No. 9 Blend Loose Tea
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**Online Exclusive**
This green-black blend comes straight out of our Blend Book, featuring the light scent of jasmine and osmanthus flowers.
Read about the history of No. 9 on our blog!
Originally blended: 1890-1920's
| Product Name | Price | Qty |
|---|---|---|
| No. 9 Blend - Loose 2oz/56g | Sorry, sold out. | |
| No. 9 Blend - Loose 4oz/113g |
$16.50 |
|
| No. 9 Blend - Loose 8oz/227g |
$29.95 |
|
| No. 9 Blend - Loose 16oz/454g |
$53.95 |
|
No. 9 has been pulled from our vault as part of the Murchie's Tasting Lab Online-Exclusive.
This tea is part of Murchie’s series of numbered blends; it’s the lowest Number still recorded with a recipe, so we suspect it must date back at least as far back as No. 10 and No. 22 do. Anywhere from the 1890s to the 1920s. Be sure to check out our blog for a little of No. 9's history.
A highly aromatic blend, this tea leans a little more floral and green compared to No. 10. It utilizes two flower-scented green teas: jasmine, and osmanthus, delivering a fragrant, fresh and sweet smell, balanced with a medium body of bright, oaky orange pekoes. It makes for an excellent afternoon tea, is great without milk, and the perfect gift for those who already drink our Library or Symphony blends regularly.
Tasting Notes: This tea opens with florals, the light and fresh notes of jasmine mingling nicely with the slightly sweeter, warmer aroma of osmanthus. Almost slightly buttery, soft, the tea itself having a light flavour of vegetable broth and toasted grains, ending with brisk, oaky and citrus flavours of Ceylon tea.
Ingredients: Black tea (Ceylon), Green tea (Jasmine scented, Osmanthus scented), Oolong tea (Sechung), Osmanthus flowers
| Caffeine | Caffeinated |
|---|---|
| Cup Strength | Medium |
| Origin | Blend |
| Tea Format | Loose Tea |
| Type | Green/Black Blend |
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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.
RATING |
RATING PROFILE |
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|
Light/Delicate: Very light in colour and delicate in flavour | |
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Medium: Medium-light cup with slightly fuller cup | |
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Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness | |
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Strong: Full body, rich cup, takes milk well | |
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Very Strong: Rich, dark cup with very full, strong flavour and briskness |
Coffee Ratings
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!
