mixing green and black tea

I’m not a tea blender, so for me that entire art is a kind of alchemy. The people who do it well have my respect and I often wonder if it’s something I’ll eventually get into.

For the longest time, I’ve been particularly fascinated with the blending of green and black tea. Perhaps because I brew the two sorts of tea at different temperatures and perhaps just because they have such distinct tastes, but the vegetal sometimes grassy taste of a green seems to be in conflict with the malty character of a good Assam. Or the smoky taste of a Yunnan.

That being said, when I’m in a tea shop and I see a blend of green and black tea, I almost always get it. With varying results to be fair. Often the green tea might as well not even be in the blend. The black tea overpowers whatever character the green had. Watered down black tea isn’t my idea of a good time, so I’m often less than pleased at my recent purchase.

Why is it so difficult to blend green and black tea?

If it is so daunting, why do people continue to do it?

My favourite green/black tea blends?

Buen Dia from La Tetería and Michel Strogoff from Le Palais des Thés. How about you?

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5 thoughts on “mixing green and black tea”

  1. Like you, I find there is something quite intriguing about black and green tea blends. It’s as if it’s unchartered territory that must be explored. However, I can’t even think of the name of one we had recently. I’m trying, but it eludes me. It does make me realize that it never quite lives up to the hype. I can remember the really good teas, and who sells them. But not this one. I’ll have to think about it and come back to you.
    Generally yes, the green is too easily overpowered by the black. Having said that, if you offer me one, I’ll always try it.

  2. I actually have a black & green tea blend available on my site. It is called RoyalTea it also has rose petals and lavender. I think the difficultly in blending the two is temperature and the large difference in flavor profile. Still it is a challenge and who doesn’t love a good challenge. As a result people will still continue to take on the challenge and attempt to create a masterpiece.

  3. I’ve only encountered, maybe, two or three successful black/green blends. I’ve attempted it once myself. The two types are just too far removed from each other in most cases. Maybe two of a similar region and profile? That might work…a First Flush Arya OP and an Arya Green? Or maybe a Keemun Mao Feng with a Mao Feng green…I dunno.

    You work on it, I’m lazy.

  4. I made some a little while ago with my Origine tea.

    Regarding why it is so difficult, is it because the ideal temperatures are not the same? or because you are mixing oxidised and non oxidised products?

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