Wednesday, 3 October 2012

mixing green and black tea

I'm not a tea blender, so for me that entire art is a kind of alchemy. The people who do it well have my respect and I often wonder if it's something I'll eventually get into.

For the longest time, I've been particularly fascinated with the blending of green and black tea. Perhaps because I brew the two sorts of tea at different temperatures and perhaps just because they have such distinct tastes, but the vegetal sometimes grassy taste of a green seems to be in conflict with the malty character of a good Assam. Or the smoky taste of a Yunnan.

That being said, when I'm in a tea shop and I see a blend of green and black tea, I almost always get it. With varying results to be fair. Often the green tea might as well not even be in the blend. The black tea overpowers whatever character the green had. Watered down black tea isn't my idea of a good time, so I'm often less than pleased at my recent purchase.

Why is it so difficult to blend green and black tea?

If it is so daunting, why do people continue to do it?

My favourite green/black tea blends?

Buen Dia from La Tetería and Michel Strogoff from Le Palais des Thés. How about you?


  1. I just had 2 green and black blends today that were lovely. Check Julia (the owner) has combined the two to perfection. If you are interested let me know.

  2. Definitely interested. Maybe I could have it sent to my mother. She and I'll see each other in early November.

  3. Muchie's Blend No 22 is favorite blend of mine. I like the slight contrast, but yet balance.

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