Tea Basics and the Basics of Blending Tea

After water, tea is the oldest and most consumed beverage in the world, and tea drinking is a practice and art form that began in approximately 2700 BC in China. Today, there are more than 1,000 varieties of tea enjoyed by more than 159 million Americans each day, with 50% preferring green tea over other varieties. On a global scale, the tea market represents more than $52B US dollars and is expected to grow each year by 6.9% until 2023, with a projected revenue of $81B US dollars by 2026.

Somewhat surprisingly, it turns out that teetotaling is not taboo among the younger set who generally represent the majority of patrons in bars and clubs at peak evening and weekend hours. In fact, Generation Z is largely responsible for making tea drinking a trendy alternative to Shirley Temples, Virgin Marys and other non-alcoholic drinks. While “Zoomers” raise a glass to sobriety, their drinking companions increasingly now consider it fashionable to imbibe booze-infused cocktails laced with tea instead of the other way around.

“True” teas are derived from Camellia sinensis, commonly known as the “tea plant.” This includes black tea, green tea, white tea, oolong tea, yellow (huángchá) and fermented dark teas (i.e., Pu'er). The only difference between them is the level of oxidation the leaves undergo during processing, with black being the most oxidized and green, yellow and white teas the least in succession.

Because the tannin content is greater in black teas, they are more bitter and robust. Green and white teas are milder and sweeter, and more antioxidant catechins are preserved. It should be noted that oolong teas, depending on whether processed by hand or by machine, may taste like green or black tea, respectively. It should also be noted that Kukicha, also known as bōcha, although classified as a green tea, is actually produced from the stems of C. sinensis instead of the leaves. Herbal teas are technically not teas at all but are referred to as tisanes. One particular variety to try if you haven’t yet is rooibos, a red herbal “tea” from Africa that yields a deep, woody, vanilla-like flavor and beautiful crimson color.

As with real estate, location of origin is everything when it comes to the quality of teas. More specifically, elevation matters, a concept known as tea terroir. Just as you might select a wine based on the estate and region from which it is produced, the most flavorful teas come from higher elevations.

For example, Darjeeling is considered the cream of the crop in black teas and owes its characteristic flavor (or terroir) due to being cultivated several thousand feet above sea level in the West Bengal region in the Himalayan foothills of Northern India.

Professional tea tasters use a process called tea cupping to determine the flavors and quality of a tea. The object is to be consistent in one’s approach to steeping and review so that you might isolate the true differences of teas' flavors and body.

A tea sommelier is an expert certified in the practice of tea cupping and the identification, flavor profile, history and preparation teas and their relative food pairings. They typically own, work in or provide consultation services to tea rooms, restaurants and to others in the foodservice and beverage industries.

According to Linda Gaylard, a certified tea sommelier and author of The Tea Book, there are essentially two methods of blending teas: commercial blending and signature blending. The former involves several dozen varieties of teas to yield a consistent flavor profile from year-to-year, while the latter strives to create a medley of different teas married with dried fruits, flowers and spices to create unique culinary teas that often become classics. Some examples include Earl Grey (three black teas, cornflowers, and bergamot essential oil) and Monk’s blend (three black teas, the flowers of calendula, daisy and marigold, and the oils of vanilla and grenadine). 

making your blend ~ adding your signature
keeping your proportions
Think in terms of parts. That is, when blending teas, you want to be sure that each ingredient is present in the same proportion in every cup. That means using the same teaspoon, scoop or cup each time you measure out ingredients for your tea blending formulas, so that each batch, whether by the cup or the pound, remains unform in character.

anchoring your blend
It all starts with the selection of your “anchor” tea, which will often be present in a ratio 2-4 times that of the other ingredients. As with perfumery and brick masonry, the base material will form the foundation that supports the subsequent layers. Spend time getting familiar with the flavors and aromas of different types of black, green and oolong teas so that you can build upon their respective characteristics in your blends.

adding some complexity
Choose either botanicals or other teas to lean the flavor of your tea in a certain direction. Keep in mind the strength of your foundation tea while making these blends. Black teas can hold up to more hearty additions (cinnamons, cloves, anise seed, or star anise), indeed they might need a botanical with more gusto to nudge the flavor. Green or white tea bases mix well with more nuanced botancials. For example, if you're looking for a cooling tea you might add a mint or lemongrass to a less robust white or green so that their delicate aromas and flavors can shine through.

sensing some pop
Don't forget that an important part of creating a tea lending formula is its smell and its visual appeal. If your tea blend thus far is all of similar hue, consider an inclusion that gives it an visual and/or aromatic accent. Popular floral additions that provide quick pops of color and texture include: blue cornflower petals, golden yellow calendula (marigold) petals, and of course red or pink rose petals. Or consider adding jasmine or lavender flower for both a color contrast and a nose boquet.

Experimentation is the key to success and the only path to the discovery of unique mixtures of tea, herbs, spices and fruits destined to become your signature tea blending formula. Think about what experience your creation(s) will offer, from the moment the brew hits the tongue to its flavor bloom and finish. While many pairings of complementary ingredients make harmonizing blends, such as soft, Japanese green tea combined with mild calendula, for example, some of the most interesting blends feature ingredients of opposing characteristics. Pair that same green tea with calendula and a bit of lavender for a floral finish, or a pinch of peppermint for brightness, and the complexity of the composition is transformed.

While there are no steadfast rules that apply to mixing herbal teas, there are a few constants that prudent blenders adhere to. First and foremost, trust your nose and your palate to guide you. Always write down your ingredients and measurements so that you can recall them with ease (even, if not especially, your mistakes) and duplicate your successes precisely. Finally, remember that less is more. Rose petals and lavender buds, for instance, may seem delicate in nature but can overpower the blend if used in too much quantity. 

Need some inspiration? Here’s a few simple blends to use as a starting point. Adjust the ingredient amounts accordingly to turn a single serving portion into a big batch – just keep the ratios the same. Plan to use 1 teaspoon of dried tea per cup (more or less to taste and size of cup), and to steep oolong- and black-tea based blends (as well as herbal tisanes) 3-5 minutes and green teas 1-3 minutes before straining.