and a finish of unmistakable cask oakiness.

The story of Scottish Breakfast tea begins in Edinburgh in the 1830s, when a Scottish grocer blended a strong black tea specifically suited to Scotland's naturally soft water. It required more from the leaf to deliver the same strength and impact that harder water would draw from a simpler cup — and so the tradition of blending boldly became part of the character of the Scottish cup. The Highlanders who made this style their own wanted a tea that could match a full breakfast and stand up to the rigours of the day, and they wanted that particular hint of cask oakiness — a subtle nod, it is said, to their own cherished single malt.

This blend honours that tradition precisely. The second flush Assam forms the robust, malty backbone, thick and full in character with the depth that only a summer harvest Assam can provide. The January production South Indian tea brings a high-mountain brightness and a clarity of flavour that accentuates rather than competes with the Assam. Keemun Panda #1 — one of China's most distinguished black teas, celebrated for its winy, almost Burgundy-like depth — adds a layer of complexity and a fruity richness that sets this blend apart from any standard breakfast tea. Finally, Chingwo County Orange Pekoe contributes the signature cask oakiness that defines the cup and gives it its character.

Drink it with milk. Milk is not just an addition here — it genuinely transforms the cup, enhancing the malty character, brightening the colour, and bringing the full richness of the blend forward in the most satisfying way.

Since 2008, High Teas London has been one of the country's leading independent tea specialists, with over 350 teas and infusions from gardens and regions across the world. A blend of this quality — four origins, each earning its place — is exactly the kind of tea we have always sought out and been proud to share.

Ingredients: Black tea (Assam second flush, South Indian, Keemun Panda #1, Chingwo County Orange Pekoe).

Brewing Note: Scottish Breakfast is built for a proper brew — do not rush it. Warm your teapot first, then use one heaped teaspoon per person and pour freshly boiled water directly over the leaves. Steep for four to five minutes: four minutes gives a bright, lively cup with the malty character well forward; five minutes brings out greater depth and the full oakiness of the Chingwo leaf. This tea is best with milk, added after pouring, which opens the blend up beautifully and enhances everything the four origins are doing. Avoid over-steeping beyond five minutes, as the Assam in particular can tip towards bitterness if left too long.