MAIN INGREDIENTS
Söderblandning is a tea blend invented in Sweden. It is based on black tea blended with tropical fruit and flowers. The blend was invented in Södermalm, Stockholm—hence the name. It remains one of the most popular teas in Sweden.
The exact ingredients are unfamiliar, and there are some differences among brands, but the base is made with Ceylon and Chinese black tea, while the additions may include citrus fruit and various flowers. Söderblandning was allegedly a lucky invention at the Tea Center in Stockholm.
Kukicha is a unique type of Japanese tea that is made with twigs and stems of Camellia sinensis. It typically comes in the form of green tea, though more oxidized varieties are also available. When brewed, the tea has a subtly sweet, vegetal flavor and a pleasant aroma.
It has low astringency and makes for an excellent, everyday tea. Karigane is a type of high-quality kukicha. It is produced from stems and stalks of the leaves used in the production of Gyokuro—a type of shaded Japanese tea. Kukicha would pair well with light dishes, poultry, cheese, and desserts.
Bai mudan is a type of Chinese white tea that translates as white peony. The tea comes from Fujian, and it is usually hand-picked in spring. Traditionally, one or two leaves and a bud are plucked, and the tea undergoes minimal processing, which typically only includes air-drying.
White peony is mostly divided into two varieties: lighter and less fermented version from Fuding and a variety from Zhenghe that usually has a slightly fuller body. Both of these teas praised for their subtle sweetness, refreshing flavor, and typical herbaceous and earthy notes.
Vietnamese lotus tea is a type of green tea flavored with lotus flowers. Often regarded as the most prestigious Vietnamese tea, it is produced on a small scale in a labor-intensive and time-consuming process that is rarely seen nowadays.
The production first started during the reign of the emperor Tu Duc. During the night, his servants would fill the lotus flowers with green tea and then let it infuse. By the morning, the tea already had a subtle lotus aroma, and it could be brewed.
Most contemporary production relies on imparting flavor by mixing green tea with hand-picked lotus stamens.
Rize çayı refers to a type of black tea that is cultivated in the Rize Province on the eastern Black Sea coast of Türkiye.
This region's humid and mild climate, along with abundant rainfall, creates ideal conditions for growing tea, making it the heart of Türkiye's tea cultivation. Rize tea is known for its strong, bold flavor and dark color. It is typically brewed very strong and often served in small glasses without milk.
Dong ding, which translates as frozen peak, is a type of Taiwanese oolong tea that was originally brought from Fujian in the 1860s. The tea shares the name with the mountain where it is traditionally cultivated. After it is harvested and withered, it is usually lightly oxidized in bamboo baskets.
It is then traditionally slow-roasted—which helps to bring out distinctive roasted and toasty flavors and aromas. The infusion is golden yellow, smooth, and subtly sweet, usually accompanied by aromas of honey and caramelized nuts.
Baozhong (pouchong) is the least oxidized variety of Taiwanese oolong teas. Often called a green oolong, this tea is only lightly oxidized—oxidation typically ranges from 10 to 20%. The laves are long and slightly twisted.
Because of the light oxidation, this tea has a vegetal character that is more similar to green tea. The tea liquor will have a pale golden color and a creamy, rich, and subtly sweet flavor, with no astringency. The aroma is delicate and floral, reminiscent of jasmine and white lily.
This tea would pair well with spicy or smoked dishes, shellfish, buttery desserts, fresh fruit, and cheese.
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