‘Les goûts et les couleurs ne se discutent pas’ (tastes and colors are not to be discussed)… It’s this quote that fits blends perfectly. Since our tastes and desires are not the same, tea producers do everything possible to bring the perfect combination of tea types to the market. A fascinating process that requires experience, aptitude, and sensory perfection.
What are tea blends or tea mixtures?
The word ‘melanges’ originates from the French word ‘mélange’ (mixture) or ‘mélanger’ (to mix). It refers to a type of tea that consists of a combination of different tea varieties. Thousands of blends can be found worldwide. Special blenders compose these varieties to meet the needs and desires of consumers. The preferences and tastes of tea drinkers differ from country to country and from region to region. Moreover, one blend might be more fitting for the winter, while another has a typical summer taste, and even the time of consumption plays a role. Blends mainly consist of mixtures of tea varieties that belong to the following major tea groups: black tea, green tea, white tea, Pu Erh tea, and Oolong
How are tea blends made?
There are hundreds, if not thousands, of different types and varieties of blends worldwide. Creating these blends is the job of the so-called ‘melangeur’ or tea master. Tea brands nowadays employ at least one melangeur. He or she, just like a perfumer, searches for delicate tastes and aromas with which tea drinkers can be seduced and amazed. This quest starts with an excellent taste and scent. By testing hundreds of different types of tea and combinations of tea, the melangeur has a palette of colors and scents from which he conjures the perfect blend. Testing and composing types of tea can rightly be called a true art.

Tea masters not only look for the perfect tea but also safeguard the quality of already existing blends. The taste of tea is indeed influenced by various external factors. Consider the weather conditions, the percentage of oxidation and fermentation, the drying process, and so on. Small deviations from these external factors can lead to subtle taste differences. It is up to the melangeur to ensure that the taste remains intact by making subtle changes to the composition of a blend if necessary. In addition, a melangeur must also keep an eye on the cost. If the prices of a particular type of tea suddenly skyrocket, it is his or her job to adjust the ingredients in such a way that harmony is maintained, but also the affordability for the customer remains guaranteed. The role of a tea master is extremely important, and the loss of, for example, one or more of these specialists can have a serious financial impact on the company. Large companies often employ teams of melangeurs.
The golden rule for blends is:
Every blend must taste the same as the previous one so that the consumer never tastes a difference.

Making new blends, as well as evaluating existing blends, is done through a strict process that is comparable to that of a wine taster. Everything starts with the purchase of different types of tea. This can be done by the melangeur himself, but often it is someone else who is responsible for the purchase. It is often the case that sellers offer a sample that represents the taste of the entire batch of tea and is also used for taste testing.

First and foremost, there’s the boiling of water, wherein filtered water and ceramic or cast iron teapots are often used.
The water is boiled to the correct temperature, or the boiled water is given a short cooling period, depending on the types of tea used.
The water is then poured into large white cups with a lid, and the tea is added.
The tea is left to steep for 5 minutes.
The tea is then poured into a new cup, and the used tea leaves are caught in the lid to be clearly visible.
Using a silver spoon, the melangeur slurps the tea.
The tea is not swallowed, but instead spread across the entire tongue and then spit out. By using the entire tongue, all taste buds are triggered.
The melangeur then assesses the tea based on its aroma, flavor, and color, and the tea leaves are also evaluated on their dry and wet appearance.”

It’s a fairly impressive process as the tea master often has to taste and judge dozens of types of tea in a short period. Having an excellent sense of taste and smell is therefore requirement number one. Based on his evaluation, the ideal blend is then determined. In the next phase, it’s the tea packer who purchases the various types of tea in large quantities and manually or mechanically mixes them into the blend that the melangeur had in mind. Before the mixture gets the chance to blend harmoniously in designated storage areas, the tea master will taste it again. Ultimately, the tea is tasted one more time before it’s packaged and exported to the consumer. Existing blends are tasted at least once a day to ensure the flavor is still right and meets the quality requirements.
Types of Tea Blends

English Breakfast: By far the most well-known blended tea. Made from 2/3 Ceylon tea and 1/3 Assam tea. It is a robust tea that, as the name suggests, pairs perfectly with an English breakfast (read: heavy breakfast).
Earl Grey: Another famous blend that is consumed worldwide. This tea consists of Ceylon, Darjeeling, Assam, and Keemun, flavored with bergamot oil. This oil comes from the bergamot lemon and gives the tea its typical fresh citrus note.
Chai: A popular blend that is steadily gaining more popularity. This tea is sometimes referred to as the herbal tea of herbal teas. Various kinds of tea are used as a base, to which a list of strong spices is added: cinnamon, ginger, cloves, and cardamom. It’s a spicy tea that is perfect for colder autumn and winter evenings.
English blend: A blend made from various types of tea from China, India, and Sri Lanka.
Russian Caravan tea: This tea doesn’t have a fixed composition, but as the name suggests, it consists of various kinds of tea that can be found in Russia.
Vintage Darjeeling: A mix of the finest Darjeeling tea types.