“1.25 tsp for 250mL water 100C, steeped 4 minutes, drunk bare. Dry leaf: lots of long and wiry brown leaves, small dark copper leaves, a few flecks of dull green. Aroma: toast , earth. Wet leaf:...” Read full tasting note
Murchie’s Editors’ Blend Tea is a rich and smooth blend of black teas: Ceylon adds depth and a brisk sparkling finish, Yunnan provides smoothness and sweetness and Keemun ties it together.
Pair with a good book, or an intimidating stack of paperwork.
Originally blended: 2011
The Editors’ Association Of Canada’s 2011 National Conference was held in Vancouver, BC and Murchie’s was asked to create a blend serve to their delegates.
We created a smooth, medium blend of black Ceylon, Keemun and Yunnan with sweet honey notes to honour the event and the distinguished guests.
Ingredients: Black tea (Yunnan, Keemun, Ceylon)
Since 1894, Murchie’s has been importing and blending the finest quality teas from select gardens around the world. As the decades have passed, the art of tea blending and tradition of excellence are handed down along with the old recipes. Today, Murchie’s offers traditional products and classic blends while also developing new combinations for a new generation of tea drinkers. We are proud to provide blends for events and occasions, from local landmarks to national observations and royal milestones.