![]() ![]() ![]() Rich, full-mouth feeling: hits all of the palate and lingersĭifferent types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Heavier, creamier mouth-feel with more lingering flavour Slightly richer flavours, some acidity, enhanced creaminessĭistinctive roasted flavour, sometimes notes of toasted sugar or charcoalīody is the term used to describe how the brewed coffee feels in your mouth: Light BodyĮasy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate More acidity, brightness and a slight pucker Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits: Light Roast We rate the flavour properties of our coffees along two dimensions: roast and body. Very Strong: Rich, dark cup with very full, strong flavour and briskness Strong: Full body, rich cup, takes milk well Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness Medium: Medium-light cup with slightly fuller cup Light/Delicate: Very light in colour and delicate in flavour This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale. Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. ![]()
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