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A historic blend reflecting the Edwardian tastes of James and Laura Dunsmuir who had this tea delivered during their residency at Hatley Castle, now known as Royal Roads University, in Victoria, British Columbia.
Originally blended: 1970's
|Hatley Castle Blend - Loose 2oz/56g||
|Hatley Castle Blend - Loose 4oz/113g||
|Hatley Castle Blend - Loose 8oz/227g||
|Hatley Castle Blend - Loose 16oz/454g||
Ms. Dunsmuir, whose family was in residence at Hatley Castle in Victoria B.C., either wrote or visited Murchie's in Vancouver, and requested James Murchie to make a special tea blend just for her.
This blend is now specially packaged and sold at the Hatley Castle Gift Shop on the grounds of what is now known as the Royal Roads University in Victoria, B.C.
Ingredients: Black tea, green tea (including Jasmine).
|Tea Format||Loose Tea|
I have become a rabid tea drinker, in part due to this tea. I picked up my first box of Hatley Castle blend while a Master's student at Royal Roads University. It is wonderfully light, yet with delightful complex flavours. The first wisp of aroma reminds me ever so slightly of chocolate, and there is a pleasant faint citrus finish. I appreciate that this tea is never bitter if brewed a little longer than intended. I like it best served with a touch of honey or brown sugar, which makes the blend really sing.Posted on 2017-01-13
You're reviewing: Hatley Castle Blend 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:
|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