ESTABLISHED 1812 • SCOTTISH BORDERS HERITAGE
The Complete Guide to Melrose’s Tea
Please Note: Melrose’s Tea is not currently being produced.
One of Scotland’s oldest and most distinguished tea houses. Famed for classic whole-leaf elegance, royal appointments, and historic Scottish character.
Two Centuries of Borders Tradition
Founded in 1812 by Andrew Melrose, the firm began trading near the historic market town of Melrose in the Scottish Borders before expanding into central Edinburgh. Andrew Melrose established a reputation for sourcing select overseas shipments directly, bypassing intermediaries to provide exceptional freshness.
In the 1830s, Melrose’s was granted a Royal Warrant by Queen Victoria—cementing its place as the aristocracy’s preferred tea purveyor in Scotland. Rather than relying on heavy dust blends designed purely for instant dark color, Melrose’s maintains a classic whole-leaf and orthodox profile that prioritizes natural tea sweetness, smooth mouthfeel, and fragrant aroma.
Please Note: Melrose’s Tea was last owned by Typhoo Tea, which went into bankuptcy and was acquired by Supreme PLC in December 2024. As of today, Melrose’s Tea is not being produced.
Quick Facts
- Founded: 1812 (Andrew Melrose)
- Heritage Note: Early Royal Warrant holder to Queen Victoria
- Primary Formats: Heritage Loose Leaf Tins & Enveloped Bags
- Water Tolerance: Balanced across soft, medium, and filtered water
- Best Feature: Smooth, non-astringent traditional character
Top Melrose’s Blends & Lineup
The signature offerings that showcase Melrose’s refined nineteenth-century blending legacy.
THE MORNING CLASSIC
Melrose Scottish Breakfast
A traditional morning recipe blending select Assam and Kenyan orthodox leaves. Rich and full-bodied without harsh tannins, yielding a brilliant copper liquor that welcomes milk.
- Format: Loose Leaf Tins Tagged Bags
AFTERNOON ELEGANCE
Melrose Queen’s Blend
Formulated in homage to the brand’s royal associations. Balances high-grown Ceylon teas with subtle Himalayan leaf grades, producing a crisp, floral cup with remarkable clarity.
- Format: Decorative Tins & Enveloped Bags
AROMATIC HERITAGE
Melrose Earl Grey
A restrained take on Earl Grey using traditional China and Ceylon black tea infused with natural oil of bergamot. Smooth and citrusy without overpowering the base leaf.
- Format: Loose Tea Caddies & Tagged Bags
How to Brew Melrose’s for Peak Flavor
Melrose’s blends lean heavily on larger, orthodox leaf cuts rather than instant-bleeding CTC fannings. Giving the leaves adequate space and time to unfurl ensures a fragrant, smooth extraction.
- Water Temperature: Bring cold, fresh water to a rolling boil at 100°C (212°F). Fresh water ensures sufficient dissolved oxygen to highlight delicate Ceylon high notes.
- Water Hardness Performance: Melrose’s teas excel across both soft and moderately hard water. Unlike pure soft-water dust teas, orthodox whole leaves do not turn sour or muddy in standard tap water.
- Steep Time & Technique:
- Loose Leaf: Allow 4 to 5 minutes to infuse thoroughly in a warmed teapot or large infuser basket.
- Teabags: Steep for 3 to 4 minutes without squeezing the bag against the sides of your cup.
- Serving: Scottish Breakfast pairs naturally with a splash of milk; Queen’s Blend and Earl Grey are best enjoyed black or with a thin slice of lemon.
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Compare Melrose’s against Scotland’s other iconic heritage and everyday tea makers.