Scottish Breakfast by Beautiful Taiwan Tea

Dry leaf aroma: Sweet hay and malt.
Wet leaf aroma: Damp hay with a vegetal tang. 
Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 5 minutes at 212 degrees. 
The aroma is malt with undertones of honey and the slightest hint of sweet hay. The main flavors are malt and a pleasant bitterness, with a suggestion of hay at the end of the sip.

A nice all-around breakfast tea. Typically I take mine with honey, but this one stands on its own.

Flavors: Bitter, Hay, Malt

Share this:

Leave a Reply