A full bodied and malty Scottish breakfast tea with flavour hints of cask oak. Particularly delicious with a splash of milk.
ORIGIN: Assam and Nilgiri (India), Nandi and Kericho (Kenya), Anhui Province (China).
Grown: 500 – 6500ft above sea level.
Brewing Guide: one heaped teaspoon (roughly 5g) with 200-260ml boiling water. Brew for 2-4 minutes depending on preferred strength.