Scottish Breakfast tea is blended to suit the soft water of Scotland. As a result, it is a stronger tea than English Breakfast or Irish Breakfast teas.
I live in Earby, Lancashire where the water is soft and this combined with having a Scottish wife makes Scottish Breakfast tea a good choice first thing in the morning.
I bought the tea in the photograph in Castle Douglas, Scotland. This particular example is made made by the CTC tea processing method producing a rich golden brown coloured tea which is strong in flavour.
Breakfast teas are black tea blends intended to compliment a rich, hearty breakfast and tend to be stronger than afternoon tea blends.
There is no standard formula for the Scottish Breakfast tea blend (or, indeed, English and Irish Breakfast teas), it may include teas from China, Assam, Ceylon (Sri Lanka), Africa and/or Indonesia.
Taylors of Harrogate (Bettys) sell a Scottish Breakfast leaf tea which is produced in the traditional ‘orthodox’ way where the leaves are rolled to release the colour and flavour (this is different to the CTC tea processing method).
If you are in Scotland or other soft water area, give a cup of Scottish Breakfast a try. Indeed, you could combine it with eating a traditional hearty full Scottish breakfast complete with square sausage and tattie scones!