Tea type
Black Tea
Ceylon Black Tea, Chinese Keemun Black Tea, Yunnan Black Tea
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Loose Leaf, Tea Bag
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Edit tea info Last updated by Christina / BooksandTea
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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.

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1 Tasting Note

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.


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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