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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
|Editors' Blend - 10 Tea Bag Box||
|Editors' Blend - 50 Tea Bag Box||
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.
Ingredients: black tea
|Tea Format||Tea Bags|
This is an excellent tea! I wish it came in 100 count boxes.Posted on 2017-08-13
Editor's Blend is very smooth and tasty, and while the Keemun (my fave) shines through I enjoy the balance of the other teas blended with it. My new 2nd-favourite!Posted on 2017-04-25
Editor's Blend is another big winner for me: smooth, not tannic, great balanced, neutral flavor; this blend works for me any time of day. I like this blend in tea bag form for convenience, and I can usually reuse a bag for another 2 cups of tea without loss of flavor. Great everyday tea; very recommended.Posted on 2015-12-08
Editors' blend is a great everyday tea because it's not too strong and not too weak. It has a lovely flavour and it is easy to drink, that's why we have one every night after dinner.Posted on 2015-04-15
You're reviewing: Editors' Blend Tea Bags
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:
|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|
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