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Elora Tea

Scottish Breakfast - Highland Sunrise

Scottish Breakfast - Highland Sunrise

$7.95 CAD
$7.95 CAD
Sale Sold out
Weight

Malty, full bodied character with bright flavoury notes and hints of cask oakiness. A bracing Highlander's cup of tea.

HEALTH PROPERTIES:  Very high in anti-oxidants

CAFFEINE LEVELS:  Medium

TEA SOURCING:  Blended from black teas from Indian Assam and Chinese Nilgiri/Anhui

ETHICS:  Ethical tea partnership, GMO free

 

THE STORY OF HIGHLAND SUNRISE, SCOTTISH BREAKFAST TEA

The primary sociological structure in old Scotland was the 'clan'. The country had been occupied by many different peoples - Britons, Romans, Angles and Vikings - but two races came to dominate: the Picts in the north and east who divided their territory into 7 petty kingdoms and the Scots in the west. Originating as an Irish tribe, the Scots migrated from Ulster in the 6th century. The kingdoms of the Scots and the Picts were eventually united by Kenneth MacAlpin in the mid 800's.

These people were organized along tribal lines, which eventually became known as clans. One of the downfalls of system was that clans tended to feud. Some disputes simmered for centuries such as the feud between the MacDonalds and Stewarts, which began at Culloden in 1314, finally being settled in the 1600's. Highlanders guarded their traditions fiercely and were well known for their loyal character and robust zest for life.

This tea 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.

 

BREWING INSTRUCTIONS

BREWING INSTRUCTIONS FOR HOT TEA: If tha needs instructions on how to make a wee cup of hot tea, tha's nae a proper Highlander.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.

ICED TEA BREWING METHOD (Individual Serving):
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.

NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.


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