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A harmony of expertly blended Ceylon and Darjeeling black teas from different regions. Darjeeling's muscatel overtone comes through while Ceylon rounds out the strength and body.
|Darjeeling Finest Blend - Loose 2oz/56g||
|Darjeeling Finest Blend - Loose 4oz/113g||
|Darjeeling Finest Blend - Loose 8oz/227g||
|Darjeeling Finest Blend - Loose 16oz/454g||
Available in both tea bags and loose tea, Murchie's Darjeeling Finest Blend Tea offers tea-drinkers a tasteful blend of some of the world's finest black teas. It is a very smooth medium blend with a unique muscatel overtone, with Ceylon tea as a clear, smooth tasting base that enhances the distinctive 2nd flush muscatel flavour of our Darjeeling and the lively flavours of an autumnal flush Himalayan tea.
Darjeeling teas are grown in the Himalayan region of West Bengal, India and are considered the Champagne of tea. The unique hilly regions, climate and soil where it is grown create the musky spiciness that Darjeeling is known for and cannot be replicated elsewhere.
Ceylon tea is grown in Sri Lanka, an island off of the southern coast of India. The country Sri Lanka was called Ceylon until 1972 and although the name of the country changed at this time, the name Ceylon was kept for tea.
|Tea Format||Loose Tea|
The Darjeeling Finest Blend is the perfect cup of tea. I had thought it would be too strong for a breakfast tea, but it is not. Just right - full taste, never bitter. Recommend the loose leaf version and the little Murchies silver measuring spoon to keep the tea consistent. Thank you Murches for keeping the British tea tradition alive for us Anglophiles used to a daily cup of tea with milk.Posted on 2019-12-07
You're reviewing: Darjeeling Finest Blend 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:
|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|
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