Murchie's Tea & CoffeeEdit Company
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Recent Tasting Notes
I’ve been drinking this cold brew and have just emptied out the pouch.
While I enjoy the “fruity hibiscus” style of tea, I never really expect much from them. Fruit punch with a different dominant fruity flavor plastered over the top. Non-complex, good thirst-quenching water bottle tea. (Plus, I enjoy the tart!)
So I was surprised with how much this one really does taste like Pink Lemonade. At its core, it really is just a “fruity hibiscus” with citrus being the dominant fruit flavor plastered over the top, but the citrus is so juicy and authentic tasting that even I, the Queen of Tart Tea, puckered on the first sip (I was fine after that, though, so it didn’t manage to de-throne me). Bright, juicy, and pithy, with enough of that fruit punch flavor from the hibiscus to sort of bring in that non-descript punchy/berry taste of Pink Lemonade. I’ve really enjoyed it!
Not sure how I’d feel about something like this as a hot cup, but it’s a bangin’ iced tea.
Flavors: Citrus, Fruit Punch, Fruity, Hibiscus, Lemon, Lemon Zest, Orange, Orange Zest, Pleasantly Sour, Tart
Disclaimer: Another one of my blends. This dropped last week. I really liked how Lavender Cream came out, and wanted to keep pairing sweet and floral notes together… This’ one I’ve seen done before, but never tried, and it stuck in the back of my mind because I wanted to try it. So I worked on this one from about spring last year (it didn’t make that release date) until this year, tweaking the ratios right up until the end.
Initial nose is creamy vanilla, the jasmine coming through as an undernote, so that it’s not just an overly strong vanilla black tea but a subtler jasmine green balance. It’s not too soapy, or at least by my tastes.
Taste: Probably could have used cooler water, but I was impatient today; curled up and drinking this at home. I used a black base of Chinese teas, so not particularly astringent, a bit of Yunnan for sweetness and body, and that comes through with the vanilla. The green teas and oolongs hit with a particular green note that’s more floral and perfumy than vegetal. Slurping gets a hit of the jasmine that trails into the aftertaste and an aroma that permeates the mouth and throat, but isn’t cloying or overpowering. The vanilla is still stronger, but I don’t think it dominates it.
The floral oolong doesn’t really stand on its own, but more smooths and bridges the gap between the more perfumy jasmine and the sweet vanilla. It’s a very green oolong, so there’s no notes of roast, more a spectrum of honey black/vanilla to nuclear floral green, to scented green teas. I did try this originally with an unscented oolong with a faint roast, but found it didn’t fit at all.
This makes a really nice afternoon tea, so I broke out my great grandma’s old porcelain pot and teacup. As it cools, I think the jasmine comes through more and more. Brewed fresh and hot, it’s vanilla-forward, likely the volatiles from the flavouring used; once those dissipate, the jasmine dominates more.
Happy National Pancake Day! Tpdau the prompt is to drink a maple-flavored tea or a tea with maple flavor notes!
Last time I had and reviewed this tea, I’d prepared it as a latte. I’ve been meaning to revisit and make a straight-and-hot cuppa and hadn’t gotten around to it yet. Until now!
Most of the leaf is quite fine… looks like a CTC black mixed with another full leaf black. The aroma from the leaf gives me a strong autumn leaves vibe, underneath a sweet aroma of caramel and maple. Steeped, it produces a very dark, coffee-colored cup. The sweet aroma is very prominant off the warm cup; I smell burnt sugar, maple, and a sort of fruity berry sweetness.
The black tea is quite strong… I definitely taste malt, toasted bread, and autumn leaves, with a bit of astrigency left on the back of my tongue after the sip. I think it would probably come off even harsher if not for the sweet maple which mellows it somewhat. The maple really does give off a burnt sugar/honey sort of vibe.
This is definitely potent enough to have “breakfast” in the name of the tea. It’s fine plain, but I think I enjoy it with milk more. It’s strong enough to take it, the maple tastes really nice with that added creamy element, and the milk takes away the bitter aftertaste.
Flavors: Astringent, Autumn Leaf Pile, Baked Bread, Burnt Sugar, Malt, Maple
My migraine yesterday correctly predicted waking to a fresh cover of snow this morning. It left me in a latte sort of mood.
I’ve been trying to use up a box of rice that is a brand that just isn’t a favorite that I bought when my norm was perpetually gone during COVID, and had just enough for one more rice bowl, so thought I’d try a “breakfasty” one for a change. I like to flavor my rice with tea, so I grabbed this one to give it that slight “breakfast” feel. But instead of leaving the teabag in the water the whole time, I fished it out after the rice came to a boil and decided to reuse it to make my latte, as there was a lot of leaf in it — two perfect teaspoons, more than I would ever use making a normal cup of black tea. So with slightly used leaf, I steeped for three minutes in 12 oz. 205F water, then added 4 oz. frothed regular oat milk.
Tastes like a very malty English Breakfast tea, with a honey-glazed baked bread note, and also a bit of nuttiness (which may just be the oat milk, but at least accompanies nicely). A warm maple syrup note is noticeable, and quite pleasant in latte form. I definitely need to try this one sans the milk to see if the tea has any hiding astringency and better judge the sweetness of the maple, but it does make for a good latte choice. I think I’d even enjoy mixing it with a really roasted tea too, like roated mate or houjicha. Hmm…
Flavors: Baked Bread, Honey, Malt, Maple, Maple Syrup, Nutty
Sniff Oh wow, there’s a flower garden in my cup.
This is the 4th day of my exclusive Sara’s Old Tea box. It’s very flower-forward, from the beginning to the end of the sip. I was curious how a green/black tea blend would taste… but I can’t taste the tea at all. It has more depth of flavor than a perfumy jasmine tea, but it’s still a bit much for me.
Flavors: Floral, Flowers, Jasmine, Rose, Vegetal
Work tasting. We’ve been so busy I’ve been bringing home batch-samples to do reports at home.
This one is a pretty heavy flavoured tea, leaving a sort of thick, creamy mouthfeel and a lingering coconut aftertaste. Not much of the base teas come through, but taste-wish it’s got a heavy toasted note to the coconut. It’s less ‘fresh’, definitely not a ‘pina colada’ type of coconut milk, but more a creamy baked consistency like coconut in a custard or pastry. The almost roasted quality does make it stand out to me, compared to other coconut teas I’ve come across over the years.
Flavors: Coconut, Cream, Roasted
I thought I’d posted a note for this tea already, but I guess not.
Full disclosure, I can’t give this tea an honest review and you can take what I say with a grain of salt, because this is the first blend I created from the ground up and released through Murchie’s. So I’m a little biased and pretty proud of it.
I like earl greys, but personally, am not a fan of Murchie’s earl grey. It uses a lot of bright, light and brisk teas—Darjeeling, Nepal and Ceylons—with a very heavy dose of bergamot. I find it a tad too acidic, so I set out to make an earl grey I’d drink.
This’ what I ended up coming up with. Going the complete opposite direction, this uses Assam, Yunnan and Keemun teas. The result is a very deep, malty brew, with a bit of smoke, a bit of nut, a faint natural sweetness, and overall just very smooth. I opted for tippy Assam and Yunnan teas, hence the name. The amount of bergamot used is medium-light; I was hitting for a ratio that complimented but didn’t dominate it.
It does use artificial and natural bergamot, because the sad reality is natural bergamot oil lasts a whole month on tea before dissipating completely, in every test I tried.
We’ve been extremely busy at work so I’ve been spending a lot of long hours and guzzling Earl’s Gold a lot. I’ve also been bringing a lot of my work home (namely samples that need tasting), so I had this on-hand. I reach for it often enough.
Bergamot in the right context smells a bit like Fruit Loops to me, and this is one of them.
Flavors: Bergamot, Cocoa, Malt, Nutty, Smoke, Sweet
This makes an amazing iced tea. Super fruity and lots of great stone fruit and champagne flavours. Extremely flavourful, resteeps well several times (cold brewed 3 times and all three steeps were great).
Flavors: Champagne, Fruity, Peach, Pear, Stonefruit, White Wine
Brewed gongfu style 30s/5s/6s/9s – 180-170 F, 2g in 50 ml gaiwan.
Aroma of the dry leaf was fairly smoky, so I was pleasantly surprised that the first infusion came across as more sweet than smoky. The flavor definitely improved with the second and third infusions as some slight astringent notes came out to complement the sweetness and the body filled out. The third infusion even brought with it a faint hint of lemon.
Though Murchie’s calls this a green tea, it both tasted and appeared much darker than what I’m accustomed to with greens. Liquor is a medium-dark yellow orange, and the leaves are a deep, deep, brown green. I’d imagine some of this is due to bruising that may occur in the rolling process. None of this is a particularly bad thing as it tastes just fine, but if you’re looking for the freshness and vegetal taste of greens I’d suggest you look eslewhere. Overall a nice enough tea, but not one I’ll be racing back to.
Gaiwan drinkers be warned, as the leaves aren’t fully open on the first infusion they can easily stop up your pour if you aren’t careful!
Flavors: Astringent, banana, Lemon, Smoke, Sweet
The smell of this tea is so enticing. I wish I could smell it every second of the day.
While brewing, the tea fills the room with a sweet maple scent that is so inviting. The brewed tea is very black tea forward and the maple scent is gone from the tea. I get a slight maple note at the back end but its all black tea forward.
I have yet to try it with milk. Maybe that will bring out other flavors from the tea?
Probably a shame to review this when it’s sold out. But I’ve still got a little left in my personal cupboard.
This was such an interesting tea to drink, and to look at. Most fine-pluck tippy teas have a smattering of gold tips amongst black tips. But with this one, each individual leaf has some gold and some black on it. Very careful sorting, almost all of them delicate whole buds.
Brewed this in a gaiwan, rough steeps of 15-20 seconds as I like a strong black. The cup is a deep red (the photo doesn’t do it justice, that’s much too light unless you’re intentionally trying to brew it light), and if you catch it in the light, you can see the fuzz from the leaves floating. The smell and taste is remarkably unique to me—burnt sugar and/or buckwheat honey is the best I can describe it. Very rich and sweet, with a kind of syrupy mouthfeel that lingers. Lighter steeps almost bring out a muscatel, winey note, alike but very different to any Darjeeling I’ve ever had. There are little notes of… I want to say grain or malt that verge into the ‘burnt sugar’ description.
I find this doesn’t get bitter, but it can get STRONG, due to the small size of the leaf material. Second steep really filled my mouth and nose with aroma. Wine. Fruit? Something of that sort, thick honey—it was given the name ‘honeysuckle’ at the importer-level due to that unmistakable syrupy honey flavour; I specifically wrote down ‘buckwheat honey’ in my own notes, because if anyone has ever tried THAT. It’s downright molassesy, and definitely still applies here.
The muscatel/wine notes in particular come through at the end of the sip, sort of lingering on the tongue.
Flavors: Burnt Sugar, Honey, Muscatel
I’ve tried a few different Rooibos EG’s and haven’t liked a single one thus far. I’ve had this one in my cupboard for ages and have yet to have tried it, probably because of my bad track record with bergamot on rooibos. However, I’m out of a black lavender EG and that was what I was craving to go with my lemon poppyseed cookie, so I finally decided to try this. Maybe the lavender made a big difference, because I actually didn’t mind this. The bergamot tastes a little grapefruity, but doesn’t come across too sour, even on the lighter base. The lavender is lovely and strongly floral, and pairs well with the strong citrus flavor of the bergamot. The rooibos is a strong flavor, a bit woody, hay-like, and sweet. I wouldn’t select this over a good black lavender EG, but this is surprisingly suitable for a rooibos alternative when I have traditionally hated bergamot paired with rooibos.
Flavors: Bergamot, Citrus, Floral, Grapefruit, Honey, Hot Hay, Lavender, Sweet, Tart, Wood
First time having this tea. Brewed for 3 mins in boiling water.
The dry leaves smell exactly like a strawberry shortcake. I would eat it if i could. The leaves are shiny and heavy as if there is a lot of artificial flavoring - although you can already tell that by the smell.
The brewed tea – smells more like a black tea and less like a dessert.
The taste of the tea is like strawberry flavored cake or cookies— not ones that use fresh strawberry . This would be good with some milk and sugar ,which might help enhance the strawberry flavor and give you the creaminess of a cake.
I am drinking this tea plain and it is perfectly fine. The black tea is smooth and very refreshing. The aftertaste of this tea leaves a wonderful artificial strawberry flavor.
If you have ever eaten the pink frosting/ strawberry flavored cream biscuits or pocky sticks, that’s the artificial strawberry flavor I am getting.
Flavors: Cream, Strawberry