Tea blending and additives
Tea blending describes the process of blending different teas together to produce a final product, chiefly this occurs with Black teathat is blended to make most tea bagsbut can also occur with such teas as Pu-erhwhere leaves are blended from different regions before being compressed. The aim of blending is a stable taste over different years, and a better price. More expensive, more tasty tea may cover the inferior taste of cheaper tea.
There are various teas which have additives and/or different processing than "pure" varieties. Tea is able to easily receive any aroma, which may cause problems in processing, transportation or storage of tea, but can be also advantageously used to prepare scented teas. Tea is usually flavoured in large blending drums and essential oilsmay be added.
- 1 Varieties of blended tea
- 2 References
Varieties of blended tea
- Breakfast tea
- Generally a blend of different black teas that are robust and full-bodied, and go well with milk. Some flavours are English, Irish and Scottish. Afternoon blends are lighter. Both blends are popular in the British Isles.
- Jasmine tea
- Spread with jasmineflowers while oxidizing, and occasionally some are left in the tea as a decoration. Many other flowers, including rosesand other fragrant blooms, are used as flavouring in tea in China.
- Earl Grey tea
- Usually a mix of black teas, with essence of the citrusfruit bergamotadded.
- Spiced tea
- Include the Indian chai, flavoured with sweet spices such as ginger, cardamom, cinnamon, black pepper, clove, Indian bay leafand sometimes nutmegare common in southern Asia and the Middle East.
- Touareg Tea
- Strong green tea with Nana mint, prepared in desert areas of North Africa and the Middle East.
- A tea with rumadded.
- Gen Mai Cha
- A Japanese tea with roasted riceadded, and favoured by adherents of a macrobioticdiet.
- Lapsang souchong(???? or ???)
- Originally from Mount Wuyiin the Fujianprovince of China. Lapsang souchong is a black tea which is dried over smoldering pineroot, thereby developing a strong smoky flavour.
- TeaTimeWorldWide.com article on tea blending
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