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Creating the perfect blend
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Blending tea is just like bringing together the best grape varieties to make the perfect bottle of wine. Skill and knowledge are, of course, key to the job. Tea tasters train their palates so they can blend a variety of leaves to make the perfect brew. By doing this they are also maintaining a consistent quality.

Fortnum & Mason teas vary from being aromatic, such as Earl Grey and Lapsang Souchong; strong, like the rich and malty Assam and the invigorating Breakfast Blend; or light and delicate, such as Ceylon Orange Pekoe or Keemun.




Keemun (China)

Produced in Quimen, Anhui Province. The most famous of the Chinese black teas; made from a congou - a well-twisted, thin, right leaf

Lapsang Souchong (China)

A smoked tea from the Fujian Province. Dried over smoking fires of pinewood. Large thin strips of black leaf

Taiwan Oolong (Taiwan)

Large silver-brown leaves that produce a delicate, pronounced peach flavour.



Use 1 teaspoon of tea per person, adding the water just before it reaches the boil. Infuse for 5-6 minutes.

Rich brown liquor, lightly scented. Serve on its own, or with lightly spiced foods, rich sweet cakes or an evening snack.

Should ideally be made with water before it reaches the boil. Allow 1 teaspoon of tea per person and intiise tor 5 minutes.

Drink without milk or sugar. Very refreshing in hot weather, also good with strong cheeses and rich stews of red meat and wine.

Allow 1 teaspoon of tea per person with water just off the boil. Inftise for 5-6 minutes.

Drink without milk or sugar. Very refreshing for afternoon or evening drinking. Good with desserts and light cakes.

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