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. Our Scottish breakfast has some CTC grade tea, this allows the tea to brew strong and quickly. Look for the small pellets in the picture. This tea is dry compared to an 'English breakfast' and is absent of the sweetness. Best when served with milk and sugar.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.