My notion of Scottish breakfast tea (highly influenced by period dramas and literature) is that it should be dark and strong enough to clean a corroded car battery.
Thank you, Upton friends, for helping me adjust that notion somewhat. This Assam-Ceylon-Yunnan blend is definitely a breakfast tea, but it does a nicely choreographed step dance that touches evenly on malty, sharp, and smooth. The leaves second-steeped nicely and tasted a little “sunnier and fresh hay-ier.” Too tasty to mess up with milk.
