Thread: Breakfast Teas
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Old 20-07-2005, 12:50 PM
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What is the difference between a Scottish Breakfast and an English

The English Breakfast is a blend of several black teas from India, Sri
Lanka, China and Kenya, of the flowery pekoe grade. The English
Breakfast was actually invented in Edinburgh, Scotland. A tea master by
the name of Drysdale came up with the idea of marketing his blend as
"Breakfast Tea". The concept soon spread to England where tea had
become enormously popular. The English of the 19th Century were crazy
for anything even remotely Chinese, where tea in its most purest form
originated. Tea houses in London began adding "English" to the name,
and the tea became and remains one of the most popular teas in England.

Hot tea brewing preparation of the English Breakfast: Scoop 2-4
teaspoons of tea into the teapot. Pour in boiling water that has been
freshly drawn (previously boiled water has lost most if its oxygen and
therefore tends to be flat tasting), steep for 2-4 minutes (to taste),
stir (virtually all the leaves will sink), pour into your cup, add milk
(do not use cream) and sugar to taste. When you are making a pot of tea
- using loose tea of course - you will see the tea leaves uncurl and
expand dramatically.

The Scottish Breakfast 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. The
Scottish blend consists of 2nd Flush Assam tea (thick, robust with
hints of malt); January production South Indian tea (high mountain
grown that has flavour which accentuates the Assam; Keemun Panda #1
which has a 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 usually taken with milk which
further lends a malty and reddish character to the tea.

Hot tea brewing preparation of the Scottish: Bring freshly drawn cold
water to a rolling boil. Place 1 teaspoon of tea for each cup into the
teapot. Pour the boiling water into the teapot. Cover and let steep for
3-7 minutes according to taste (the longer the steeping time the
stronger the tea). Add milk and sugar to taste.

- Athooya
your cup of tea to the healthy lifestyle

Mike Fulton wrote:
Attempting to wean myself from coffee completely in the mornings, I am
trying to find a good breakfast tea. I cannot abide Twinings English
Breakfast, I have given thought to Taylors of Harrogate's Scottish
Breakfast (which certainly appeals to my Scottish heritage!) What is
the difference between a Scottish Breakfast and an English Breakfast?
Should I not even bother with the Scottish Breakfast and try a Oolong?

My current tastes are as follows:

Hu-Kwa Lapsang Souchong by Mark T. Wendell (my favorite blend).

Republic of Tea Moroccan Mint

Prince of Wales Keemun by Twinings

I used to have Twinings Earl Grey...but I found that the bergamot was
giving me migraines.