Questions Answered July 28, 2008
So there have been wonderful questions coming my way since the recent blending classes. Feel free to post your questions on the blog because many of you have the same question. This is a new forum but please share your questions on this tea blending blog so we can all learn and share! Remember there is no such things as a dumb question!
With that said many of you have been wondering about the books I recommend on tea blending.
The first I would check out would be Tea Blending as a Fine Art by Joseph M. Walsh. This tea blending book was written in 1896 and lists some of the classic fundamentals on blending with black teas. An interesting read with insight on the origins of commercial blending. Some important facts he brings up in the book are the areas of grading and varietes along with touching on the American population even at that time unaware of the skill and complexity behind the practious and sophistication in tea production. It is a free to view on books.google.com. Some of the names of teas are no longer in use today but at Art of Tea we have put some of the lessons learned in place (at least in honor of the author). Enjoy and please share your thoughts on this book!
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|
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|