Scottish All Day Tea

Scottish All Day Tea is a wonderful combination of teas from Assam, Nilgiri, Kenya and China with a hint of Earl Grey. When infused, the resultant brew yields an exquisite full-bodied, malty, fruity taste with hints of floral and oak and a slight, refreshing taste of bergamot that lingers in the mouth.

As you take your first sip of Scottish All Day, you'll be transported to Scotland's rolling hills and misty moors. This black tea blend differs from other breakfast teas because it has natural bergamot oil, which adds an energising and refreshing twist like Earl Grey.

The best thing about Scottish All Day is that you can drink it anytime, whether you need a pick-me-up in the morning or a treat to help you relax in the afternoon. Try serving it with a hearty breakfast, a light lunch, or a plate of delicious pastries. Scottish All Day has just enough caffeine to boost energy without making you feel jittery.

How to Prepare Scottish All Day Tea

Loose leaf serving portion: Around 3g per 250ml cup
Water temperature: Boiling - 100° C
Brewing Time: 3 - 7 minutes

To make the perfect cup of tea, you only need to steep one teaspoon of loose tea in one cup of boiling water for three to seven minutes, depending on how strong you like your tea. Enjoy a cup of Scottish All Day for a tasty trip to the heart of Scotland!

Scottish All Day Tea is also available in Biodegradable Pyramid Tea Bags

Recipe: Scottish All Day Black Tea-Infused Lemon Cake

We are introducing a delightful twist on a classic lemon cake - Scottish All Day Black Tea-Infused Lemon Cake! The addition of Scottish All Day tea adds a unique flavour and enhances the aroma, making this cake a perfect treat for tea lovers and dessert enthusiasts alike. The combination of lemon zest and black tea creates a harmonious blend of citrus and earthy notes that will impress your taste buds.

Ingredients:

• 1 cup (240ml) whole milk
• 3 Scottish All Day Black Tea Bags (or 3 tablespoons loose Scottish All Day black tea)
• 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

• Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) round cake pan.
• Line the bottom with parchment paper and set aside.
• Heat the milk over medium heat in a small saucepan until it begins to steam.
• Remove from heat, add the black tea bags (or loose tea in a tea infuser), and let steep for 10 minutes.
• After steeping, remove the tea bags or infuser, and set the milk aside to cool.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
• Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition.
• Stir in the lemon zest, lemon juice, and vanilla extract.
• Gradually add the flour mixture to the wet ingredients, alternating with the cooled black tea-infused milk. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix the batter.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes or until a toothpick or cake probe inserted into the centre is clean when removed.
• Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
• Once the cake has cooled, dust it with powdered sugar (optional), and serve.

Additional Tips:

• You can increase the steeping time or add an additional tea bag for a stronger black tea flavour.
• This cake can be served with whipped cream or a scoop of vanilla ice cream for added indulgence.
• For a different flavour profile, try using different types of black tea, such as Earl Grey or Kuchipudi Masala Chai.
• To make this recipe dairy-free, substitute the whole milk with almond milk or another non-dairy milk of your choice, and use a dairy-free butter substitute.