Scottish black tea, roasted

Another batch of Scottish grown tea, from 2025.
My curiosity got the better of me and I wanted to see if we could take the flavour profile up a notch, so I asked to roast it.
I am glad I did, this process unlocked caramelised chocolate notes.

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Warming toasted cacao notes greet your senses, even before the water unlocks the full promise in these leaves.
As the water unravels this golden tea, the deep sweet cacao nib scent intensifies.

This roasted tea offers wonderful deep chocolatey notes, think the caramelised edge pieces of dark chocolate brownies.
Delicious sweet notes wrapped in a gentle black tea robe.

Straight from Guisachan Estate, this roasted chocolatey black tea is fresh as it was roasted in June 2026.
Teas mellow with age, especially in the first few months, so it will become smoother.
Which after tasting it is somewhat surprising as it is such an incredibly smooth tea already.

Always interesting to discover how the taste profile of teas change, a journey worth experiencing.

Our airtight foil lined packs are a great container to store the young tea in as it locks in the aromatics within the leaves.
Also keeps out any strong smells which can leave these leaves tasting of something stored close by.

How to prepare Scottish tea?

Western style brewing

Use 2g of leaf to 200ml of water
Bring the water to boil, then leave to cool for 2 minutes and pour over the leaves.
Infuse for 2.5 minutes.
Leaves used this way can be reused up to 3 times, adding 2.5 minutes onto each subsequent infusion.

Eastern style brewing

Use 5g of leaf to 150ml of water
Bring the water to the boil.
Then pour over the leaves, wait 15 seconds and decant your tea.
Leaves use this way can be reused at 6 times or more, adding 15 seconds onto each subsequent infusion.

Store in a cool dry place away from sunlight.

Ingredients: Camellia Sinensis leaves, grown and produced in Scotland