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The Tasting Lab has been an Idea and pet project for a while, so I'm glad I get to see it come to fruition. It was conceived as a way to showcase ideas, finds, and old blending classics from the Big Black Book that haven't seen the light of day in decades, possibly even a century. A way to glimpse the ideas that go on behind the scenes at Head Office, and bring others along on an interesting taste-journey.
Experimentation has its ups and downs; occasionally you come across a tea you adore, but can't source the quantities you need for a full release. Sometimes you have ideas for flavour combinations that are so out there, you don't know if anyone else would be willing to try. Murchie's has a lot of history, and I look forward to exploring some of it with interested tea drinkers.
We love a treat anytime but especially a chocolate treat at Easter, and this soda fountain classic “egg cream” would make anybunny smile at Easter brunch. Served in a tall frosty glass, it's satisfyingly both chocolatey and refreshing! Try this recipe for a Murchie’s version.
Oh, how we have a special place in our hearts for Earl Grey! We can always rely on a good cuppa whether it be first thing with crispy toast, in the afternoon with sandwiches or a decaf version for after dinner with biscotti. But with chocolate? Only Easter inspires such a perfect combo. Read on for a surprisingly easy to make recipe for egg shaped Earl Grey chocolate truffles.
Just in time for St. Patrick's Day, try your luck with our tasty Irish Potato Scone recipe.
Spring is right around the corner! Check out our top tea picks for the season.