Exact quantities, then the method.
Scottish Blend is PG Tips' heavier, more Assam-forward breakfast blend, made for a reason worth knowing: Scotland's soft tap water brews the regular blend too thin, so this one is built to pull dark and strong where the Original would come out weak. It is a proper builder's tea, taken with milk and, by tradition north of the border, often a little sugar.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the How to Brew PG Tips Scottish Blend recipe. Canonical: https://teas.co.uk/recipes/black-tea/how-to-brew-pg-tips-scottish-blend/
Brew it on a full rolling boil for three to four minutes, three for a brighter cup, four for full builder's strength. And unlike a delicate green or floral bag, you can give this one a squeeze against the mug on the way out, which only adds to the colour and strength.
You'll need
- 1 PG Tips Scottish Blend Breakfast Tea bag
- 250ml freshly drawn water, brought to a true rolling boil
- 2 tbsp cold whole milk (or skimmed milk if that is the household preference)
- 1 tsp white sugar (optional; the Scottish kitchen tradition leans toward sweet)
Method
- Fill the kettle and bring it to a true rolling boil; Scottish Blend is a black tea and wants the full 100C.
- Pre-warm the mug by half-filling it with hot water from the kettle, swirling once, and discarding the rinse.
- Drop the tea bag into the pre-warmed mug and pour the boiling water straight over it, filling to about 1cm below the rim.
- Leave it to steep for three to four minutes.
- Lift the bag out with a teaspoon, pressing it against the side of the mug, and discard.
- Add the milk and stir; it should take the cup from deep brown to a proper tea-tan.
- Add a teaspoon of sugar if that is how you take it, though plenty drink it without.
- Serve straight away with a plain biscuit, a digestive, hobnob or custard cream, on the side.
The tea it is made with, and what to make next.
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Brewed with: PG Tips Scottish Blend Breakfast Tea, 80 Tea Bags 232g
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