Tuesday, July 9, 2013

Tea blending

Today we have been blending up some custom teas for an event the end of this month. In the process the teas must be blended, sampled, then mixed up in bigger batches to be hand bagged into sewn tea bags.

In this process I have drank many cups of tea today. I try to make a "regular" batch up for a cup to get an idea of how much of each ingredient into the batch. Now, I do not like to waste, so I have been on a tea high for this whole afternoon!

But I certainly did enjoy the process as we sat outside at our little table with my tiny tea-pot sipping from a dainty white cup. What a fun way to spend a work day!

I did not need to sample the white-green lavender-peppermint tea because I already know how that one tastes! And I know what goes in it.

I whipped up a lighter citrus white tea with silver needle tea for the base, and orange, lemon, and nectarine/peach added.

Also a fruited black tea. that was a blend of Organic Assam estate tea, berries, peach/nectarine, orange, pear, and apple.

And I did a new batch of curious spiced black tea. this is a mix of Ancient trees Pu-erh black tea and a Kenyan black tea (the Ancient trees is a deep earthy tea with a mellow flavor) while the Kenyan is brighter and stronger in the cup. To this base I added a LOT of fresh cinnamon, clove, nutmeg, anise, a bit of ginger, and orange, then to make it have a little umph threw in some vanilla bean and saffron sugar.
It is not a very strong tea, but with great notes.

I have so much energy from the tea I am even typing this ridiculously detailed account of the teas themselves for the unsuspecting readers looking for Curiously Creative ideas.

Now if I could just get to sewing those tea bags up!


  1. They sound so good Christine, I can practically smell them. My vietnamese neighbor makes mint tea, I have mint growing, but I am not to sure what to do with it to make tea. My neighbor is difficult to understand or I'd ask how she does it. She eats flowers too.


  2. Marcie, There are many types of mint- all of which taste and smell a little different. I carry both Spearmint and Peppermint. I prefer the peppermint in tea, and the Spearmint in gum! (I also have a spearmint syrup for making sodas)
    A couple tips for turning your mint into tea:
    I recommend PICKING the leaves- not cutting the stems to harvest. Though it is much easier to harvest more by cutting if you take leaves it allows for more leaves to grow in faster (only pick the larger leaves) Also the stems taste horrible, so to be sure not to get some mixed in- don't take them to begin!

    Lastly. Because mint is a little leaf- not a big fruit- it dries very fast! All that is needed: pick, wash, let air dry about one day or over night. I keep mine in colander for the whole process- pick to dry. Mix every once in a while to be sure they are drying evenly.
    (I have used a dehydrator for this step- but it is too fast and the little leaves drop through the little holes.)Lastly- steep and enjoy!