Tea type
Black Tea
Ingredients
Ceylon Black Tea, Chinese Keemun Black Tea, Yunnan Black Tea
Flavors
Not available
Sold in
Loose Leaf, Tea Bag
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Christina / BooksandTea
Average preparation
Not available

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From Murchie's Tea & Coffee

Murchie’s Editors’ Blend Tea is a rich and smooth blend of black teas: Ceylon adds depth and a brisk sparkling finish, Yunnan provides smoothness and sweetness and Keemun ties it together.

Pair with a good book or an intimidating stack of paperwork.

About Murchie's Tea & Coffee View company

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1 Tasting Note

90
595 tasting notes

1.25 tsp for 250mL water 100C, steeped 4 minutes 30 seconds, drunk bare.

Dry leaf: lots of long and wiry brown leaves, small dark copper leaves, a few flecks of dull green. Aroma: toast , earth.

Wet leaf: brown, bright copper, dark green. Aroma: Ceylon copper.

Liquor: very dark reddish brown.

A touch bitter, but I did oversteep — I got interrupted in my timing. That said, this is a strong and heavier-bodied tea. The bitterness seems to be from the Keemun, as there’s a touch of smoke to it. The Yunnan is malty and sweet, and the Ceylon gives brightness and heft. Potent and delicious.

gmathis

Love the name; sounds like I could use it while proofreading this weekend!

Michelle Butler Hallett

It was originally blended for an editors’ conference. I imagine it would help. I feel quite awake and focused now; I might make this a regular writing tea.

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