Linda > wrote:
>Today I spied a Pu-Erh Tuo Cha and some keemun which I didn't rate very
>highly, and I decided to brew them together. It turned out to be a very
>pleasant cup! The combination of the grounded earthy tones of the pu
>erh, and the more lofty fruity characteristics of the Keemun with the
>chocolately undertones was great.
>
>Has anyone else had success with "on-the-fly" blends such as this?

I have often enjoyed blends of black China teas with a little Ceylon to
thicken it up a little bit.

But DO NOT, whatever you do, mix a little Lapsang Souchong with a Java
tea. I tried that this morning when the Lapsang ran out, figuring I would
get something spicy with a little smoke to it, but the combination of
flavours was a very bad one.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."