As well as coffee, blending can expand the possibility and variation of tea flavor as we like. Local tea blenders develop the regional flavor by blending crude teas from various tea estates and adjusting the degree of firing (roast) according to the preference of local people. In addition, some tea blenders add some local specialty products. For example, roasted rice so-called “Genmai”, black beans, wheat, soy beans, dried Kombu (dried edible kelp, not Kombucha) etc.

Examples of candidate for blending.

Recently, some tea stores have developed unique blends.

For example, Sagara Bussan co. ltd. has launched “Hoji Kocha”, which is a blend tea mixed with black tea and roasted green tea so-called “Hoji-cha”.

Surprisingly I could enjoy the sweet aroma like chocolate I opened the package! Considering some black teas can express caramel-like or honey-like sweet aroma, I think the black tea is such kind of black tea. The caramel-like aroma and roasty scent would harmonize to express chocolate-like aroma, in my opinion.

Ishidozono Tea Stall has presented a unique blend which is roasted green tea blended with local cereals such as roasted Genmai, wheat and black beans.

Kaneroku Matsumoto-en Tea Farm has been developing a unique series of blend tea. One is a mixture of GIAHS-certified tea and rice. He performs a traditional practice to put silver grass grown around tea farm onto the soil. This sustainable management has been certified as one of GIAHS due to its effect on biodiversity reservation as posted before. He had launched the specialty tea blended with the other specialty rice cultivated in Sado Island, where Toki ibises are living due to the sustainable agricultural practices implemented by many people including farmers and Sado islanders. Their environmental friendly manner has been certified as GIAHS. He brings the rice made in Sado island through his relatives.

Besides, he launched the other blend such as chamomile blend.

Kagoshima Seicha co. ltd. has developed “Sakurajima Komikan cha”, which is green tea blended with peals of local small mandarin orange so-called “Sakurajima Komikan”.

Blending by oneself is also recommended. Mixture of different types of teas could occasionally provide surprising flavor. I could get a nice flavor of my preference as intended. It is a blend of deep steamed green tea mixed with oolong-like pan-fired tea and a little amount of Hoji-cha roasted green tea.

As for the first infusion, the base taste is umami rich and fresh green flavor. Besides, before sipping, I could enjoy toasty aroma derived from Hoji-cha and floral fragrance due to oolong-like pan-fired tea after sipping. The flavor of second infusion gains the feature of oolong-like pan-fired tea. And then, the texture of third infusion get similar to deep-steamed green tea as indicated in the infusion color.

Odyssey for more fantastic tea could give us an overwhelming idea to make original blend. Tea farmers, tea blenders, tea wholesalers, tea stores, tea enthusiasts etc. have their odyssey for tea. Such power would provide an infinite possibility of development in tea culture and industries. I’d like to say “divergent TEA equals infinity”, again.