Main content starts here.

Blending

By blending different types of green tea, it makes possible to provide unique flavored teas. For the diversification of the people's taste preference and for the consumption expansion, blending has been studied even more. It is said that the tea cultivated on mountainside has stronger aroma, and the tea cultivated on the flat area has mild flavor. Tea blenders must know the characters of each tea, and carefully blend them with right balance. Wholesale stores usually do the blending process. They must understand the retailers expect and demand. Blending process is very important role of making tea, since that can make tea quality higher or lower, and controls the retail prices. Tea industry testing lab is studying to improve the aroma by blending different breed teas. When Fujimidori (from Makinohara) or Sayamakaori (from Nakakawane) which have characteristic aroma are mixed with Yabukita, the quality tends to be get higher. The ratio of mixing should be 80% of Yabukita and 20% of either Fujimitori or Sayamakaori. For selecting the appropriate breed for hillside cultivation, they are now studying and reserching 4 different breeds including the unique aromatic tea Kanayamidori, bright colored tea Okumidori to blend with Yabukita. It was evaluated that taste of tea became milder by blending. Thus blending is very important part of finishing process to make both aroma and taste more preferable.