Blending Green Tea: A Delicate Art

Blending different types of green tea is a key strategy to provide unique flavors and diversify people’s taste preferences. Blending has been studied even more for the expansion of consumption. It is believed that tea cultivated on mountainsides has a stronger aroma, while the tea grown on flat areas has a milder flavor. Therefore, tea blenders must know the characters of each tea and blend them with the right balance to produce the desired flavor profile. The blending process is usually done by wholesale stores, who must understand the expectations and demands of retailers.

The Importance of Blending

Blending plays a significant role in the tea-making process, as it can enhance or diminish tea quality and also control retail prices. The tea industry testing lab is continuously studying to improve the aroma of blended teas. By mixing Fujimidori (from Makinohara) or Sayamakaori (from Nakakawane), which have a characteristic aroma, with Yabukita, the quality of tea tends to increase. The ideal ratio of mixing should be 80% of Yabukita and 20% of either Fujimitori or Sayamakaori.

Current Research and Future Outlook

To select the appropriate breed for hillside cultivation, research is underway on four different breeds, including the unique aromatic tea Kanayamidori and the bright-colored tea Okumidori. It was found that blending tea results in a milder taste, making it even more appealing. Blending is a crucial part of the finishing process that enhances the aroma and taste, making it more preferable to consumers.

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