Aspects and Usefulness of Blended Tea in 19th Century Britain

This study examined the aspects and usefulness of tea blending in Britain in the 19th century. The results of the examination are as follows. First, tea leaves were combined to improve the taste of tea in Britain in the 18th century, when the volume of the tea trade increased. Second, consumers accustomed to Chinese tea considered tea produced on India and Ceylon to be short of flavor and taste. Hence it was necessary to blend it with Chinese tea. On the other hand, Indian and Ceylon teas were consumed solely because consumers gradually preferred the strong taste and deep concentration. Third, major considerations in tea blending were the hardness of water, harmony among flavors, depth of liquid, consistency and the appropriateness of price. Fourth, although government legislation prohibiting mixing other ingredients with tea hindered the development of tea blending until the first half of the 19th century, the Food and Drugs Act implemented in the second half of the 19th century became a catalyst for tea blending to secure its field. Blended tea has expanded the standards and options for fine tea by exceeding the limits of the flavor of each tea.