Have You had any Success in Blending Cooked Pu-erh with Black Tea?
While I am coming to appreciate the taste of cooked pu-erh, I was wondering how blending a black tea with the pu-erh would impact the overall taste; they both take boiling water, and in general they both take the same steep times as well. However, I realize the flavors may not mingle well. I understand in part the results will depend on which specific teas I blend.
Has anyone blended these two types of teas? If so, which ones? How exactly did you blend and steep them: what was the ratio of pu-erh to black tea, steeping time, etc.? What were the results?
Thank you for any input!
Verdant has/had a blend called Imperial Breakfast which blended black tea and pu-erh. I really liked the original version, and have some of the newer one at home for special occasions which I haven’t opened yet. I found the blend worked very well. I think the key is to start with two (or more) teas that you really like the quality and taste of and give it a go. I am not sure of the breakdown on Imperial Breakfast but my starting point would be 1 part pu-erh to 1 part black and a steep in my gaiwan with boiling water for 30 or 45 seconds. That way it is a smaller scale test where I can adjust parameters. Best of luck!
Thanks, Uniquity. Your idea on the ratio and steeping times is about what I was thinking. It IS good to hear there are blends out there that work.
Well, I very unscientifically make my happy morning cocktail of Mandala Special Dark with a gisnt pinch of their Black Beauty and steep the hell out of it for 5-7 minutes. I do usually add the BB after about 2 minutes and not at the beginning. It works for me, but might not be for everyone.
Thanks, MzPriss. Looking at their descriptions both of those teas sound pretty amazing and seem to be very popular. Glad to read the blend works for you. I appreciate the detail you added about waiting 2 mins. before adding the black tea; I imagine you do that to help manage any potential bitterness. Your description reads to me that the ratio you use is: lots on the pu-erh to not much at all on the black.
Yes, I wait to avoid making the black tea get bitter. I use a pretty substantial pinch of the black tea. The shu is probably a tablespoon or so and the Black Beauty is around half of that. I use the Black Beauty because it has a really distinct flavor that works really well (for me) with the Special Dark. I love both of the teas a lot by themselves, but sometimes I just want that particular combination.
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