Information on Specialty Tea Blends

 
Tea offers more taste profiles than any other beverage in the world. Singularly, a tea and a wine would share most of the taste spectrum. However, when you begin to blend teas, the number of tastes becomes endless.
 

We have listed a few of our favorites. Blending tea is easy when you begin to understand the characteristics of different teas. Some teas are used for color, others for sweet taste, while another may be used to give a blend a full-bodied liquor. Again, these are just a few of our favorites; there are literally thousands of different combinations available.

 

Non-clouding Specialty Iced Tea Blends   Irish Breakfast Blends  
       
India Assam FOP 25% Kalgar, India BOP 70%
China Black FOP 50% Chester, Ceylon BOP 30%
China Jasmine 25%    
    India Assam FOP 60%
China Black FOP 80% Yunnan 40%
China Jasmine 20%    
    Non-blends  
China Black FOP 90% India Assam TGFOP  
China Keemun 10% India Assam GBOP
    Keemun
Non-blends      
Flavored OPs (Apricot, Mango, etc.)   Russian Caravan Blends  
Kenya      
China Black FOP Ceylon OP 75%
Formosa Choice Oolong   Lapsang Souchong 25%
Formosa Keemun      
China Keemun   Vanilla OP 50%
China Black BOP Lapsang Souchong 50%
       
English Breakfast Blends   Exotic Blends  
       
Kalgar, India BOP 48% Earl Grey 25%
Chester, Ceylon BOP 48% China Jasmine 75%
China Jasmine 4%    
    Earl Grey 87%
Chester Ceylon BOP 40% Lapsang Souchong 13%
Kalgar, India BOP 40%    
India Darjeeling 20% Young Hyson 50%
    Rose Congou 50%
Ceylon OP 25%    
India Darjeeling FOP 25% Rose Congou 50%
China Keemun 50% China Jasmine 50%
       
Non-blends      
China Keemun      
Decaffeinated Black BOP      
Yunnan      
Kenya      

 
 

What is the secret to a good tea blend? We do not make any blends ourselves, and therefore speak from the perspective of one who only cups the finished product rather than one who develops these. In this context, we would like to throw out the notion that instead of thinking solely in terms of adding flavors, that we ought to consider, somewhat counter-intuitively, strategizing in terms of subtracting flavors. By introducing one ingredient to the base, we are taking something away from the base, and with each additional ingredient or flavoring, there is some reduction in each component’s inherent features. This perspective may help in designing recipes that create a good balance in the final product. Also it is important to mix teas of similar leaf size; if a small broken-leafed tea is blended with a large fluffy full-leafed tea, the smaller tea particles will settle to the bottom of the container and the two teas will separate. Finally, mix teas in proportions determined by weight, not by sight alone. This is the secret to consistency in good blended teas.