Tea-Blending as a Fine Art

The whole art in successful Tea blending being to combine body and pungency with some particular and distinct flavor in one in order to please a majority of that portion of the public for whom the Tea is specially prepared, and at the same time to arrange its constituent parts in such a manner that this most desirable result may be accomplished at a moderate cost to the dealer than that of any single higher-priced variety, and again to learn how far the component parts may be varied without seriously affecting its regularity, so that advantage may be taken of the cheapness of any necessary variety or grade in market during the season. But it must be understood at the outset that all combinations of Tea, as a rule, must depend upon the general character, grade and flavor of the Tea most in demand in the particular section or district for which they are intended, that special variety or grade forming the base or foundation of the blends prepared for it; that is, it must dominate the combinations. As, for instance, where Oolongs are most in demand the blend must consist of from one-half to two-thirds of that variety, and so on with Congous, Japans, India and Ceylon Teas, as the case may be.

Uniformity of quality and flavor in Tea can only be secured by intelligent and skillful blending, so that the advantages to be gained by the mixing of several varieties and grades of Tea together is so apparent that it needs no arguments to sustain them. But as only the most expensive Teas possess in any marked degree the best all-round qualities which go to make a thoroughly satisfactory beverage when used alone, it is only by intelligent blending that this most desirable result can be obtained at a moderate cost to the dealer. Again it is the dealer who understands the art of blending his Teas successfully who will invariably lead his competitors in the Tea-trade.

The taste for any particular-flavored Tea being an acquired and not a natural one, it necessarily follows that those consumers who have been accustomed to a certain flavor invariably want that particular flavor again, and so will be displeased with any other Tea that does not possess it, although it may be much higher priced and better in every way. Users of wine and other beverages have their likes and dislikes, one preferring a light or mild and another a strong or bitter taste, and so it is with most Tea drinkers when once they have acquired a preference for some particular-flavored Tea. This being a well-established fact among the Tea trade, it becomes essential for the successful Tea blender to study and learn what particular variety, grade or flavor of Tea his patrons have been accustomed to before attempting to cater to it, as not only is there a more divergence in the taste for Teas in the different parts of the country, but in cities, towns and even in localities the specific flavors in demand are so numerous and various that most of the leading Tea dealers have been enabled to mark out a distinct trade for themselves. In large cities this is a very wise and desirable policy to pursue, providing the blend or blends adopted and found satisfactory are kept uniform and regular thereafter, as it secures the return again and again of the same customer to the dealer, and thus keeps his Tea business not only steady but progressive. Even away from the large cities it is well to bear the importance of this policy in mind, but while at the beginning it may be found more advisable to keep fairly close to the established taste of the town or locality, a gradual change by the introduction of some special combination may be found the best course to pursue.

With regard to the best Teas for blending purposes, before proceeding to the study or preparation of any specific formulas, it will be well for the dealer to consider the varieties and grades of Tea that will not blend satisfactorily as well as those that will assimilate successfully with each other. In this case it is much easier to describe the negative side first, as Teas that will not be improved are certain to be injured by blending. One of the best rules to act upon as a guide to successful Tea blending is not to allow unclean or damaged Teas—even in the smallest quantities—to be introduced into any blend. This rule should be as rigidly adhered to in the common or low-priced blends as in the choice or high-grade ones, because never for a moment should it be forgotten by the dealer that if not improved Teas are certain to be deteriorated by blending, particularly by the introduction of inferior Teas. For this reason it may be well for him to consider the grade of Tea that will combine satisfactorily as well as that will not assimilate successfully with each other, as even though all the other Teas composing a blend be well selected and well arranged, the presence of a single damaged or inferior Tea will be found to taste through it.

All Ankois and Amoy Oolongs described by the trade as “herby” or “weedy,” and sometimes as “woody” Teas, should be rejected altogether, as should ever so small a quantity of these weedy Ankois be introduced into a blend the entire combination will be irretrievably spoiled. All “dusty,” “musty,” “stemmy,” tainted or otherwise damaged Foochow and Formosa Oolongs should also be avoided by the successful Tea-blender, as they will be certain to permeate and destroy any combination into which they are introduced, no matter how small the quantity. And all “musty,” “mousey,” “minty,” and “stemmy” Congou and Souchong Teas, as well as all artificially-made and spurious Scented Teas, must also be shunned.

All Pingsuey, Canton, artificially-colored, and what are known in trade as Country Green Teas, should be tabooed altogether, as they invariably detract from any blend in which they may be used. If cheap Green Teas must be had for blending, the surest policy is to select a true Moyune Hyson or Twankay of low grade for the purpose, as the commonest kinds of the latter will give better satisfaction in any combination of Teas than the finest of the former sorts. And all artificially-colored Japan Teas, as well as all those of a “fishy,” “brassy” or metallic flavor must be avoided in blending, as they, too, destroy the good qualities of the finer Teas forming the blend. And all old, sour or otherwise tainted India, Ceylon and Java Teas in particular, should not, under any circumstances, be handled by the would-be successful Tea blender, as there is neither profit in them for the dealer nor satisfaction to the consumer. In brief, select only good, clean sweet-drawing Teas for all blending purposes, as it pays best in the end.

The chief characteristics which distinguish fine Teas may be summed up in the following sequence, viz.: choice Amoy Oolongs are “full-bodied and toasty” in flavor. Foochows are “rich and mellow.” Formosas are “fragrant and aromatic.” Fine Green Teas are “sparkling and pungent in liquor,” while Congous are “fruity” in flavor and Souchongs are slightly “tarry.” Choice Japans of all makes are light in draw and what is known as “mealy” in flavor, while Indias are what is known as “malty” and Ceylons “toasty.” Scented Teas are “piquant” and possess what is technically termed a “bouquet,” but all Java Teas usually turn sour or rancid in a very brief time after being once opened and exposed to the atmosphere.

BLACK TEA BLENDS.

Formula No. 1.

For a low-priced Tea suitable for restaurant and general trade where a cheap, heavy-bodied and strong-flavored liquor is the main consideration:—

In the Oolong, which forms the base of this blend, a little coarseness may be tolerated, but “herby” and “weedy” Teas must be avoided, as what pungency is required is supplied by the Congou, which must, however, be free from any suspicion of oldness or staleness, and if not sufficiently heavy, the addition of one part of Broken-leaf Assam will supply this defect.

No. 2.

Another low-priced blend is composed as follows:—

No. 3.

For a low-priced to a fair grade Tea-blend the following combination has been found satisfactory in a mining or manufacturing district, where a full, heavy, substantial Tea is required:—

This combination yields a dark-colored, heavy-bodied, “grippy” beverage, one that will stand a second drawing and still be strong and flavory.

No. 4.

Intended for same class of trade if former should not adequately please:—

The Ning-yong in this combination should be clean and as sweet-drawing as can be had for the price, and the Congou as high-toasted as possible. If not sufficiently heavy or pungent, the addition of one pound Broken-leaf Assam will improve it in this respect wonderfully.

No. 5.

For a fair to medium blend, a combination like the following will be found to give almost universal satisfaction in any locality where a full-ripe round liquor and high flavor is in demand:—

The Foochow Oolong in this combination while possessing a full body is not sufficiently flavory to tone-up the combination, the Formosa Oolong is added for this purpose, the Congou giving character to the whole.

No. 6.

To obtain a grippy Tea, one that will stand a second drawing and still possess sufficient body and flavor to please, the following is suggested:—

No. 7.

A blend similar to the following will be found to give very general satisfaction at all times and in all sections, being full rich, and strong, yet withal smooth and pleasing to the average taste and entirely dissimilar to any single variety in common use:—

A fair Nankin Moyune Tea may be substituted for the Japan when Green Tea is required in the combination, or, better still, added to it in such cases.

No. 8.

A very serviceable Tea that will yield a rich, heavy-bodied pungent liquor, much admired by Irish or English tea consumers, is composed as follows:—

In this combination the Assam is introduced to add strength to the piquancy of the Formosa, both forming a full-bodied, fragrant Tea in conjunction.

No. 9.

The appended blend yields a clear, strong, bright infusion, rich and fragrant in flavor and pleasing in aroma, for those who desire an all-black Tea.

The Oolongs in this combination lack body and pungency, which the addition of the Assam imparts, the Japan giving the necessary fragrance.

No. 10.

The following blend has been found to give almost universal satisfaction in a neighborhood composed chiefly of a working class and to Tea drinkers generally, costing much less than any single variety possessing the same cup qualities:—

No. 11.

If the trade be a professional one, a blend like the following will be found to suit the most fastidious taste:—

No. 12.

When a particularly rich, full-bodied aromatic-flavored Tea is required to please a taste otherwise difficult to suit, the appended formula is recommended.

No. 13.

Another combination like the following that is unique in itself, the flavor being unlike that of any single variety grown.

But if still not of sufficient strength, add one part of fine Moning or Kaisow Congou to tone it up.

No. 14.

The three most satisfactory and attractive blends in Black Teas, however, are composed as follows, which may be divided into Choice, Extra Choice and Choicest, and are warranted to suit any taste or section of the country, in addition to the fact that the dealer need not carry too many kinds for their preparation.

No. 15.
CHOICE.

No. 16.
EXTRA CHOICE.

No. 17.
CHOICEST.

Ning-chow is one of the best of the Moning Congou Teas for blending purposes; the finer grades being Pekoe-tipped and flavored. The dried leaf is small, evenly curled and grayish-black in color, while the infused leaf is of a bright-brown color with a tendency to red in the cup. The liquor is rich, ripe and full in body, and the flavor is more delicate and aromatic than that of any of the other varieties of Congou Tea. The medium and lower grades will also be found very useful to the dealer, as they are heavy and strong in liquor, combining advantageously with most of the other Teas and keeping as a general rule much better.

To these may be added the following combinations.

No. 18.
FINE.

No. 19.
EXTRA FINE.

No. 20.
FINEST.

In the general run of trade these grades are unmatchable at any price, and may be termed the perfection of Tea at their respective prices, suiting any and all tastes.

GREEN TEA BLENDS.

In Green Tea blends the combinations are limited, being chiefly confined to.

No. 1.

No. 2.

No. 3.

And for a very low-priced Tea of this order the best results are obtainable from a combination composed of:—

In this latter blend, if the Hyson is scarce and difficult to secure, a good, clean, sweet-drawing Twankay or Hyson-skin will answer the purpose.

No. 4.

Two other good combinations are formed as follows when an all Imperial and all Young Hyson is required:—

No. 5.

GREEN AND BLACK TEA BLENDS.

Green and Black Tea blends are mostly composed of parts Oolongs and Imperials, the other varieties, such as Congous, Souchongs, India and Ceylons, being considered as entirely too strong in combination with the already pungent Green Teas.

No. 1.

No. 3.

No. 4.

No. 5.

Is a combination that is considered quite unique in itself by many Tea-drinkers.

In China Green Teas Moyunes will be found the most valuable and satisfactory for all blending purposes, the finer grades particularly yielding a rich straw-colored liquor, very delicate and aromatic in flavor, and at the same time possessing a pungency somewhat resembling that of a choice Formosa Oolong in character.

CHINA AND JAPAN TEA BLENDS.

The following blends cannot be surpassed or even matched in strength and flavor by any tea of either kind when used alone:—

No. 1.

No. 2.

The appended formula makes a splendid cup of Tea for such consumers as may desire an all black blend:—

No. 3.

A blend like the following will be found to give very general satisfaction, being rich, full and strong, yet piquant and pleasing and entirely foreign to any other Tea in general use:—

No. 4.

No. 5.

In addition to these a blend composed of equal parts of a medium grade Pan-fired Japan and a plain dark-drawing Foochow Oolong forms an excellent combination at a moderate price. And a fair Pakeong Young Hyson and a choice Sun-dried Japan yields an excellent liquor for those desiring an all Green Tea blend.

INDIA AND CHINA TEA BLENDS.

In the appended combinations only from three to four component parts are given for each blend, as the dealer should not attempt to mix more of these sorts until he has become thoroughly acquainted with their peculiarities or educated his trade up to their use:—

No. 1.

Intended for a very low-priced tea.

This is a good combination where the water is hard, as it is in many sections of the country, the sweetness of the Moning and briskness of the Kaisow being unequalled for all low-priced blends.

No. 2

Is another excellent combination, answering the same purpose:—

Strength not appearance should be the test of the Teas forming this blend, and if Assam Souchong is cheaper it may be used to better advantage.

No. 3

Is composed of

A fine Kintuck or Kiukiang Congou may be used with equal advantage in this blend if the Suey-kut is difficult to obtain.

No. 4.

The chief feature of this combination is its delicacy of flavor, the Paklin imparting a deep rich color to the liquor, the Ning-chow enriching the flavor, and the Darjeeling adding weight and strength to the entire blend.

No. 5

Makes a very good medium-priced Tea, one nearly always sure of appreciation among a foreign population:—

The latter must be strong and grippy in order to give strength and fullness to the other component parts of this combination.

In the blending of India Teas alone the best results are obtained from a combination of equal parts of the Assam, Cachar and Darjeeling sorts, a good plan being to mix three to five of these Teas together. A leading and popular blend is composed of a strong, thick Assam, a brisk and pungent Cachar, with a ripe, juicy Deradoon and a fine flavored Darjeeling or soft character Kangra to impart a distinctive feature to the combination.

INDIA, CHINA AND JAPAN BLENDS.

In the blending of India, China and Japan Teas the dealer must use extreme caution, as the combining of these varieties is comparatively a new departure among American Tea consumers.

No. 1.

No. 2.

No. 3.

No. 4.

The annexed combination has proven to be a very popular Tea in many sections of Philadelphia and vicinity:—