Typical British morning teas are blends of teas. Keemun is used in
English Breakfast. The British can make a taste that is greater than
the sum of the teas. I think doing that yourself is a waste of time.
You don't end up with a new taste but something that brings out the
worst of tea. I've been mixing black Puers for several months and the
taste is less than each individual black. I dumped my last mixture
because the amalgamation didn't even taste like cooked puer. I do
throw in a pinch of green as flavoring but that is different than
blending.

Jim

Linda wrote:
> 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?