SCOTLAND’S EVERYDAY CUPPA
The Story of Scottish Blend
Formulated in 1990 to solve a regional chemical dilemma: how to brew a rich, brisk cup of tea in Scotland’s distinctively soft highland reservoir water.
INTRODUCED
1990 in Scotland
ENGINEERED FOR
Low-Mineral Soft Water
PIONEERED
Pyramid-Infusion Tea Bags
Why Soft Water Changed Everything
Most commercial British breakfast blends were originally formulated in southern England, designed specifically to push through chalky, mineral-heavy hard tap water. When those same teas are brewed in Scotland, the peaty, low-calcium highland reservoir water causes standard blends to over-extract, turning astringent, overly dark, and unpleasantly bitter.
Living outside a soft-water region? You can still brew Scottish Blend properly using filtered or bottled spring water. Learn more in our Where to Buy Directory or read our complete brewing guides.
The Pyramid Bag Innovation
Scottish Blend became widely recognized across Scotland as one of the earliest adopters of three-dimensional pyramid tea bags. Traditional flat round or square bags trap cut-leaf black tea tightly together, restricting water movement during brief 2-minute steep cycles.
The pyramid design creates a miniature teapot chamber inside the mug. The expanded space allows the water to circulate freely through the leaves, releasing rich amber liquor and aroma before the tannins become harsh.
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