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“Sipping on this very fruity and sweet tea (I may have put too much honey in it) as I wait for some stuff to happen at work so I can finish some other stuff I need to do today. And then I need to go...” Read full tasting note
“Had this yesterday, one of my fave Murchie’s teas. The flavouring just works so well with the black tea.” Read full tasting note
“Found this one in our tea cupboard and decided to give it a try. Unlike many of the fruit teas we have tried lately, this one is a flavoured tea (a.k.a. there are no chunks of real fruit). The base...” Read full tasting note
“2024 sipdown no. 49 I used two teabags for my 15oz mug of this tea. This one has that similar apricot-perfume scent as H&S, but more toned down. The flavour is subtle apricot and the base isn’t...” Read full tasting note
A blend of Ceylon and Keemun black teas with the delicious flavour of ripe apricots, which emphasizes the natural fruit notes in the smooth base teas.
Calendula and elder flower petals add beauty to the fragrant brew, making for a tea that is as pretty as it is delicious.
Originally blended: 1970’s
The sweet flavour of apricots blended with Ceylon and Keemun black teas makes for a sweet, mellow cup.
Keemun is produced in the Qimen County of Huangshan City, in Anhui province of China. It was first produced in 1875 and quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend.
Ceylon tea is grown in Sri Lanka, an island off of the southern coast of India. The country Sri Lanka was called Ceylon until 1972 and although the name of the country changed at this time, the name Ceylon was kept for tea.
Tea Bag Ingredients: Black tea (Ceylon, Keemun), natural and artificial flavouring
Loose Tea Ingredients: Black tea (Ceylon, Keemun), elderflower petals, calendula petals, natural and artificial flavouring
Since 1894, Murchie’s has been importing and blending the finest quality teas from select gardens around the world. As the decades have passed, the art of tea blending and tradition of excellence are handed down along with the old recipes. Today, Murchie’s offers traditional products and classic blends while also developing new combinations for a new generation of tea drinkers. We are proud to provide blends for events and occasions, from local landmarks to national observations and royal milestones.
Sipping on this very fruity and sweet tea (I may have put too much honey in it) as I wait for some stuff to happen at work so I can finish some other stuff I need to do today.
And then I need to go home to drop off my computer, then head for dinner and shoppings with my brother.
Whee! At least I’m caffeinated, and have tea to drink!
Found this one in our tea cupboard and decided to give it a try. Unlike many of the fruit teas we have tried lately, this one is a flavoured tea (a.k.a. there are no chunks of real fruit). The base of the tea is Ceylon and Keemun leaves which is a fancy way of saying that this is basically an orange pekoe/english breakfast tea that has a little apricot flavouring blended in…
The tea has a nice chocolate brown colour after steeping and smells like an english breakfast – the flavour is much the same as it smells with a slight hint of apricot. I liked the apricot flavouring and it seemed to enhance the tea – not a bad tea overall. Personally, I prefer more adventurous black teas.
A couple of reviewers on the Murchie’s website mentioned that they liked this one iced with lemon or in a latte. I would imagine that this would lend itself well to both of these methods. I will have to give that a try and then update this posting later!
2024 sipdown no. 49
I used two teabags for my 15oz mug of this tea. This one has that similar apricot-perfume scent as H&S, but more toned down. The flavour is subtle apricot and the base isn’t as bitter as the Murchie’s blackcurrant. This one isn’t bad, perhaps not overly memorable.
I cold steeped a single teabag in a smaller mug and the apricot is more washed out, resulting in very little flavour and a relatively un-noteworthy black base (no bitterness).
Getting back to some Murchie’s teas… Too many tea purchases lately, I can’t keep up! :P
This is nice enough. The black base is a touch biscuity and fairly smooth today, and the apricot tastes natural enough. I do wish there was more apricot though, it’s a touch subtle for a tea where it should be the star.
So not a reorder for me, but would love to hear some recommendations for apricot teas!
Flavors: Acidic, Apricot, Biscuit, Dried Fruit, Metallic, Smooth, Stonefruit, Sweet, Tart
Ashmanra’s Sipdown Challenge | July 2023 | A tea that makes you smile
I wasn’t intending to use this tea for this prompt, but I made the last serving of it into an iced tea, and it unlocked a memory that really did make me smile!
Back in high school, at the height of my Lord of the Rings obsession, I was super active in various online LotR fandom communities (and was known by my elf name * hair flip emoji *). I befriended a group of fellow fans, and we chatted over AIM pretty frequently. One gal had a penchant for Snapple’s peach iced tea, which she called by its initialism/acronym: SPIT. I remember trying SPIT a few times, just because I knew she liked it.
When I sipped this iced tea today, I had a sudden memory of SPIT, which reminded me of those innocent days where I basically lived on the internet and would stay up till 6:00 in the morning over summer vacations, talking with my friends on AIM until I heard my parents wake up, at which point I’d scamper into bed and hope not to get caught. Those were the days! I often miss the internet of the early aughts, which I think is why I appreciate Steepster — it reminds me of those early, tight-knit, often fandom-based communities and forums!
2023 sipdown count: 41
You’re having computer troubles?
I have to bring my laptop to work with me, as computers generally aren’t provided. I mean, there’s a spare MacBook, but I am NOT a Mac user and if I’m going to be siting around waiting for stuff, I’d rather be on my own machine.
Ohh ok, I thought maybe you had to bring yours in to work because the lab computers were down or something. That must be annoying having to carry yours around though since you’re not a Mac person.
In Academia, generally everyone just brings their own computers. I’ve been doing it for years for classes, so I’m kinda used to it. I would say that if you’re managing a busy lab, then you might have a work-provided desktop. At least, if hope they’d be provided.
Yeah, I usually need to bring mine in too, but sometimes I get lucky and my profs provide theirs for our presentations. It’s great to not have to lug yours in when you have to lead a 3-hour seminar. The lab I’m in luckily has computers so that saves me 5 pounds on my back too. :)
For presentations there are computers in almost all the classrooms, and if you book a meeting room, most of them either have a computer or you can get one from the department. :) We’re kind of spoiled in that regard.
That’s good stuff! I think my dept’s AV dude could lend us one too but in our case, it’s the profs that usually spoil us haha. But you’d hate it! Because I swear all the profs here use Macs.
There are 9 people in the lab and two of us use Windows. :)
Yeah, Apple seems to really be taking over academia everywhere. Looks like two of you are fighting the power though haha.