6 Reviews | Add Your Review
This blend of Ceylon, Jasmine, Keemun and Gunpowder teas has a rich, full base with the sparkle of aromatic Jasmine. An excellent reading companion.
Originally blended: 1995
|Library Blend - 10 Tea Bag Box||
|Library Blend - 50 Tea Bag Box||
A Murchie's trademark blend of green and black tea was chosen to honour the official opening of Vancouver's Library Square in May of 1995. This special blend has been a customer favorite for years!
Anything but boring, and as great as the classics in literature!
Ingredients: Black tea, green tea.
|Tea Format||Tea Bags|
After trying this tea at a fiend’s house, I’m in love. First sip impression was the perfectly balanced full body tea and a light, almost floral finish. Even more impressive was retaining of the smooth taste in cold state - no astringent or bitterness. I had a second cup without milk and it also tasted great and smooth. What magic is that? Con - my friend did not tell me the tea store she bought it from. Google to the rescue and I’m glad I found it.Posted on 2022-06-24
I think I originally bought these back in the late 90's when I travelled to BC often for work and fell in love with its unique blend of flavours. Was so happy to find that I could order it online in relatively large batches to have on hand. I agree with an earlier reviewer that found it replaced Earl Grey for them. Something about Earl Grey makes you crave it, and similarly on the occasion when I've let my supply of Library Blend lapse I anticipate a new order's arrival in the same way that I continue to look forward to a cup each and every morning. The taste is exclusive to Murchie's and as memorable and habit-forming as previously only a perfectly blended cup of Earl Grey could be. I highly disagree with the earlier review that referred to it as 'harsh and tannic'. Perhaps you let it steep too long or mixed it up with another bag? To my palate it is far lighter and more refreshing than Editor's Choice or CBC. The taste is full-bodied, but it's also of medium strength so it doesn't 'rev' me up. After sampling many blends over the years its the one I rely upon, with that distinctive hit of jasmine that just cries out to be savoured in a china cup. It brings to mind a comfy chair on a rainy day with a really good British mystery. A bit melodramatic perhaps, but if you try it you too will be hooked for life.Posted on 2020-06-09
My children gave me a 10 bag box of this blend when I was working on my PhD dissertation. It was a perfect afternoon sipping tea for when I was researching and writing. It continues to be my favourite and I have bought several more much bigger boxes in the meantime. I love the way the green smooths and sweeten the black tea and the black adds body to the green tea. Perfect.Posted on 2019-12-08
I have loved Earl Grey tea for decades, but happened to try a sample of Library Tea and I was hooked. I love the blend of green and black together, hot or cold, it is so flavourful either way. Goodbye Earl Grey!Posted on 2017-12-18
This is by far my favourite English tea. I have had it often at Wedding & Baby showers. Must drink out of a china cup, tastes much better!Posted on 2016-05-24
While Murchie's does a great job with all their green/black blends, this one is not to my taste. It is a bit too harsh and tannic for me, especially compared to my preferred teabag blends, (e.g., Editor's Choice, CBC Radio). However, if you like that bit of "bite" to your teas, this could be the blend for you.Posted on 2016-02-20
You're reviewing: Library 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