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The perfect blend of choice Ceylon teas carefully selected to produce a traditional, full-bodied and aromatic Orange Pekoe.
An excellent breakfast tea.
Originally blended: 1950's
|Best Ceylon Tea - Loose 2oz/56g
|Best Ceylon Tea - Loose 4oz/113g
|Best Ceylon Tea - Loose 8oz/227g
|Best Ceylon Tea - Loose 16oz/454g
Lush, fertile land and elevations of up to 7,000 feet, naturally allow Sri Lanka to house some of the finest tea estates in the world. The choicest blend of Ceylon black teas also stem from the abundant sunshine and monsoon rains of this region.
Murchie's Best Ceylon is a blend of these aromatic teas, creating a full-bodied flavour that you must try.
Ingredients: Black tea (Ceylon)
Standard ceylon, not bad, not the "best" either.Posted on 2020-07-31
My sister gave me Best Ceylon several years ago and it remains my all time favorite tea. I just ordered a full pound of this tea so I never run out.Posted on 2014-02-14
This has been the nicest orange pekoe tea I have used since I switched to drinking only tea. I had been using Twinings until the local shop closed that sold it. I decided to try this and was not disappointed! The only "problem" is that i did not order enough!Posted on 2012-11-19
Best Ceylon is one of the teas that I go to when I want a good, strong (but not as strong as... say... Irish Breakfast) cup of tea with milk. It's warming and comforting for a rough day.Posted on 2012-10-24
Ceylon teas are traditional favorites.For me they often bring back memories of Sunday afternoon visits with your family or the cup of tea that was offered to make everything right with the world. A no-frills, everyday tea that goes well with toast and Murchie's Blueberry Orange marmalade.Posted on 2012-08-30
You're reviewing: Best Ceylon Loose Tea
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.
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:
|More acidity, brightness and a slight pucker
|Slightly richer flavours, some acidity, enhanced creaminess
|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:
|Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
|Heavier, creamier mouth-feel with more lingering flavour
|Rich, full-mouth feeling: hits all of the palate and lingers
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.
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