Rocky Mountain Loose Tea
4 Reviews | Add Your Review
A blend of rich, malty Assam complemented with brisk, bright Ceylon to invoke the majesty of the iconic Rocky Mountain range.
This blend was originally commissioned in May 2005 by the Royal Alberta Museum to commemorate Her Majesty Queen Elizabeth II's 2005 visit. The Royal Alberta Museum tea blend is still served at special occasions and sold in the gift store.
Re-launched in January 2017 as Rocky Mountain Tea.
Originally blended: 2005
|Rocky Mountain Tea - Loose 2oz/56g||
|Rocky Mountain Tea - Loose 4oz/113g||
|Rocky Mountain Tea - Loose 8oz/227g||
|Rocky Mountain Tea - Loose 16oz/454g||
Rich, malty Assam is complemented with a brisk, bright Ceylon to create a deep, traditional cuppa. This combination is delicious with milk, which opens up sweet top notes – but the base of Assam is smooth enough to be enjoyed neat. The leaves brew a dark red-gold cup with a lingering, warming finish. It maintains flavour and strength when brewed using hard (high mineral content) water.
|Tea Format||Loose Tea|
What a surprise! Review by IslandMo
I was purchasing several teas at the Government St store when the sales associate noted they were all black strong tea. She encouraged me to buy 2 oz. Rocky Mountain to try, stating it was probably one I would like very much. She was spot on! This is one of the very best blends I have tasted. My other purchases, 1894, Murchies Afternoon, Golden Jubilee and Balmoral are still good, but nothing is better for a nice afternoon cuppa than Rocky Mountain. Superb, thanks so much for suggesting it to me!Posted on 2020-05-03
Excellent black tea. Review by Janine
This is a robust black tea much like Irish Breakfast or Balmoral. My morning would not be complete without a pot of this fine blend to start my day.Posted on 2020-04-04
Excellent! Review by Cheryl
My hometown in Alberta has very hard water and although we use a softener for the house, we don't use it for drinking. I was amazed at how this tea makes such a difference with our water. Incredible and one of my favourites!Posted on 2017-07-20
Amazing Tea! Review by WolfMan
I live with well water that has a high calcium and mineral content. The Royal Alberta Museum tea is incredibly smooth even with this hard water. This has become my new morning vice. Thank you, Murchies - this is an incredible blend!Posted on 2012-07-12
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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.
|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|
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
- 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!