Blends
Blended Selection
Annual tea harvests vary worldwide to some degree. This, of course,
affects the optic and flavour as well as the costs of the innumerable qualities.
As tea has developed into a consumer good in many parts of Europe several
centuries ago, tea tasters have started long ago to blend various tea varieties
in order to be able to offer a consistent quality despite the varying harvests,
and also to be able to guarantee a more or less stable price level of the
particular blend.
In addition, blends were developed which are perfectly
attuned to the local water conditions. This refers in particular to English
Breakfast Blends, as well as Irish and Scottish Breakfast, which are
traditionally strong breakfast blends and are ideally matched to the respective
water hardness. Strong Assam Broken, CTC and leaf varieties, sometimes in
combination with select Ceylon or Africa teas, form the base of many East
Frisian Blends which are perfectly in tune with the water of Eastern Frisia.
Russian Blends, on the other hand, mainly consist of smooth, robust qualities
such as China or Ceylon, which are perfect for the use in a
samovar.