Tea – Blends
A blend of straight teas such as Ceylons from various gardens or Irish Breakfast tea made from a blend of Assams. Not to be confused with flavored teas such as jasmine, spiced chais, etc.
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3 Tips for Blending Your Own Teas (and a recipe or two)
You see tea blends all over the place (for purposes of this article, I will include those “blends” that include non-tea substances). There are ones with marigold petals and ones with peppermint. There are some with dried pieces of apples and berries. Some have spices added such as cinnamon, black pepper, and cardamom. There are… Continue reading
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The Appeal of Consistent Tea
Consistency for many is a very good thing while for others it is a bit of a bore. The same is true of consistent tea. For some it is ho-hum and for others it is the “must have” cuppa three, four, or even five times a day. So, what is a consistent tea and what… Continue reading
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5 Teas That Are Meant to Be Served British Style
Some teas are best when steeped in a gaiwan. Others in a Yixing style teapot. And still others were specifically produced to be served British Style, that is, steeping up a strong and somewhat bitter liquid that reacts well to milk and sugar (these should enhance, not drown out, the tea’s flavor). Sure, you can… Continue reading
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Black Tea – Meet Green Tea
Variety is the spice of life. It’s a somewhat overused phrase, but when it comes to tea drinking it’s true. I’m a black tea drinker first and foremost, and there’s nothing I like more than a good Assam. But I also like to mix things up with other varieties of black tea from time to… Continue reading
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On the Merits of Blending Your Own Tea
[Editor’s note: the following article uses the term “blend” to refer to both blended and flavored teas, which are actually two very different things as shown in this other article on our blog.] There are a lot of tea vendors out there who offer a blend-your-own-tea option, but how useful is this, really? Customisation is… Continue reading
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Can You Blend CTC and Orthodox Teas?
Having a bit of this tea and a bit of that tea in your tea pantry or cupboard is frustrating enough. You don’t have a sufficient amount of that Ceylon black or Keemun or Kenyan to steep a full pot. You do have a nice batch of CTC Assam around, though, and you know that… Continue reading
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Ad Hoc Tea Blending
A bit of this, a bit of that, and you find yourself engaging in the time-honored tradition of ad hoc tea blending. Some concoctions will be better than others, of course, and some will be so good that you might build yourself a whole new career as a tea blender, as several people have. [Note:… Continue reading
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Homemade vs. Store Bought Tea Blends — Which Is Better?
Tea blends and flavored teas (see what the difference is) are available by the hundreds. Some have been around for centuries and are considered classics while others are thought up in the tea vendor’s kitchen (either residential or commercial). Both of these are considered “store bought.” Inventive tea drinkers add to this array with their… Continue reading
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Matcha vs Dust-in-a-Teabag
Someone asked the other day why dust in a bag is considered bad but powdered matcha is considered good, even premium. In other words, if whole or broken leaves are supposed to be better, why is matcha an exception? Great question, and one to which I flippantly answered: “Marketing and tradition!” Well, that question deserves… Continue reading
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Blending Away the Tea’s Character
Tea blends, where teas from various regions, not just several tea gardens from the same region, are combined usually exhibit the flavor profiles of each tea used. Sometimes, though, the blenders can blend away the tea’s character altogether. (Note: we’re not talking about those flavored teas where flower petals, spices, etc., have been added to… Continue reading
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