This limited-time tea is the latest entry in Murchie's Tasting Lab Online Exclusive.

Puerh tea is named for the region of Yunnan in which it's produced. Not a black tea, puerh is its own style that largely comes in two forms—shou, or cooked, and sheng, or raw.

Shou puerh is oxidized and fermented, allowing the tea to develop a very smooth body with woody and earthen flavours. This blend uses shou puerh from Menghai County, and is mixed with Nuomi Xiang herb (糯米香 - Glutinous Rice Fragrance) to impart a taste and smell reminiscent of freshly cooked basmati rice. Highly recommended for fans of Tribute Puerh or those looking to broaden their tea horizons.

Brew Guide: Remove the rice paper before steeping. It’s recommended to first steep with boiling water for ten seconds and discard the liquid. This 'first steep' helps to open the leaves up for better brewing. A good strainer is also essential, as the small leaf can slip through some coarser strainers.

Three suggested ways to steep:

  • Mug – Use one piece per mug (8 oz) in a strainer (or reusable teabag). Pour over boiling water, discard after ten seconds (this rinse helps open up the leaves). Using freshly boiled water, steep for one minute. Second steep for two minutes. Third steep, four minutes. Steep-time can be adjusted for a larger or smaller mug.
  • Teapot – Use one piece for a two or three cup teapot. Pour over boiling water, discard after ten seconds. Steep at two minutes, serve by pouring through a strainer, keeping the leaves in the teapot. Top up teapot immediately with fresh boiled water and continue steeping. Top up teapot as needed until the tea loses flavour.
  • Gaiwan – Use one piece and adjust steeping time depending on size of the gaiwan (100-120mL). Rinse with boiling water as above to wake up the leaves. First, second and third steeps, ten seconds each. Increase by five seconds for subsequent steeps. This tea should last upwards of seven steeps.

Tasting Notes: Initial sips lead with a woodsy, earthy flavour, followed immediately by a slightly creamy sweetness, flavours of milk bread, basmati rice, and lingering vanilla. The taste of nuomi xiang is evident, but not overpowering, mixing very nicely with the peaty puerh.

Ingredients: Puerh tea (shou/cooked), nuomi xiang herb

Caffeine Caffeinated
Cup Strength Medium-Strong
Origin China
Tea Format Loose Tea
Type Puerh

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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 Tea | Murchie's Tea & Coffee              Light/Delicate: Very light in colour and delicate in flavour
Medium Tea | Murchie's Tea & Coffee              Medium: Medium-light cup with slightly fuller cup
Medium-Strong Tea | Murchie's Tea & Coffee              Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness
Strong Tea | Murchie's Tea & Coffee              Strong: Full body, rich cup, takes milk well
Very Strong Tea | Murchie's Tea & Coffee               Very Strong: Rich, dark cup with very full, strong flavour and briskness

Coffee Ratings

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

Brewing Guide | Murchie's Tea & Coffee

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
French press: coffee grounds are ‘steeped’ in hot water, and then a filter presses down the grounds, allowing the finished coffee to be poured off
  • 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!

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