Blends from The Tea Blending Class Continued June 23, 2008

Here are some other recipes we worked on in the class.

One simply had flavor and the other did not have a flavor application on the tea. Many questions were asked regarding flavor application so we will be sure to get to this later. Feel free to ask questions that come to mind regarding flavor application. This is a fun topic and sure to raise many questions. I will do my best to answer them as best as possible.

Hibiscus Cooler with Tea:

Marigolds	Chun Mee	Rosehips	Hibiscus	Currants	Passionfruit Essence
0.5	9	8	8	6	1					32.5

Lessons Learned

Hey Tea Blender Graduates!

Thank you all for your wonderful patience. I am happy to see many of you have come to this site to check out some of the updates. Please keep the comments comming so we can create a nice interactive community in which we can grow and share recipes, trade insights and lessons learned.

We had such a great time at the tea blending class and I look forward to trying all of your wonderful creations in the future!!

So here it the first lesson learned, drum roll please….

The Chai recipes from the World Tea Expo Blending Class

Chai #1 and Chai #2

The only difference is the flavor application

Units in Ounces

Whole Leaf Assam	CTC	Cardamom	Cinnamon	Cloves	Ginger	Black Pepper	Natural Chai Flavor
18	4	2	2	0.5	2	1	1

Tea Blending Foundation May 26, 2008

This is the first of many articles to come!
We look forward to sharing and growing with you!