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A must-try for any fan of Earl Grey or bold breakfast teas.
Named for a blend of golden tippy teas, the result is a smooth, bold cup of Assam tempered with Keemun and Yunnan to add a sweet roundness to the cup. A touch of bergamot is just enough to enhance the natural notes of the tea, providing a pleasant aroma and a deep citrus note to the malt and honey.
|Earl's Gold - Loose 2oz/56g
|Earl's Gold - Loose 4oz/113g
|Earl's Gold - Loose 16oz/454g
|Earl's Gold - Loose 8oz/227g
The use of Assam and Yunnan over Darjeeling and Ceylon lends a malty, sweet note that complements the citrus flavour of bergamot, resulting in a deeper, more robust cup than the bright lemon liquor associated with our classic Earl Grey.
Tasting Notes: A strong base of Assam lends classic notes of cocoa and malt, strong and full-bodied with room for milk. Yunnan smooths the base and adds cocoa, a subtle sweetness and faint smoke. Keemun rounds out the blend, strong liquoring but sweet and nutty. A light scent of bergamot brightens the blend, but allows the base to shine through.
Liquor and Wet Leaf: Brews a deep red, bold liquor.
Ingredients: Black tea, bergamot oil, natural and artificial flavouring.
I'm in love with this. I love Earl gray but this takes it up a notch. Like a warm hug. It's divine.Posted on 2021-01-15
Earl's Gold has a nice smooth taste with just a hint of bergamot. It is great for later in the day when you need to relax and don't need the uplift of the full Earl Grey experience.Posted on 2020-09-25
an absolutely beautiful cup of tea!Posted on 2019-11-27
You're reviewing: Earl's Gold Loose Tea
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.
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:
|More acidity, brightness and a slight pucker
|Slightly richer flavours, some acidity, enhanced creaminess
|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:
|Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
|Heavier, creamier mouth-feel with more lingering flavour
|Rich, full-mouth feeling: hits all of the palate and lingers
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.
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