Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
The clan was ancient Scotland’s fundamental social institution. The system has deep origins that may be traced all the way back to the Celtic era of Scotland. The Picts, in the north and east, split their land into seven tiny kingdoms, while the Scots, in the west, came to rule after many other peoples (Britons, Romans, Angles, and Vikings) had inhabited the country. The Scots were originally an Irish people who had made their way north from Ulster about the sixth century. At the middle of the 800s, Kenneth MacAlpin unified the kingdoms of the Scots and the Picts.
These groups of individuals organised themselves into tribes, which evolved into clans. The clans’ tendency to fight with one another was one of their downfalls. The conflict between the MacDonalds and the Stewarts, which began at Culloden in 1314, lasted for centuries before it was eventually resolved in the 1600s. Traditions were strongly protected in the Highlands, and the hardy, loyal nature for which the Highlanders are famed was a hallmark of their culture.
Like a true Highlander, this tea is hearty, malty, and brimming with energy. The Highlanders favoured strong tea with a tinge of barrel wood to evoke memories of their preferred elixir, single malt Scotch. There is Assam tea, Keemun Panda No. 1 (which has a great winy character and contributes to the mix’s robust malty flavour), and Chingwo County Orange Pekoe, which adds a characteristic oaky flavour, all in this combination. The addition of milk enhances the malty flavour and brings out the golden hue of the premium tea, which has reddish undertones.
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