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.
|Brew Temperature:||205 to 212°F, or 96 to 100°C|
|Brew Time:||3 to 5 Minutes|
|Brew Quantity:||1 tsp to 6-8oz or 2.5g to 180-240ml of water|
Customer Reviews (1)
- Just When You Thought You'd Tried It All...Review by Roman - Murchie's Team Member
- After being a fan of only the boldest of black teas, I was constantly searching for new notes in the blends I was trying. However, being an avid 'Scottish Breakfast' fan, the Editors' Blend caught my eye right away because of the inclusion of Yunnan in the mix. If you've ever tried Yunnan, you'll know of its distinct malty/honey profile. The Editors' Blend brings these flavours together with a brisk finish along with just a little something extra that can't really be explained. FURTHERMORE, this tea creates an excellent iced tea to impress the most complex of friends. Add a lemon wedge and you're well on your way to hosting the best iced tea party in the Pacific North West. (Posted on 2015-04-13)
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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 RatingsThis 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|
Coffee RatingsWe 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|