|"A tea to celebrate the Diamond Jubilee that epitomizes the British love of tea"|
The dry leaves clearly exhibited the blend of teas that was in there: Ceylon, Darjeeling, Assam and Yunnan. The leaves are aromatic, warming and malty.
I brewed with boiling water and would say the best brewing time for this tea is in the 4-5 minute region as it does require milk and so the longer time is more suitable. The liquor brewed to a deep amber with the distinctive red tones of the Yunnan tea but I found that as a black tea without milk it didn’t work for me. However, a splash of milk did make it much more interesting. It holds the milk very well and the color is lovely and rich with no greying. You also get the malty taste coming out more with the addition of milk and a rich and full flavor. In the wet leaves you also get the wonderful aromas of the Ceylon and Yunnan teas in the blend - so worth brewing with a strainer removable from the pot in order to enjoy this element of the tea.
I’d say that they’ve created a tea to celebrate the Diamond Jubilee that epitomizes the British love of tea with milk, so well done there. Whilst its not going in my cupboard right away, I’d definitely recommend this tea to people who like a milky cup with plenty of flavor.
— To purchase Murchie’s Tea and Coffee Diamond Jubilee, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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