Tempest in a teapot.

IS THERE REALLY SUCH A THING AS THE PERFECT BLEND OF TEA? MOST PEOPLE THINK THEIR OWN SPECIAL FAVORITE FITS THAT CATEGORY. HOWEVER, THERE ARE MANY CONSIDERATIONS THAT GO INTO MAKING THE IDEAL CUP OF TEA.

* The ancient Chinese stumbled upon the first flavored teas by accident. They planted fruit trees alongside tea plants to provide shade; the wind often shook the trees and sprinkled their blossoms over the tea plants, thus creating a flavored or blended tea. Since then, many Chinese masters have devoted their entire lives to the art of combining just the right ingredients to create delicious blends of teas. Recently, because of its growing popularity and the public's newfound awareness of tea, Americans have the resources to try their hands at inventing their own ideal blends. Combining multiple types of tea leaves creates infinite personalized teas, and adding other components such as dried fruit, flowers, roots, and herbs can produce vibrant new brews with unique flavor profiles and multiple health benefits. * WHAT'S BLACK, GREEN, WHITE, AND OOLONG ALL OVER? The first requirement necessary to create the perfect blend is to choose the right tea leaves. There are four major types, all of which come from a bush called Camellia Sinensis--the only difference lies in how the leaves are processed after harvest. Black tea, the strongest variety, is created by oxidizing the leaves before they are rolled and dried. This process gives the leaves their characteristic dark color that lends a reddish tint to the finished tea. The potency of black tea makes it very popular in the West--it accounts for more than ninety percent of tea consumed in America. Green tea, widely preferred in Asia, is made by first steaming the leaves, then rolling and drying them. This process creates a mild, yellow tea that can be slightly bitter. White tea is only steamed and dried, not oxidized or rolled. This technique produces more natural-looking, finished leaves that yield a light, grassy-flavored tea with an almost nonexistent caffeine content. The relative newcomer to the mix is oolong tea--oolong means "black dragon" in Chinese. Developed in the mid 1800's in Formosa, Taiwan, this tea is partially oxidized before being rolled and dried, thus creating a tea with an intensity and appearance midway between black and green. Oolong is prized for its distinguishing fruity overtones, often resembling peaches, apples, honey, or chestnuts. * Even within these four categories, tea leaves can vary greatly in shape, size, flavor, and quality. Despite this, there are certain varieties of each type of tea that are known to produce the best possible cup. * Darjeeling, often called the "queen of teas," grown high in the Himalayas, is prized as a top black tea for its fragrance and lighter color than most blacks. Gunpowder tea, known in China as pearl tea--due to its tightly rolled round leaves--is a highly revered green tea. Also notable is matcha, a powdered green tea used in Japanese tea ceremonies. A rare white tea called "silver needle" or "silver rain" is made from leaf buds that are harvested the day before they open. Premature harvesting of the leaves produces a long, thin leaf that resembles a needle and yields an incredibly subtle tea. White tea leaves can be tied into flower shapes to make "white peony tea;" the leaves actually appear to bloom when placed in hot water. The most prominent oolong teas still come from their birthplace, Formosa. Another oolong variety, Ti Kuan Yin (meaning "Iron Goddess of Mercy") from Mainland China, however, is also valued for its peachy flavor and mild astringency. * PLAYING DOCTOR There are countless combinations of dried fruit, flowers, roots, and herbs that can add flare and healing properties to a cup of tea. A brewed mixture made with any ingredients other than tea leaves will yield a tisane, known in America as herbal tea, which is technically not tea at all. Brewing one ingredient by itself is called "simpling." This process allows a tea drinker to appreciate an ingredient's flavor in its most natural form. * The line between drinking blended teas for enjoyment or for their homeopathic benefits is often blurred. Each added component not only has its own unique effect on the flavor of the finished tea, but can also aid in alleviating symptoms of anything from a common cold to a low sex drive; in fact, the ancient Chinese combined herbs to effect cures for all sorts of ailments. Today, it is widely accepted among doctors and homeopaths that some ingredients found in tea do have legitimate curative properties. Choosing just the right ingredients can aid you in your journey for the perfect cup of tea and possibly even cure the foot cramps you might experience along the way.

HERE IS A SMALL SAMPLING OF THE COUNTLESS POSSIBILITIES AVAILABLE TO CREATE THE ULTIMATE CUP OF TEA:

FRUIT:

Black currant, a small grape variety, contributes not only a delicate aroma, but adds high amounts of vitamin C, as well.

Citrus zest and oil lend an invigorating tangy flavor, as well as vitamin C. Oil from the bergamot orange is sprayed over black tea to make the British favorite, Earl Grey.

Wolfberries, resembling bright red raisins when dried, have been used to lower blood pressure; strengthen the eyes, liver, and kidneys; and balance the immune system.

FLOWERS:

Chrysanthemums with their off white blossoms--add not only beauty and color-contrast to tea leaves but can also improve vision, relieve headaches, and ease symptoms of arthritis.

Honeysuckle imparts a raw sweetness with hints of tannin. It's said to cure sore throats and fevers, as well as clear up skin rashes.

Jasmine is a classic addition to green tea. It gives the finished tea floral overtones. Its reputation as a relaxant and stress reliever is known worldwide.

Lavender contributes a strong and refreshing perfume to tea. It can also aid in digestion.

Orange blossoms' sweet nectar flavor makes them very popular in herbal blends. Though they affect energy, levels, it has not yet been determined whether they are sedatives or stimulants.

Passion flower, a Mexico native, lends a dry wheat flavor to blended teas. Its mild sedative qualities make it a natural choice for relaxation teas.

Rosebuds create a feeling of luxury for the tea drinker. They are also known for their mild astringency.

ROOTS:

Ginger imparts its characteristic spiciness to tea, giving it a unique kick. Ginger can also aid in digestion and help alleviate gas pains.

Ginseng quite simply cures everything, according to the ancient Chinese. There was almost no ailment for which they did not prescribe ginseng. Today, it is believed to increase energy and concentration, cure colds and coughs, and act as an aphrodisiac.

Herbs:

Lemon balm's subtle lemon flavor can be very soothing, lending itself naturally to relaxation teas.

Sage has a pungent aroma that can be described as strong and herbaceous. It has been known to ease cold symptoms when brewed.

* Balancing Act Although there are no rules when blending tea, there are a few classic guidelines to lead you in the right direction. Rosebuds and chrysanthemums are a natural match for black tea. The fresh scents will cut through the tea's strength. Green tea blends well with jasmine, as well as with meaty fruits like apple, cherry, and orange. White tea should only be blended with very subtle ingredients, if any at all, to prevent it from being overpowered. Oolong tea is rather forgiving when it comes to blending--with a touch of imagination, it can be taken in any direction. * To tell the truth, however, there is actually one rule when it comes to blending tea: achieving balance is essential. Always add smaller amounts of stronger components to avoid overwhelming the other flavors. When possible, try to mix components that have close to equal potencies. When this is not an option, use the stronger item in moderation. The exact blending proportions are not written in stone; just remember that the primary focus of a good cup of tea should always be the tea leaves, not the added ingredients. * The Easy Way Out If you find yourself a little short on time, many notable pre-flavored teas are available. Lapsang Souchong tea is smoke cured over pine needles, giving it intense flavor. Genmai-cha--green tea leaves mixed with toasted brown rice--is often referred to as "popcorn tea" because the rice tends to pop when transported. Moroccan mint tea is a brisk blend of gunpowder green tea and peppermint leaves, while Earl Grey, a famous British tea, is made up of black tea leaves flavored with bergamot orange oil.

There are endless possibilities for creating new and exciting tea blends. So is there really such a thing as the perfect tea? Even though there may be no definitive answer to that question, there is most certainly the perfect tea for you. Feel free to experiment and find your own little cup of bliss. Although novelist Henry Fielding wrote, "Love and scandal are the best sweeteners of tea," we actually prefer lavender and orange blossoms.