Tea Blend Recipes

July 14, 2015

Verdant Tea is moving to China!  As part of our move, our current collection of blends will be sold until stock is exhausted, and then archived. This will make room for new traditional teas or blends made with traditional Chinese herbs.

But that doesn’t mean you have to go without your favorite Verdant Tea Alchemy Blends! We will be sharing the full recipes and ingredient lists for each of our blends as they sell our and move into our archives. Blending is not a magical art or an impossible skill to master, especially when you start with great loose leaf tea! Use these recipes to recreate your favorite blends from the past, or be inspired to experiment on your own.

 

Wherever possible, we recommend using organic ingredients or herbs, spices and botanicals sourced from farmers near you. Regardless of taste, your support of responsible agriculture has a big impact, and your choices can make a real difference.

 

Please Note: these blend recipes are for personal use only, and may not be used for commercial purposes without the express written consent of Verdant Tea.

 

Laoshan Apothecary Green

 

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Ingredients:

  • 8 parts Laoshan Green Tea
  • 2 parts Fennel Seed
  • 2 parts Coriander
  • 1 part Peppermint leaf
  • 2 parts Tulsi leaf (aka Holy Basil)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Summer Garden Citrus Mint

 

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Ingredients:

  • -3 parts Laoshan Green Oolong
  •  2 parts Qianjiazhai Yunnan Green (coming soon)
  •  .5 parts Lemongrass
  •  3 parts Orange Peel
  •  .5 parts Lavender
  •  1 part Licorice Root
  •  2 part Dandelion Root
  •  1 part Spearmint Leaf
  •  20 drops Bergamot Oil**

**Make sure that you source food grade bergamot oil from a reputable source.

Measure and combine the tea and botanicals in a large bowl, stirring gently with a large spoon until all ingredients are well mixed. In another bowl, add drops of Bergamot oil around the edges of the bowl, and then swirl to even coat the surface of the bowl. Add the blended tea to this bowl, stirring with the large spoon to make sure of an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the blend for 4-8 hours.

Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Laoshan Genmaicha

 

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Ingredients:

  •  4 parts Laoshan Green
  •  2 parts Minnesota Wild Rice, toasted
  •  2 parts Jasmine Rice, toasted

In a wide shallow pan, combine the Wild Rice and Jasmine Rice.  Keep the pan dry; do not add any oil, etc. On low heat, toast the rice, stirring constantly with a spoon to keep the rice from burning. Pour into a bowl to cool for at least one hour, or until the rice is cool to the touch.

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Minnesota Blend

 

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Ingredients:

  •  10 parts Laoshan Green
  •  4 parts Minnesota Wild Rice, toasted
  •  4 parts Jasmine Rice, toasted
  •  2 parts Juniper berry
  •  1 part Marigold (aka Calendula)
  •  15 strands Saffron
  •  1.5 Vanilla Bean Pods per pound of tea, or (optional) 20 drops Vanilla Extract

In a wide shallow pan, combine the Wild Rice and Jasmine Rice.  Keep the pan dry; do not add any oil, etc. On low heat, toast the rice, stirring constantly with a spoon to keep the rice from burning. Pour into a bowl to cool for at least one hour, or until the rice is cool to the touch.

Measure and combine each dry ingredient in a large bowl. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Stir gently with a large spoon until all ingredients are well mixed.

If you prefer a stronger vanilla flavor, or you can’t find whole vanilla bean pods, you can add Vanilla Extract. In another bowl, add drops of Vanilla extract around the edges of the bowl, and then swirl to even coat the surface of the bowl. Add the blended tea to this bowl, stirring with the large spoon to make sure of an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the blend for 4-8 hours.

Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Laoshan Black Chocolate Genmaicha

 

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Ingredients:

In a wide shallow pan, combine the Wild Rice and Jasmine Rice.  Keep the pan dry; do not add any oil, etc. On low heat, toast the rice, stirring constantly with a spoon to keep the rice from burning. Pour into a bowl to cool for at least one hour, or until the rice is cool to the touch.

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Bergamot Rose Laoshan Black

 

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First, blend the Citrus Mix

  • 3 parts Orange Peel
  • 3 parts Lemon peel
  • 20 drops Bergamot Oil**

**Make sure that you source food grade bergamot oil from a reputable source.

In separate bowl, add drops of Bergamot oil around the edges of the bowl, and then swirl to even coat the surface of the bowl. Add the lemon and orange peel to this bowl, stirring with the large spoon to make sure of an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the citrus mix for 4-8 hours.

Then blend with the rose petals and traditional tea base.

Measure and combine the tea, rose and citrus mix in a large bowl, stirring gently with a large spoon until all ingredients are well mixed.

Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Earl Grey

 

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Ingredients:

**Make sure that you source food grade bergamot oil from a reputable source.

Measure and combine the teas, stirring gently with a large spoon until all ingredients are well mixed.  In separate bowl, add drops of Bergamot oil and Vanilla extract around the edges of the bowl, and then swirl to even coat the surface of the bowl. Add the blended tea to this bowl, stirring with the large spoon to make sure of an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the tea 4-8 hours.

Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Laoshan Village Chai

 

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First, blend up Chai Spice:

  • 5 parts Black Peppercorn
  • 5 parts Ginger Root
  • 1 part Galangal
  • 6 parts Cinnamon Bark (or chips)
  • 2 parts Burdock Root
  • 2 parts Elderberry
  • 3 parts Goji Berry (aka Wolfberry)
  • 3 parts Fennel Seed
  • 3 parts Cardamom Seeds (decorticated)
  • 3 parts Green Cardamom Pods
  • 0.4 parts Clove
  • 5 parts Tulsi (aka Holy Basil)
  • 2 parts Cacao Nibs
  • 0.3 Vanilla Bean pods per pound of finished tea
  • 15 strands Saffron

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Crush a pinch of saffron between your fingers and sprinkle over the blend.

Then blend with the traditional tea base:

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

Or store your tea base and chai spice separately, to easily make hot chai with milk and honey on the stove top.

For more on storing your tea, please check out our full article.

 

Yu Lu Yan Chai

 

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First, blend up Chai Spice:

  • 5 parts Black Peppercorn
  • 5 parts Ginger Root
  • 1 part Galangal
  • 6 parts Cinnamon Bark (or chips)
  • 2 parts Burdock Root
  • 2 parts Elderberry
  • 3 parts Goji Berry (aka Wolfberry)
  • 3 parts Fennel Seed
  • 3 parts Cardamom Seeds (decorticated)
  • 3 parts Green Cardamom Pods
  • 0.4 parts Clove
  • 5 parts Tulsi (aka Holy Basil)
  • 2 parts Cacao Nibs
  • 0.3 Vanilla Bean pods per pound of finished tea
  • 15 strands Saffron

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Crush a pinch of saffron between your fingers and sprinkle over the blend.

Then blend with the traditional tea base:

  • 3 parts Chai Spice
  • 5 parts Yu Lu Yan Cha
  • 1 part Galangal
  • 1 part Chicory Root
  • 1 part Fo Ti Root

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

Or store your tea base and chai spice separately, to easily make hot chai with milk and honey on the stove top.

For more on storing your tea, please check out our full article.

 

Imperial Breakfast

 

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Ingredients:

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Curiosity Blend

 

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Ingredients:

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Vanilla Citrus Spice

 

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Ingredients:

  • 4 parts Zhu Rong Yunnan Black
  • 3 parts Orange Peel
  • 3 parts Cinnamon Bark
  • 1 part Dandelion Root
  • 1 part Ginger Root
  • 1 part Coriander
  • 1 Vanilla Bean pod per 8oz of tea

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Crush a pinch of saffron between your fingers and sprinkle over the blend.

For more on storing your tea, please check out our full article.

 

Earl of Anxi

 

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Ingredients:

  • 8 parts Tieguanyin
  • 3 parts Orange peel
  • 3 parts Goji Berry (aka Wolfberry)
  • 1 part Jasmine Blossoms
  • 1 part Frankincense resin pearls
  • 1 pinch Saffron (about 7 strands)
  • 40 drops Bergamot oil**

**Make sure that you source food grade bergamot oil from a reputable source.

Measure and combine the tea, flowers, berries and Frankincense in a large bowl, stirring gently with a large spoon until all ingredients are well mixed. In another bowl, add drops of Bergamot oil around the edges, and then swirl to even coat the surface of the bowl. Add the blended tea to this bowl, stirring with the large spoon to make sure an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the blend for 4-8 hours. Finally, crush a pinch of saffron between your fingers and sprinkle over the blend.

Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Eight Treasures Yabao

 

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Ingredients:

  • 4  parts Yabao
  • 2 parts Yunnan White Jasmine
  • 2 parts Goji Berry  (aka Wolfberry)
  • 2 parts Elderberry
  • 2 parts Grapefruit peel (or Lemon peel)
  • 1 part Marigold (aka Calendula)
  • 1 part Rose petals
  • 1.5 Vanilla Bean pods per pound of finished tea

Measure and combine each dry in a large bowl. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Stir gently with a large spoon until all ingredients are well mixed.  Store together in an airtight container, away from direct light and strong smells.

For more on storing your tea, please check out our full article.

 

 

Eight Treasures Winter Yabao

 

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Ingredients:

  • 4  parts Yabao
  • 2 parts Yunnan White Jasmine
  • 4 parts Juniper Berry
  • 2 parts Elderberry
  • 2 parts Burdock Root
  • 2 parts Grapefruit peel (or Lemon peel)
  • 2 parts Tulsi (aka Holy Basil)
  • 1 part Rose petals
  • 1.5 Vanilla Bean pods per pound of finished tea

Measure and combine each dry in a large bowl. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Stir gently with a large spoon until all ingredients are well mixed.  Store together in an airtight container, away from direct light and strong smells.

For more on storing your tea, please check out our full article.

 

Sichuan Caravan

 

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Ingredients:

  • 7 parts loose leaf shu pu’er
  • 3 parts Elderberry
  • 1 part Sichuan Peppercorn
  • 2 parts Ginger Root
  • 1 part Licorice Root

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Chrysanthemum Pu’er

 

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Ingredients:

  • 8 parts loose leaf shu pu’er
  • 1 part Coriander
  • 2 parts Juniper Berry
  • 2 parts Burdock Root
  • 1 part Chrysanthemum
  • 2 parts Tulsi (aka Holy Basil)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 

Sweet Cinnamon Pu’er

 

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Ingredients:

  • 4 parts loose leaf shu pu’er
  • 4 parts Cinnamon
  • 3 parts Goji Berry
  • 3 parts Tulsi (aka Holy Basil)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

 
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Chai Spice

– 5 parts Black Peppercorn
– 5 parts Ginger Root
– 1 part Galangal
– 6 parts Cinnamon Bark
– 2 parts Burdock Root
– 2 parts Elderberry
– 3 parts Goji Berry (aka Wolfberry)
– 3 parts Fennel Seed
– 3 parts Cardamom Seeds (decorticated)
– 3 parts Green Cardamom Pods
– 0.4 parts Clove
– 5 parts Tulsi (aka Holy Basil)
– 2 parts Cacao Nibs
– 0.3 Vanilla Bean pods per pound of finished tea
– 15 strands Saffron

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Crush a pinch of saffron between your fingers and sprinkle over the blend.

Store together in an airtight container, away from direct light and strong smells.

For more on storing your tea, please check out our full article.

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Summer Chamomile Medley

– 2 parts Chamomile
– 1 part Dandelion Root
– 1 part Chrysanthemum
– 2 parts Goji Berry (aka Wolfberry)
– 1 part Schisandra Berry
– 1 part Linden Leaf & Flower
– 1 part Lemongrass
– 1 part Tulsi (aka Holy Basil)
– .5 Vanilla Bean Pod per pound of tea

Measure and combine each dry in a large bowl. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Stir gently with a large spoon until all ingredients are well mixed.  Store together in an airtight container, away from direct light and strong smells.

For more on storing your tea, please check out our full article.

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Campfire Blend

– 3 parts Orange Peel
– 3 parts Cinnamon
– 1 part Dandelion Root
– 1 part Ginger Root
– 1 part Coriander
– 1 part Carob
– 1 part Minnesota Wild Rice, toasted
– 1 part Jasmine Rice, toasted
– 1 part Elderberry
– 2 Vanilla Bean Pods per pound of tea
– (optional) about 20 drops Vanilla Extract

In a wide shallow pan, combine the Wild Rice and Jasmine Rice.  Keep the pan dry; do not add any oil, etc. On low heat, toast the rice, stirring constantly with a spoon to keep the rice from burning. Pour into a bowl to cool for at least one hour, or until the rice is cool to the touch.

Measure and combine each dry ingredient in a large bowl. Measure out the vanilla bean pods, and cut with culinary scissors or a chef’s knife into sections about 1/8″ long. Stir gently with a large spoon until all ingredients are well mixed.

If you prefer a stronger vanilla flavor, or you can’t find whole vanilla bean pods, you can add Vanilla Extract. In another bowl, add drops of Vanilla extract around the edges of the bowl, and then swirl to even coat the surface of the bowl. Add the blended tea to this bowl, stirring with the large spoon to make sure of an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the blend for 4-8 hours.

Store together in an airtight container, away from direct light and strong smells.

For more on storing your tea, please check out our full article.

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Holy Basil Spa Blend

– 2 parts Peppermint leaf
– 2 parts Spearmint leaf
– 3 parts Burdock root
– 3 parts Fennel seed
– 2 parts Holy Basil (aka Tulsi)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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Ginger Sage Winter Spa Blend

– 4 parts Holy Basil (aka Tulsi)
– 1 part Rhodiola
– 1 part Lemon peel
– 2 parts Goji Berry (aka Wolfberry)
– 1 part Rose petals
– 1 part Sage leaf
– 2 parts Burdock root
– 2 parts Elderberry
– 3 parts Ginger root

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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Licorice Mint Herbal

– 4 parts Licorice root
– 2 parts Peppermint leaf
– 3 parts Cinnamon bark or chips
– 3 parts Fennel seed

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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Birchwood Herbal

– 4 parts Birch bark
– 3 parts Licorice root
– 2 parts Holy Basil (aka Tulsi)
– 1 part Peppermint leaf
– 1 part Spearmint leaf
– 3 parts Cinnamon bark or chips
– 20 drops Vanilla extract

Measure and combine the herbal ingredients, stirring gently with a large spoon until all ingredients are well mixed.  In separate bowl, add drops of  Vanilla extract around the edges of the bowl, and then swirl to even coat the surface of the bowl. Add the blended tisane to this bowl, stirring with the large spoon to make sure of an even coverage. Cover the bowl with cling wrap and allow the aroma to infuse into the tisane 4-8 hours.

For more on storing your tea, please check out our full article.

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Hibiscus Berry Rose

– 2 parts Hibiscus
– 2 parts Schisandra Berry
– 1 part Rose petals
– 1 part Coriander
– 2 parts Licorice root
– 2 parts Goji Berry (aka Wolfberry)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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Elderberry Herbal

– 5 parts Elderberry
– 2 parts Fennel seed
– 2 parts Carob
– 2 parts Cinnamon bark or chips
– 1 part Coriander
– 1 Birch bark
– 1 part Holy Basil (aka Tulsi)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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Herbal Chartreuse

– 2 parts Chamomile
– 3 parts Sichuan Peppercorn
– 2 parts Fennel seed
– 3 parts Schisandra berry
– 2 parts Rose petal
– 2 parts Ashwaganda
– 2 parts Holy Basil (aka Tulsi)

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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Rooibos Tulsi Herbal

– 5 parts Holy Basil (aka Tulsi)
– 3 parts Rooibos
– 3 parts Elderberry
– 3 parts Burdock root
– 1 part Linden Leaf & Flower
– 1 part Lemon Verbena

Measure and combine each ingredient in a large bowl, then stir gently with a large spoon until all ingredients are well mixed. Store in an airtight container, away from direct sunlight and strong smells.

For more on storing your tea, please check out our full article.

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