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Tea Blending
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Tea is an agricultural crop, therefore, it is subject to variations from garden to garden (tea estates are called gardens) because of soil, altitude, climate, harvesting and processing. There are approximately three thousand different tea gardens world-wide, each garden has its own subtle shade of flavour, colour, brightness, strength and aroma.

Until the beginning of this century, most tea drunk was loose original tea, displayed in chests. The name of the garden of origin was stamped on the tea chest so that grocers and customers become familiar with the different qualities of the garden.

These direct garden teas, as they were called, varied according to the season so that people became connoisseurs of tea, by knowing the best gardens, in the same way as people became connoisseurs of wine. This was a slow and leisurely process which meant that tea could not be produced in volume as a drink for the masses and also did not suit those who preferred their tea to always look and taste the same. When new efficient packing machinery became available this gave the impetus to the ancient art of tea blending.

Today the secret of all good teas lies in the blending. Your favourite brand will comprise of between ten and thirty different types of tea. The skill of the blender is in selecting appropriate gardens to produce the familiar taste associated with a brand which should not vary from week to week.

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