Today’s post is just a short one to remember a tea blending experiment I tried recently. As you know, I reread Infused fairly recently and my attention was caught by the tea blending passage.

I also received two Rare Tea Company teas as part of a subscription. While I can drink sencha all day every day, the Nepalese cherry blossom is a bit different – I found the almond notes to be very heavy. And as I was contemplating how I was going to finish the tisane, I had an idea: why not blend it with the sencha?

Since this is my first time blending tea, I just improvised and covered the tea leaves with whatever I felt was an appropriate amount of blossoms. I was very unscientific about the whole thing so this is not an instructional post on how to blend tea.

Unfortunately, I only had two servings of sencha left, so this will not be a very in-depth review. But I can say that blending the sencha with the blossoms tempered the almond note to something more manageable. The floral note seemed slightly enhanced – if anything, this became a floral sencha with a hint of almond. The sweetness, unfortunately, was greatly reduced, I think because the sweetness of the blossoms came mostly from the scent and that wasn’t as strong once sencha was introduced into the mix.

Interestingly, the tea colour was more yellow than green, quite different from how sencha looks and I think mainly due to the colour of the cherry blossoms.

Overall, this was fun. I unfortunately do not own that much loose tea (most of my teas are now in small cakes) but I would like to continue experimenting with this and see if I can find anything interesting.