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Murchie's Maple Chai Tea is a Canadian spin on authentic chai, blending traditional chai spices such as ginger, cinnamon and cloves, and then capped off with a sweet maple taste.
Originally blended: 2015
|Maple Chai - 10 Tea Bag Box||
|Maple Chai - 50 Tea Bag Box||
Murchie's Maple Chai Tea is a blend of Ceylon and Keemun teas, with ginger root, cinnamon, cloves, licorice root, natural and artificial flavouring, and crushed red chili pepper.
Ingredients: Black Tea, licorice root, ginger, clove, cinnamon, red chili pepper, natural & artificial flavouring.
|Tea Format||Tea Bags|
This is my all time favorite tea! I am so addicted to it that it has become my standard morning cup of tea. It isn't too strong with the Chai, and the maple notes blend so well with it. I highly recommend this tea!Posted on 2022-02-23
I LOVE THIS TEA. I visit Victoria every year and always stop by the shop near The Bay Center and pick up several boxes. The smell is amazing and I normally don't care for chai, but this one isn't overly spicy. I highly recommend.Posted on 2020-10-18
Great twist for chai tea!Posted on 2020-08-21
This tea is the Best Chai tea. I have tried many but this flavour is top notch. The maple twist is Devine.Posted on 2019-01-01
My husband has fallen in love with this tea and makes a cup every morning to take drink his commute into the office. I don't mind because it smells delicious!!!Posted on 2017-11-03
The only tea my husband will drink!Posted on 2017-08-27
You're reviewing: Maple Chai 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