Mix and Match

[TwoPynts]

I was just wondering if anyone else does this or if it is a big faux pas.

This morning I brewed together a mix of some of the EoT Manmai from OTTI 5 and some Menghai Golden Needle White Lotus. It is actually coming out pretty good, the cooked and raw pu's mixing well. Does anyone else do this on purpose other than in a "house blend"

[auhckw]

I have tried mix and match. By mixing I get diff taste

Aged Ripe Pu (for the old taste) + Young Ripe Pu (for the flavor) = Good

Young Ripe Pu + Long Jing = Sweeter

Didn't explore mixing with Raw and Raw+Ripe combo yet.

[nickE]

I have a few grams left of the EoT Manmai, Mansai, & Bangwai that I'm going to brew together. I'll post the results here when I get around to it.

The only other mix & match I've tried is my House Blend, which is usually pretty decent.

[TwoPynts]

It worked out pretty well this time.

Shu gave it smooth earthy flavor and nice rich broth.
Sheng gave more engery and added flavor complexity.

I will do this again, but not today.

[entropyembrace]

sometimes shu and sheng is blended at the factory level

http://www.themandarinstearoom.com/1980 ... _p_23.html

I´ve seen a similar but not as old example for sale at Jing Tea Shop in the past too...

I´ve never tried any of these blended bricks though...

[Drax]

Heh, I've got a 'fannings' bin into which I place all the scrap, loose tea from beengs and tuos. I haven't brewed anything with that yet. It does smell *spectacular*, though.

I tried some of a CNNP Cooked Shu brick (7581) from the 80s. I remember making notes that it had strong aspects similar to an aged sheng, rather like a mix. Found out later that was indeed the case...!

[TwoPynts]

Okay, so I'm gathering that most people, unless they are just using "scraps" from other preparations, don't normally mix the two themselves. I think I will experiment a bit more, because I like the fresh sheng character combined with the shu mellow smoothness. A good tea should be able to stand on its own of course, but i'm just having a little fun.

[tortoise]

I have not tried this with Pu so I can't say with any authority.

However, I do blend pipe tobacco for myself from time to time for my own enjoyment and I imagine that there is a similar element to consider.

I suspect the result will be noticeably better if you combine the two teas you are mixing in a container a few weeks or more before you brew them. Use a clay container if you have one in the case of Pu. This will allow the leaves to breathe and mingle together and, at least in the case of tobacco, it will marry the flavors very nicely.

[TwoPynts]

I have not tried this with Pu so I can't say with any authority.

However, I do blend pipe tobacco for myself from time to time for my own enjoyment and I imagine that there is a similar element to consider.

I suspect the result will be noticeably better if you combine the two teas you are mixing in a container a few weeks or more before you brew them. Use a clay container if you have one in the case of Pu. This will allow the leaves to breathe and mingle together and, at least in the case of tobacco, it will marry the flavors very nicely.

Interesting, I had not considered that. To my thinking, the liquid infusion process itself would be enough to marry the flavors, but I have no idea.

[gingkoseto]

I just heard that blending some Yunnan moonlight white into shu can promote the flavor of shu. I never like shu very much so I think I will try this

[tortoise]

Interesting, I had not considered that. To my thinking, the liquid infusion process itself would be enough to marry the flavors, but I have no idea.

Well, like I said, I haven't done it with tea, but it does make a noticeable difference in blending of tobacco.

There are some who would say if you are combining two or more factory or artisan blends, you are in-fact "mixing." This is like adding Dr. Pepper to Coke -- or what have you. If you are using unblended ingredients you are blending. At least with tobacco leaf, this has greater potential.

I would be surprised if letting your shu and sheng mingle together for a bit before brewing didn't make a difference. But what do I know, never having done it!

[tingjunkie]

Yes, blending teas on your own seems to be a faux pas in the modern Chinese tea world, though I can't figure out why. Traditionally it would seem tea blending was the norm. Check out this excellent blog by our own MarshalN on the topic: http://marshaln.xanga.com/721117344/to-blend/

An excellent tea should obviously be able to stand on it's own regardless of if it's sheng, shu, or oolong, but how many of us can afford to drink excellent tea all the time? I'm all for experimenting to find a good mix of teas. And why stop with sheng and shu? The other day I made a Tie Luo Han yancha followed by a loose aged sheng from the 80's. The waste bowl smelled absolutely fantastic! I've been meaning to try the two together, but haven't got around to it yet.

[TwoPynts]

Thanks for the link Tingjunk. Let us know how that goes.

This morning I'm mixing the Nannuo MTR with the 07 Menghai Golden Needle. We'll see what develops.


Yes, obviously a quality tea should stand on its own and be enjoyed in such a manner. I'm not sure why I am mixing sheng and shu, but one has to follow one's impulses sometimes.

EDIT: The tea turned out pretty good.