Since 1894, Murchie’s has been importing and blending the finest quality teas from select gardens around the world. As the decades pass, 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. With all of this history behind the company, it is interesting to go back into the archives and learn how our favourite signature blends came to be; they each have their own story. Join us as we look back on a selection of these stories.
The Anniversary Collection offers a selection of some of our best-loved teas:
- Queen Victoria (blended in 1890) – John Murchie’s first blend.
- 1894 Select Orange Pekoe (blended in 1894) – To commemorate the year of our founding.
- No. 10 Blend (blended in 1909) – An award winning blend that has been a favourite for over 100 years.
- Earl Grey (blended in 1930) – A best-seller to this day.
- Black Currant (blended in 1950) – A classic British flavour and best-seller for decades.
- Murchie’s Afternoon (blended in 1972) – Originally blended for the Empress Hotel.
- Prince Charles (blended in 1981) – Blended to commemorate a royal wedding.
- Library Blend (blended in 1995) - Commissioned for the opening of Vancouver's Library Square and the new public library.
- Golden Jubilee (blended in 2002) – Blended to celebrate the 50th anniversary of Queen Elizabeth II’s accession to the throne.
- Scottish Breakfast (blended in 2014) - Blended on the occasion of Murchie’s 120th Birthday.
- Canada 150 (blended in 2017) - Blended for Canada’s 150th Birthday.
- Anniversary Blend (blended in 2019) – Blended to commemorate our 125th Anniversary.
|Tea Format||Tea Bags|
Loved this collection Review by Jenelle
This collection of teas was AMAZING! I prefer black teas, and green-black tea blends so this one was perfect. There were enough tea bags that you can try a new kind more than once, and even share one without feeling like you are giving something up. This collection allowed me to try a variety of teas I may have not tried on my own. I loved all of them except the Black Currant one, but even then I could still drink it if I had to. I hope they keep this collection around because it lasts a long time, and it is so good!Posted on 2019-11-25
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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: 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:
|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|
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
- 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!