Organic Scottish Breakfast Tea
A distinct and smoky blend featuring Ceylon, Keemun and Lapsang Souchong.
Ceylon (OP), Keemun (OP), Lapsang Souchong (OP)
Steep at 100°C or 212°F for 3-5 minutes.
As with any tea from the Camellia Sinensis plant, care should be taken not to over steep the leaves. Over steeping will result in the release of tannins and create a bitter cup.