There are so many teas on sale today that the choice is almost
limitless. Most people find the particular make of tea they prefer
and buy this regularly - for they know that the care taken by the tea tasters
and blenders will ensure it's consistent quality. Even if you have
a preferred tea it is worthwhile experimenting from time to time by
buying some of the speciality teas; as these all have their own individual
flavour.
Blended teas account for practically 90% of all teas sold in Britain.
Blending tea has been described by a tea expert as a "work of art"
for, in order to achieve the desired flavour, the most careful selection
of a great variety of different teas has to be made. After this the
blender must choose the right proportion of each tea to achieve the desired
result.
The teas listed below are some of the more readily available, and
the serving suggestions given are a guide only;
there are no hard and fast rules for when to serve each type of tea, and
as all tea-lovers know, anytime is teatime.
Indian Teas
Darjeeling is grown in the foothills of the Himalayas and is often known as the Champagne of Teas, with it's muscatel flavour. It is a good breakfast tea.
Assam is a full bodied tea with a rich malty flavour. It makes a refreshing drink on a hot day, and is often favoured at breakfast or mid-morning.
Nilgiri produces a light mild
flavoured tea that is perfect for serving after a delicate meal.
Ceylon ( Sri Lankan ) Teas
Dimbula has a fine flavour and a golden colour, and makes a refreshing mid-morning drink.
Nuwara Eliya is a light tea with a delicate taste that is excellent served with lemon or ice.
Kandy is a tea of full-bodied flavour that is ideal as a breakfast, mid-morning or iced drink.
Uva has a pungent flavour and rosy coloured liquor. It is used extensively for blending.
China Teas
Jasmine tea contains real jasmine flowers. It is light and refreshing and makes a soothing late-night drink. It is traditionally served with the meal in Chinese restaurants.
Keemun is a black tea which the Chinese say " has the fragrance of an orchid ". Serve with Chinese food or after a meal of white meat or fish.
Lapsang Souchong has a distinctive tarry aroma and smoky taste and should not be taken with milk. Serve after a strong flavoured meal.
Formosa Oolong is the most
expensive of all teas. Iy is semi-fermented, and has a very delicate flavour
of peach blossom.
Rose-flavoured oolongs are also available. Serve oolongs after
a white meat or fish meal, or as a late-night drink.
Kenyan
Tea from Kenya is not only an important ingredient in blended teas but is also sold as a speciality tea. These produce a full bodied, coppery coloured beverage that is ideal as the first drink of the day.
Special Blends
Earl Grey is one of the best known speciality blends. It is named after the second Earl Grey who so delighted a Chinese Mandarin with his praise of tea that the blend was created in his honour. It is traditionally a combination of black China and Indian Darjeeling teas, flavoured with the oil of bergamot ( a small tree of the citrus family ). Hot or iced, it is a favourite afternoon tea and is ideal for entertaining or special occasions.
English Breakfast tea can vary from blend to blend, but it is usually Indian and Ceylon teas blended to produce a full-favoured brew.