Linda,

I blend equal parts of Ceylon, Nilgiri, Assam and Yunnan black teas (BOP
leaf, CTC for the Assam) for a great imitation of "English breakfast". It's
wonderful on its own, but takes milk & sugar in stride, too. You can play
with the blend by adding Kenya, Java or even cheap Darjeeling.

If I accumulate two or three bags of estate Darjeeling that are almost
finished, I often mix them all together for a final pot. Some of these
impromptu blends are remarkably good, others less so. But it's still fun to
see what happens.

Regards,
Dean

"Linda" > wrote in message
oups.com...
> I have a lot of loose leaf tea samples that I've been working my way
> through, and I have been having a wonderful time working my way through
> a whole lotta Keemuns lately, which I have really been enjoying.
>
> 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?
>