In the world of Japanese tea, after the main processing and the acquisition of what is known as “aracha” (crude tea), the tea leaves often have additional steps before they are ready for consumers. One common step in the refining process is “gougumi” (合組), which means blending. In the West, blending is often associated with lower-grade teas. However, in Japan, it holds a different significance. Here, blending refers specifically to the mixing of tea leaves, and there are professional tea blending masters, known as “chashi” (茶師), who must have a considerable skill to perform this task effectively.
While there is a growing interest in single cultivars, the reality is that the majority of Japanese tea is still blended. Matcha is a striking example of this. The reasons for blending can vary. For instance, one reason might be to control costs, raise a tea’s market value, or ensure an adequate supply of leaf material when there is a shortage.
Perhaps the most interesting reason for tea lovers is achieving consistency in taste. Tea is a natural product, and it is essentially impossible to obtain the exact same tea with a 100% identical taste and aroma profile year after year, even from the same tea field. Weather conditions can change, which in turn affects the tea’s results. Even the weather at the time of harvest can influence a tea’s taste. Nevertheless, many customers seek out the tea they enjoyed before. As a result, wholesalers and tea companies strive to achieve this consistency through blending different cultivars, terroirs, or even harvests.
The task involves blending teas with dissimilar characteristics: some teas may not be perfect on their own, but together they can balance and complement each other. For example, one batch of tea might be too strong, another too thick, and yet another might have a prominent umami flavor. Each tea may come from the same farmer, a nearby area, or entirely different regions. A skilled tea blender will first evaluate the aroma of each type of tea and then mix them in proportions that will result in a final tea with a richer and more balanced taste. The idea is that the final tea will be improved through blending.