Reply To: Blending Oolongs

[Warren Peltier]

*Oolong tea blending is done here in Fujian – Tieguanyin, for example, is blended – taken from various farms. 

Wuyi Rock Tea is also often blended in a few ways:

Zheng yan cha added to non-Zheng yan cha to add a little kick.

Fragrant Dong Pian (winter season Rock tea) – added in to add extra fragrance for some specific rock tea lacking fragrance.

Reduce MRLs (pesticide residues) but blending in low (or no) pesticide residue containing tea leaves.

Wuyi rock teas (of various varieties) blended together to create a unique flavor profile; and to make up for weaknesses in single-variety teas.

Normally, we don’t like to drink blended Wuyi Rock tea – because most of the charm of this tea is to distinguish between varieties; exploring the over 200 varieties of wuyi rock tea – especially the famous varieties.

But in actual fact, a lot of wuyi rock tea varieties taste very similar – so they lend themselves to blending.

But sometimes the blend tastes so muddied, it doesn’t really taste like anything special – not like an excellent quality pure, single variety – from 1 origin source/farm.

Why blend? Mainly it’s to meet high market demand for tea while satisfying buyer requirements.