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Tea blending describes the process of blending different teas together to produce a final product. This occurs chiefly with black tea that is blended to make most tea bags but can also occur with such teas as Pu-erh, where leaves are blended from different regions before being compressed. The aim of blending is to create a well balanced flavour using different origins and characters. This also allows for variations in tea leaf quality and differences from season to season to be smoothed out. The one golden rule of blending is this: Every blend must taste the same as the previous one, so a consumer will not be able to detect a difference in flavour from one purchase to the next. There are various teas which have additives and/or different processing than "pure" varieties. Tea is able to easily receive any aroma, which may cause problems in processing, transportation or storage of tea, but can be also advantageously used to prepare scented teas. Tea can be flavoured in large blending drums with perfumes, flavourants, or essential oils added. Although blending and scenting teas can add an additional dimension to tea, the process may also sometimes be used to cover and obscure the quality of sub-standard teas. ==Varieties of blended tea== ; Breakfast : Generally a blend of different black teas that are robust and full-bodied, and go well with milk. Some types are English breakfast, Irish breakfast and Scottish breakfast. ; Afternoon tea : These blends (of black teas) are generally lighter than breakfast blends. Both breakfast and afternoon blends are popular in the British Isles, for example, Prince of Wales tea blend. ; Russian Caravan : A popular blend, Russian Caravan harks back to the days when tea was hauled to Russia from China on camelback. It often contains a bit of smoky Lapsang souchong, though its base is typically Keemun or Dian Hong. Some also contain oolong. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tea blending and additives」の詳細全文を読む スポンサード リンク
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