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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.
Originally blended: 2005
|Rocky Mountain - 10 Tea Bag Box
|Rocky Mountain - 50 Tea Bag Box
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.
Ingredients: Black tea (Assam, Ceylon)
This is my new favourite tea, by far. Nicely strong without a bitter aftertaste. I highly recommend this blend.Posted on 2020-02-16
It's a nice strong black tea for the morning. Has a bit of an acidic quality that balances out really well with a splash of (almond) milk. Would probably make a great iced tea, too!Posted on 2018-04-28
You're reviewing: Rocky Mountain 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:
|More acidity, brightness and a slight pucker
|Slightly richer flavours, some acidity, enhanced creaminess
|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:
|Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
|Heavier, creamier mouth-feel with more lingering flavour
|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