Tea blending

What is the first idea that came into your mind by the time you read the topic? You may have heard about tea blending or you may be not knowing anything about this process. So let us have an idea on tea blending. 

Tea blending is the process of combining or mixing different teas to obtain the desired quality final product. This blending can be combining two tea grades, flavours, aroma compounds or different herbal ingredients. With this combination of desired component final product is consist with some different characteristics from the ingredients in their pure type. 

When it comes to the combination of different particles or grades, most of the times it aims the control of liquor characteristics. In Ceylon teas, there are three different categories as high, medium and low grown tea according to the elevation. Low grown teas are having dark liquor where high and medium teas are having light liquor characteristics. As an example, if there is a combination of high or medium grown tea with low grown Ceylon tea it will help to adjust the liquor colour and aroma as the requirement. This blending will result a medium coloured tea with a new aroma and taste. In this type of different tea blending, blending ratio plays a critical role. Depending of the percentage of the tea types desired characteristics of the final product will differ.

Next type is combining a flavouring agent to the desired type of tea. Tea type can be black, green, yellow or white tea etc. In this blending main objective is combining desired flavour to the tea. These flavouring agents can be natural or artificial. There are different ways of blending these flavours to the tea. Most popular way of adding artificial flavour is mixing dried tea with flavouring agent and let the tea particle absorb that flavouring agent into the particles. But in the case of natural flavouring agents, dried particles of the natural agent will mix with tea and let those particles as a part of the tea mixture. Most common natural flavouring agents are ginger, vanilla and cinnamon etc. Process of adding artificial aroma compounds also much similar in the method as addition of artificial flavouring agents. But in the process of adding natural aroma compounds natural agent will mix with the dried tea particles for desired time to absorb the aroma and then remove the natural agent. Best example is addition of jasmine aroma to the tea.

Last one is addition of other ingredients ae a blend. Most of the times these ingredients are herbal tea agents like ranawara, ginger, cinnamon, dried fruit powders etc. this method of blending will differentiate the all characteristics of every single ingredient in the final blend including flavour, aroma, liquor colour and taste as well. There are some special machines designed for this blending process in commercial scale. In present days Ceylon tea blends are most popular among the tea consumers around the world. If you are interested in experiencing different tea blends Ceylon tea blends will be an excellent choice for you.

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