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First blended in honour of Queen Victoria, this is one of Murchie's oldest blends: rich Darjeeling and Ceylon, smoky Lapsang Souchong and sweet Jasmine. Truly timeless.
Originally blended: 1890's
|Queen Victoria Tea - 10 Tea Bag Box||
|Queen Victoria Tea - 50 Tea Bag Box||
|Queen Victoria Tea - 100 Tea Bag Box||
Originally blended in the 19th Century, this is a blend of some of Queen Victoria's favourite teas that were delivered by our founder, John Murchie when HRM was in residence at Balmoral Castle in Scotland.
This regal blend is one of Murchie's most notable blends, yielding a smooth but complex tea incorporating the rich fruit flavours of Darjeeling, brisk Ceylon, smoky tones of Lapsang and the underlying sweetness of Jasmine.
|Tea Format||Tea Bags|
This is the best tea I have ever tasted. Delicious! I Highly recommend!!!Posted on 2020-03-31
This sweet-smokey tea is a unique addition to my tea collection! The black teas blends well with the jasmine to create a unforgettable cuppa! One of my favorites.Posted on 2018-06-11
I always come back to and stock up on Queen Victoria. It's the perfectly balanced tea with a touch of smokiness and a touch of sweetness but not so much that either stands out. It has plenty of flavor for drinking with a dash of milk and no sugar.Posted on 2017-04-22
I found this tea very full bodied and satisfying. However, I did find it a very smokey flavoured tea, which overpowered the jasmine.Posted on 2017-03-05
You're reviewing: Queen Victoria Tea Bags
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