Scottish Breakfast

Description

The primary sociological structure in old Scotland was the 'clan'. The roots of the system are very ancient, stretching back into Scotland's Celtic past. The country had been occupied by many different peoples - Britons, Romans, Angles and Vikings - but two races came to dominate: the Picts in the north and east who divided their territory into 7 petty kingdoms and in the west it was the Scots. Originating as an Irish tribe, the Scots migrated from Ulster in the 6th century. The kingdoms of the Scots and the Picts were eventually united by Kenneth MacAlpin in the mid 800's.

These people were organized along tribal lines, which eventually became known as clans. One of the downfalls of the clans was the propensity to feud. Some disputes simmered for centuries such as the feud between the MacDonalds and Stewarts, which began at Culloden in 1314, finally being settled in the 1600's. Highlanders guarded their traditions fiercely and were well known for their loyally robust character.

This tea is like a proper Highlander - robust, malty (not unlike a good Scotch) and full of life and vigor. Highlanders liked their tea very strong and insisted on hints of cask oak to remind them of their clan's own special elixir - single malt Scotch. This blend consists of 2nd Flush Assam tea (thick, robust with delicious hints of malt); January production South Indian tea (high mountain grown that has wonderful flavour notes which accentuate the robust Assam); Keemun Panda #1 which has a delicious winy character further enhancing the stout malty character of the blend and finally a Chingwo County Orange Pekoe which gives the distinct oaky character. This tea is especially delicious with milk, which further lends a malty character to the tea and highlights the brightness of the premium tea, which has hints of a red color.

Steeping Instructions

PRODUCT TYPE: Loose - Black Tea

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. the strength of hot tea since it will be poured over ice and diluted with cold water.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

ICED TEA BREWING METHOD (Individual Serving):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.