Free tea blend calculator. Enter servings to find the black tea and herbal tea you need for a 2 to 1 black to herbal tea blend.
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Enter servings. This tea blend calculator uses a 2 to 1 black to herbal ratio: 2 grams of black tea and 1 gram of herbal tea per serving, so 4 servings need 8 grams of black tea and 4 grams of herbal tea. Blend the dry leaves well, then brew one cup at a time and adjust the proportions to taste.
Two parts black tea to one part herbal tea is the blend this calculator plans. Black tea gives body and briskness, while the herbal share softens the cup and adds aroma. At 2 grams of black tea and 1 gram of herbal tea per serving, a 4 serving batch is 8 grams of black tea and 4 grams of herbal tea, and a 10 serving batch is 20 grams and 10 grams. If the herbal notes disappear, move toward equal parts; if the cup turns flat, move back toward more black tea.
Competitor blending guides build a blend from three layers: a base that carries the cup, supporting ingredients that shape the flavour, and an accent that adds a memorable note. A common starting structure is 60 to 70 percent base, 20 to 30 percent supporting flavour, and about 10 percent accent. In this calculator the black tea is the base and the herbal tea is the supporting layer; a pinch of a strong accent such as dried ginger, cinnamon or lavender can sit inside the herbal share, but keep accents small because potent ingredients dominate fast.
The black tea you pick changes the whole blend. Assam is bold and malty and suits a strong breakfast style cup. Darjeeling is lighter and floral. Ceylon is bright and citrusy, Keemun is smoky and sweet, and Nilgiri is fragrant and fruity. For a first blend, pick one black tea variety rather than mixing several, so you learn what each one does before you combine them.
Chamomile is mild and floral and makes a gentle herbal partner. Peppermint is vivid and cooling but can overpower a blend if it takes too large a share. Rooibos adds body without caffeine, hibiscus adds tart colour, ginger adds warmth, and lemongrass adds brightness. Taste each herbal tea on its own first, then blend it with black tea, so you know which flavour you are actually adding.
Never blend a full jar on the first try. Make a test batch of a single cup: 2 grams of black tea and 1 gram of herbal tea, brewed with freshly boiled water. Taste it, note what is too strong or too faint, then adjust the proportions by half a gram at a time. Keep a simple recipe notebook with the grams, the steeping time and your tasting notes, so a blend you love can be repeated exactly.
Black tea brews best with water just off the boil, around 95 to 100 degrees, steeped for 3 to 5 minutes. Herbal infusions also suit boiling water, steeped for 5 to 7 minutes. When the two are blended, steep for 3 to 5 minutes first and taste; a longer steep pulls more tannin from the black tea and can turn the cup bitter, while a shorter steep keeps it softer. Cover the cup while it steeps so the aroma stays in the cup.
Store a blended tea in an airtight container away from light, heat and moisture, and label it with the blend name and the date you mixed it. Most dried herbal blends keep their flavour for around 6 to 12 months. Keep strong smelling ingredients apart until blending day, because dry tea picks up nearby aromas quickly.
Black tea contains caffeine and herbal tea usually does not, so a 2 to 1 blend has about two thirds of the caffeine of a pure black tea cup. For an evening cup, flip the balance toward the herbal share or use rooibos as the herbal partner, which is naturally caffeine free. If you want a fully caffeine free evening blend, skip the black tea and blend herbal ingredients only.
A 2 to 1 black to herbal ratio is a good starting blend: brisk, with softer herbal notes behind it. Adjust toward equal parts for a gentler cup.
About 3 grams in total per serving in this blend: 2 grams of black tea and 1 gram of herbal tea. Four servings need 12 grams in total.
The base carries the cup, the supporting ingredients shape the flavour, and the accent adds a memorable note. A common start is 60 to 70 percent base, 20 to 30 percent supporting and about 10 percent accent.
Yes. Black tea with chamomile, peppermint, ginger or lemongrass works well. Remember the black tea adds caffeine, while most herbal teas do not.
Yes. Blend one cup first, taste it, and adjust the proportions before you mix a full jar. A test batch saves good tea from a blend you do not like.
Steep a black and herbal blend for 3 to 5 minutes in water just off the boil, then taste. Longer steeping pulls more tannin and can turn the cup bitter.
Store it in an airtight container away from light, heat and moisture, labelled with the name and date. Most dried blends keep for 6 to 12 months.
Assam suits a bold cup, Darjeeling suits a floral cup, Ceylon suits a bright cup, and Keemun suits a smoky sweet cup. Start with one variety and learn it first.