Thanks for an educational show. I am a "beginner blender" but have enjoyed many fine unblended teas during my years in China, Japan and other parts of Asia. Now retired in France I am beginning to put them together. I confess to buying the highest grades at the moment and then blend to taste. My first blend was for my standard breakfast tea. I drink all tea without milk, sugar or fruit/herb additives. A third of a teaspoon of Assam gives a strong base (a red Bordeaux?), a third of a Ceylon mellows that out somewhat (a red, not heavy, Burgundy?) and a third of Darjeeling adds brightness (a white sauvignon blanc?)... the last component is a SMALL pinch of Keemun (simply sweet cocoa). The Keemun I buy is the very best and SO flavourful that any more than a tiny pinch would drown all the others teas out... including that powerful Assam! Bingo! Custom made to suit my breakfast palate and, depending on my mood I change the mix... need to feel a bit brighter this morning? then a bit heavier on the Darjeeling, need some more power? increase the Assam ratio etc. Well, that's my twopence worth as I begin this exciting and delicious journey. Hope you all can enjoy the path. Regards from. English Bill
+Morana Darkat He is aerating the tea by sipping in oxygen at the same time. the air that get sucked in emulsify into droplets in the air, this small mists could be easily detected by the olfactory nerves in the nasal cavity. hope it helps. Cheers
lets add-up a bit of flem into it to enhance texture thickness and colour brightness. I´m pretty sure it´ll deliver a nice soothing taste to the palate hahaha! and Flem-On-A-Steam tea I shall dub it hehe!
That's a tricky one, as there's no traditional recipie; Russian Caravan teas are all over the place. Some are very smoky, some are not. If I recall, Twinings RC blend wasn't smoky, and it had a nice Keemun flavor coming through. In fact, the blend demonstrated here could be a nice "Russian Caravan". Maybe give it a try. If you prefer more smoke, add a touch of Lapsang Souchong.
@@Tmanaz480 I have to intervene as there is a guideline to how a Russian Caravan is made, it's blended like this 2 parts the oolong of your choice, I've tried it with either Hunan Oolong, double roasted, or with a Taiwanese Oolong, specifically with the Formosa Oolong, the latter is a lot more mellower on the malty and smoky notes, more fruity then floral in my experience as the Hunan double roasted is closer to a black tea yet so different as it's way richer in terms of it's floral and it's roasty malt milky notes, but both do work fine here, the choices are yours, I used Darjeeling instead of Assam or Keemun, one part for the first black tea, and the last usually has to be Lapsang Souchong, I think you could get away with a regular Lapsang but I haven't found and tried that but, either way, the resulting blend was spectacular, from delicate floral notes, to the muscatel bright champagne like notes and funky complexity of the Darjeeling to the nice resiny dark smokey taste, mineral in finish, of the Lapsang Souchong, quite both an easy sipper and something that you can just about enjoy any time of the day I think, as the oolong really cuts on that caffeine richness of the Lapsang Souchong that I personally used, so, a rich drink, that starts out floral and gentle with light smoky milky malty notes, that evolves into a rich bright floral yet muscatel fruity rich complexity, that dies out slowly with a smoky resiny smokey character, quite a winner in my books, and I turned all of that beauty into an Earl Grey, the Earl Grey Caravan if you will, and damn what a lovely idea that was, velvety, bright, refreshing and such a nice blend to turn into a London Fog, more like a Moscow Fog or an Eastern Fog as I like to call it, quite a winner in my books and I am working to improve it even further.
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Thanks for an educational show. I am a "beginner blender" but have enjoyed many fine unblended teas during my years in China, Japan and other parts of Asia. Now retired in France I am beginning to put them together. I confess to buying the highest grades at the moment and then blend to taste. My first blend was for my standard breakfast tea. I drink all tea without milk, sugar or fruit/herb additives. A third of a teaspoon of Assam gives a strong base (a red Bordeaux?), a third of a Ceylon mellows that out somewhat (a red, not heavy, Burgundy?) and a third of Darjeeling adds brightness (a white sauvignon blanc?)... the last component is a SMALL pinch of Keemun (simply sweet cocoa). The Keemun I buy is the very best and SO flavourful that any more than a tiny pinch would drown all the others teas out... including that powerful Assam! Bingo! Custom made to suit my breakfast palate and, depending on my mood I change the mix... need to feel a bit brighter this morning? then a bit heavier on the Darjeeling, need some more power? increase the Assam ratio etc. Well, that's my twopence worth as I begin this exciting and delicious journey. Hope you all can enjoy the path. Regards from. English Bill
That slurp caught me off guard.
In Japanese culture the slerp is considered a complement lol
slurping the tea like that (air+tea) is the best way to taste tea, it may look weird but it is what it is lol
Dude same lol
@@missourimongoose7643 Didn't know that, but that would be almost like an insult in our culture.
Wasn’t looking at the screen and it sounded like a gunshot.
Awesome taste..thanks for sharing
That slurp really shook me
You are truly master
My favorite brand of tea in the world.
Does the heat destroy any of the conpounds? If so, maybe slightly dampening the leaves a few minutes before the hot water is used.
Tea is brewed at 90-100 degrees only, so that it wouldn't burnt the leaves.
Not the sort of bloke you want to be sat any where near to in a cinema when he's drinking. :-)
I can almost hear the last slurp at the very end 😂
Cristian Salazar I felt it loool
How do you mix if the leaf sizes are not the same?

Well done Mark! I´m glad to know you are still running the shop and not some unskilled incompetent cripple. Keep it up!
I was sipping on english breakfast twinings tea while watching this
i would love to go to a tea tasting.
language.change
Great video.
One question - adding dried fruits or essential oil or extract will give a strong aroma???
It will diminish the natural taste of tea.
Why did he so noisily drink it?
+Morana Darkat
He is aerating the tea by sipping in oxygen at the same time. the air that get sucked in emulsify into droplets in the air, this small mists could be easily detected by the olfactory nerves in the nasal cavity. hope it helps. Cheers
Professional wine tasters use the same method. Much of our sense of "taste" is actually smell.
Erin Barry I was just going to look up how do Britt's drink tea lol curious
Sip a Cuppa? Same thing is done with wine. Just a little more quietly.
lets add-up a bit of flem into it to enhance texture thickness and colour brightness. I´m pretty sure it´ll deliver a nice soothing taste to the palate hahaha! and Flem-On-A-Steam tea I shall dub it hehe!
How would I blend my favorite brand of tea in the world (Russian Caravan Tea) ?
That's a tricky one, as there's no traditional recipie; Russian Caravan teas are all over the place. Some are very smoky, some are not. If I recall, Twinings RC blend wasn't smoky, and it had a nice Keemun flavor coming through. In fact, the blend demonstrated here could be a nice "Russian Caravan". Maybe give it a try. If you prefer more smoke, add a touch of Lapsang Souchong.
@@Tmanaz480 I have to intervene as there is a guideline to how a Russian Caravan is made, it's blended like this 2 parts the oolong of your choice, I've tried it with either Hunan Oolong, double roasted, or with a Taiwanese Oolong, specifically with the Formosa Oolong, the latter is a lot more mellower on the malty and smoky notes, more fruity then floral in my experience as the Hunan double roasted is closer to a black tea yet so different as it's way richer in terms of it's floral and it's roasty malt milky notes, but both do work fine here, the choices are yours, I used Darjeeling instead of Assam or Keemun, one part for the first black tea, and the last usually has to be Lapsang Souchong, I think you could get away with a regular Lapsang but I haven't found and tried that but, either way, the resulting blend was spectacular, from delicate floral notes, to the muscatel bright champagne like notes and funky complexity of the Darjeeling to the nice resiny dark smokey taste, mineral in finish, of the Lapsang Souchong, quite both an easy sipper and something that you can just about enjoy any time of the day I think, as the oolong really cuts on that caffeine richness of the Lapsang Souchong that I personally used, so, a rich drink, that starts out floral and gentle with light smoky milky malty notes, that evolves into a rich bright floral yet muscatel fruity rich complexity, that dies out slowly with a smoky resiny smokey character, quite a winner in my books, and I turned all of that beauty into an Earl Grey, the Earl Grey Caravan if you will, and damn what a lovely idea that was, velvety, bright, refreshing and such a nice blend to turn into a London Fog, more like a Moscow Fog or an Eastern Fog as I like to call it, quite a winner in my books and I am working to improve it even further.
@@JoRosieQueen68🙃
Who is your representative in Iraq?
It would be good if you would flash up the names in type face
Boy, they sure do have exper-TEAS... Anyone? Eh? :)
😂 Keep your day job😂
感謝分享！
Nice
I was not prepared for the aggression of those slurps…
No, I like tea but you keep using black people in your adverts, so not buying anymore of your tea.....!!
What's your point?