Tasting Lab: Lemon Drop

Sometimes there's not a lot to say about a tea. I don't think this tea got a fair chance, and was discontinued too soon!

Lemon Drop was first released in the turn of the millennium, one of the first of many new herbal tisanes blended by Murchie's to help expand our lineup. Up until this point, the only tisane we carried had been the humble peppermint. Murchie's has always had a strong and proud history of tea blending, and had made it a point to focus only on tea. It wasn't until the 1990s when interest in tisanes started to take off in North America, with rooibos at the forefront. So in the early 2000s, Murchie's took its long history in tea blending, and began applying it to tisane blending.

Tasting Lab: J.M. Blend

I first came across this blend in our Big Black Blend Book, though I didn't know what it was at the time. It was simply titled "J.M. Blend", and since it was catalogued alongside lists of family blends (misfiled at that--not under J or M), I assumed it was a commission for a regular. It wasn't until years later when I was handling a 1960s copy of our product catalogue (pictured right) that I made the connection. We have gaps in are archive of old product catalogues, and over the years regulars have helped us fill them in by donating back their old printouts, or sending photos. Shown right are several editions from our own collection--from the 60s, 80s, and 90s.

J.M. Blend appears from 1960-1969, with the catalogue's description giving no hints on what it stands for (I find that holds for a lot of Murchie's oldest blends); but I think we can take an educated guess. Several generations of John Murchies have been involved with the business, and if not them, then perhaps it was an ode to John Murchie Sr's favourite teas. There's always a good story behind every blend, so I endeavour to highlight them when I come across them.

Tasting Lab: Birch Blend

This is a blend that I've had rolling around in the back of my mind for a while. Birch trees evoke a very quiet, wintery feeling to me, like a silent night under a thick blanket of snow, or a crisp day with pale white birch trees covered in white frost, starkly contrasting against a bright blue sky. So I specifically kept this blend for November, because no other time of year felt quite as fitting. Birch bark has this pleasant, mild, minty-cinnamony note to it, and I thought it would pair well with a nutty, sweet black blend. It was just a matter of fine-tuning and settling on the recipe. The result is something sweet, light, and comforting. Maybe not the heavy, cozy tea I often associate with winter time, but still a blend that feels perfectly paired with a crisp, airy morning spent on the porch, wrapped up and watching the fall of oversized snowflakes.

Tasting Lab: Maple Chai

Maple Chai's maybe a little biased of a choice. I like it! I think it's spicy, sweet, and on the more interesting side of our chais. The teabag version of this tea is excellent for on-the-go, but I think if you want to make this in a pot on the stove, the loose is the best choice. So, with the upcoming release of Vanilla Spice and Pumpkin Spice, I think Maple Chai is a great Tasting Lab choice for fall. With the addition of crushed chili peppers, it gives this tea an extra kick.

Frappé Away Coffee Slush

Frappé Away with our recipe for the perfect café-quality coffee slush.

Do you ever get an iced coffee craving on a hot afternoon? This super simple coffee frappé recipe is sweet, strong and a real pick-me-up. With a few pro tricks you’ll be sipping a perfectly blended DIY frappé that hits the spot on the hottest summer days in minutes.