Editors' Blend Loose Tea

4 Reviews | Add Your Review

Murchie's Editors' Blend Tea is a rich and smooth blend of black teas: Ceylon adds depth and a brisk sparkling finish, Yunnan provides smoothness and sweetness and Keemun ties it together.

Pair with a good book or an intimidating stack of paperwork.

Originally blended: 2011

Product Name	Price	Qty
Editors' Blend Tea - Loose 2oz/56g	$6.40	0
Editors' Blend Tea - Loose 4oz/113g	$10.90	0
Editors' Blend Tea - Loose 8oz/227g	$19.25	0
Editors' Blend Tea - Loose 16oz/454g	$34.95	0

The Editors' Association Of Canada's 2011 National Conference was held in Vancouver, BC and Murchie's was asked to create a blend serve to their delegates.

We created a smooth, medium blend of black Ceylon, Keemun and Yunnan with sweet honey notes to honour the event and the distinguished guests.

Tea Format	Loose Tea
Caffeine	Caffeinated
Origin	Blend
Type	Black
Cup Strength	Strong

Great afternoon tea Review by ['Bev']

Whereas for breakfast, my favorite is Murchies Earl Grey, the Editors Blend has got to be my favorite for the afternoon. It is strong and smooth, perfect with milk and for me, 1/4 tsp. sugar. It's hard to find a strong tea that isn't bitter. This one is perfect!

Posted on 2020-09-30

Potent and rich Review by Michelle Butler Hallett

1.25 tsp for 250mL water 100C, steeped 4 minutes 30 seconds, drunk bare. Dry leaf: lots of long and wiry brown leaves, small dark copper leaves, a few flecks of dull green. Aroma: toast , earth. Wet leaf: brown, bright copper, dark green. Aroma: Ceylon copper. Liquor: very dark reddish brown. A touch bitter, but I did oversteep — I got interrupted in my timing. That said, this is a strong and heavier-bodied tea. The bitterness seems to be from the Keemun, as there’s a touch of smoke to it. The Yunnan is malty and sweet, and the Ceylon gives brightness and heft. Potent and delicious.

Posted on 2019-01-11

Excellent Review by Amy

This is a excellent rich, but light tea. Full of flavour. It is a most excellent blend of black teas consisting of two of my favourite types ceylon and yunnan. It will become one of most frequently purchased teas at Merchies.

Posted on 2016-10-24

Just When You Thought You'd Tried It All... Review by Roman - Murchie's Team Member

After being a fan of only the boldest of black teas, I was constantly searching for new notes in the blends I was trying. However, being an avid 'Scottish Breakfast' fan, the Editors' Blend caught my eye right away because of the inclusion of Yunnan in the mix. If you've ever tried Yunnan, you'll know of its distinct malty/honey profile. The Editors' Blend brings these flavours together with a brisk finish along with just a little something extra that can't really be explained. FURTHERMORE, this tea creates an excellent iced tea to impress the most complex of friends. Add a lemon wedge and you're well on your way to hosting the best iced tea party in the Pacific North West.

Posted on 2015-04-13

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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.

RATING		RATING PROFILE
		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

Coffee Ratings

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

Brewing Guide | Murchie's Tea & Coffee

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

French press: coffee grounds are ‘steeped’ in hot water, and then a filter presses down the grounds, allowing the finished coffee to be poured off

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!