Choose from the following varieties:
- 1894 Select Orange Pekoe: a union of bright Ceylon and rich Assam teas, this strong, traditional blend is designed to celebrate and elevate the everyday ‘cuppa’ tea
- Canadian Breakfast: a brisk, full-bodied blend of black teas with a touch of maple, which draws out the natural caramel and malty notes in the Ceylon and Keemun teas
- CBC Radio Blend: a blend of choice Ceylon and China black teas, Jasmine and other green teas with a touch of citrus. Blended in 1996 to celebrate the 60th anniversary of the Canadian Broadcasting Corporation
- Earl Grey: a rich base of Ceylon and Keemun black teas, plus Darjeeling and natural bergamot oil for an extra sparkle. We think you'll agree it's one of the world's best
- Earl Grey Cream: the full bergamot flavour of a traditional Earl Grey, plus creamy, soothing vanilla.
- English Afternoon: a blend of quality Darjeeling and Ceylon teas that produces a medium cup that can be enjoyed neat
- English Breakfast: smooth and complex Keemun tea is perfectly paired with bright, lively Ceylon to create a classic, well-balanced English Breakfast
- Golden Jubilee: a classic, rich black tea originally blended to honour Queen Elizabeth II's Silver Jubilee in 1977 and reintroduced in 2002 for her Golden Jubilee
- Irish Breakfast: a hearty blend of bright, high-grade Ceylon teas, enhanced by the deep flavours of golden tipped Assam
- Murchie's Afternoon: this special blend of smooth and fragrant Keemun, Darjeeling and Ceylon teas has been a customer favourite for over four decades
- No. 10 Blend: a sweet green and black tea blend, lightly aromatic with a mild and soft, smooth flavour
- No. 22 Blend: a superb blend of green Gunpowder and Jasmine, as well as Keemun and Ceylon black teas.
- Prince Charles: Ceylon, Darjeeling, Keemun and Assam black teas blended to to commemorate the Royal Wedding of Charles and Diana
- Queen Victoria: first blended in honour of Queen Victoria, this is one of Murchie's oldest blends: rich Darjeeling and Ceylon, smoky Lapsang Souchong and sweet Jasmine
- Scottish Breakfast: with this strong, well-rounded black blend with Assam, Ceylon and Yunnan teas, Murchie’s celebrates our Scottish heritage
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Flavour Profile Guide
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
Tea Strength Ratings
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Tea Brewing Guide
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
Coffee Brewing Guide
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
- Fine to medium grind coffee
- 1.5 to 2.5 tablespoons of coffee per cup of water
- Coarse grind coffee
- 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
- Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
- Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!