The Art of Blending Tea - Rose and PuErh
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- While our first love is always the pure leaf, there are some beautiful blends that you can create with a little foundational knowledge and a lot of experimentation. Which is your favourite blend with tea?
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I love the tea education videos! Super interesting. It's always a treat to wake up on a Saturday morning and get to sip tea while listening to a new Mei Leaf video. Thanks, Don!
The purple roses also look absolutely stunning 😍 I wonder how roses would combine with Souchong Liquor. I enjoy chocolate with roses so perhaps it would make something similar in a tea.
Woah! Love mixing hibiscus with pu-erh
Looks like now I learn something new!
Greetings from Saint-Petersburg
I'm a sucker for aromatics. Be it spice in food, or in drinks, yet this combination of rose and pu'erh never crossed my mind.
My technique is layering the tea and flowers in a glass jar for 3 or more days and then testing.
So far I've tested Bai Mu Dan with Jasmine, Zhengshan Xiaozhong with peony, Qimen with chrysanthemum.
And thanks to you I have another combination on my to-do list.
I love to mix Earl, Lavender, and White Sage. It makes for a wonderful tea blend
The bergamot in Earl Grey and the lavender share major aromatics, namely the terpenes linalool & linalyl acetate.
In other words, bergamot & lavender contain some of the same compounds, which lends them for blending. :)
I've just tried this blend, wow!
A fantastic and fascinating explanation on your approach to pairing. Thanks so much for sharing!
So educational! That purple color was absolutely beautiful. Thanks so much for sharing your expertise!
Usually, when I blend I use 2 chrysanthemum flowers/6g shu pu erh for a 100ml gaiwain. It's a complimentary zest and has a chill factor. I find any more than 2 flowers overpowers the already wonderful pu erh. So, it's more a mix it up different this time, or a soothing late night after dinner chill digestive.
I always make the tea the star of the show and the flower a backup singer if you will. So, strong tea to flower ratio, and usually chrysanthemum/pu erh and rose/black tea.
I had the purple rose on its own yesterday. I think it's really, really good.
I haven't blended teas in a while but this video inspired me to try pink rose with a particularly fruity/floral sheng puer i have. Mint and green tea is always a fantastic combo, but i also like to mix mint and lavender as a tisane. Purple rose and fennel is also a nice combo. I totally agree that white teas are more suited to pink rose than purple rose
Interesting topic
I love both so I am excited for this! Thank you!!
Love blending Tea!! I'm currently enjoying a couple of blends. One is green tea, eucalyptus, chamomile. The other works with Oolong with cacao peel and a blend of forest red fruits (currently my favorite). There's also Green tea, cinnamon, ginger , clove and allspice pepper
I recently experimented with houjicha and apples and it turned out great!
Excited to experiment with my stash of tisanes with pu-erh!
Hojicha apple ice tea is totally delicious.
Ah Don, never fails to amaze me. 💜
I have a blend that I do sometimes. I bought a large vacuum sealed bag of taiwanese assam about a year ago that i keep in a sealed container. Its pretty good on its own with a rinse, its very good with lapsang souchong and a bit of jasmine tea. Comes out dark, with subtle floral notes and no astringency. Its my go to 'western' pot after pot kind of tea other than silver needle. Not something I do with my kyusu, gaiwan or Qinzhou pots.
I made a little research about blending guided by taste and try and error. I found that 4gr of ripe puerh mixed with 3,5gr of sheng pu erh can give a very good result, but depend a lot of the tea, so as a rule I use teas from the same area, vendor, and price range, but not same year. For sheng I use a semiaged one about 6 to 15 years with little or no bitterness. For the shou I use some with smooth flavor and taste and preferably 3-5 years aged before ripe process, and then at leat 5 years old. I put then the ripe tea on the gaiwan (150ml) and fast rinse. Wait 30 seconds, add sheng pu erh and add water again for another rinse. Wait 30 seconds. Star brewing as usual for you sheng taste adjusting according to the results. Of course it's not like a good aged sheng, but close and different in some good ways. The main problem is that I usually like mu shu from a joanshui and my sheng from a high fired duanni gaiwan (that acts almost like porcelain with very little rounding), but I can't find a good pot for the mix. Alternatively I can brew more tea and mix the liquor, but then there's too much tea for one.
I do also love ripe with roses!!! I have done the blend myself and loved it!!!
I'm trying Autumn Light with Purple Rose right now. I was about to make tea when I saw this video and happened to have both of those.
I like cornflower petals in my tea, but mixing home-made masala with some tea and maybe aniseed also works out great usually. Cardamon also comes to mind
Fresh rosemary blossoms in a nutty green tea works very well. I don't like blending either, but I would also say that I dabble from time to time.
I blend my loose leaf tea with the idea that I'm not blending it with anything. Anything you add to the tea, overpowers it, that's my verdict.
I know this is all herbal but butterfly pea flower with saffron and jasmine, helps when I’m sad 🥺 14:05
Peshawari Qehwa is absolutely delicious! It is for sweet tooths but the green tea and cardamom pairing is fantastic
I often will just have and enjoy black tea without any blend. A few nice blends I have tried though include blackcurrant in black tea, cherry leaf and black tea.
Though I also thurroughly enjoy a nice strong cup of masala chai, (homemade with a whole lot of spices. 12 in total of which includes 4 different variaties of pepper, and 2 special variants of Cinnamon.) The spices defenitley doninate in this one and it has a slight burn from the spice, but it is enjoyable in its own way apart from straight black tea.
I love the classic shu puerh with chen pi, but I also like to add shen qu to the blend for an even more lovely digestive tea.
I mix supermarket teas here in China sometimes. Maybe with some white tea cake. I am considered as disgusting by the locals 😂
Absolutely love the video as always! Quick question, is there going to be another batch of the Long Jing 2021 coming anytime soon? Thank you for the answer and most of all thank you for all the tea knowledge! Cheers!
Great video, Don!
i recommend trying mixing different types of teas, like real teas, not these herbs. I have found that ruby 18 gives a really nice flavour to many, especially combined with aged shu puerh, throw some aged white teas in there also and its divine!
Thanks for your comment. I've been recently wondering about mixing different colors of tea and you have encouraged me to try this :) I cant wait to start tests. Its going to be quiet an adventure to find out the best combinations!
If you wanted to make this blend into a bigger batch of dry tea to store for later, how would your liquid ratios translate into dry? If liquid is 2/3 puer, and 1/3 rose, would you use 1 part rose, 2 parts tea?
It’s cool to see you do something different and step out of your comfort zone! This is very interesting. Also, I like that you picked apart the roses. Saying “this Roses smells like roses” is like saying “this tea smells like tea”. 🤦♂️
Lol 😆
lovely
Wow!!
I occasionally like to blend milky oolongs with a good ripe puerh
I like a rose & fennel green tea
I personally love fresh mint with gunpowder green tea. It sounds a little weird, but it reminds me of when I went to Israel and would drink that every morning! (I guess I mostly blend on emotion 😅.)
That sounds a bit like Touareg tea - Gunpowder with Nana mint. In summer I love to prepare overnight fridge coldbrew, using honey instead of sugar for light sweetening. So refreshing!
@@jirinemecek5753 That sounds wonderful. I'd probably try it with agave if I did that.
Amethyst gaba and Ruby gaba blend is interesting.
Not for me.
Noooooooooooo!