Classic blends are recipes of single-origin teas. Here is what goes into each one, with links to the teas themselves.
The classic morning cup
A traditional blend of black teas from Assam, Ceylon and Kenya, usually described as full-bodied, robust and rich, and blended to go well with milk and sugar.
Sometimes Keemun turns up in some more expensive blends.
Named for the camel caravans
Oolong + Keemun + Lapsang Souchong
A blend of oolong, Keemun and Lapsang Souchong, described as aromatic and full-bodied with a sweet, malty and smoky taste. The name comes from the 18th century camel caravans that carried tea overland to Russia.
Sometimes Some versions add Assam or Yunnan black tea; some leave out Lapsang for less smoke.
More blends, including Earl Grey and masala chai, are on the way.
Blend descriptions are summarised from Wikipedia: "English breakfast tea"; "Russian Caravan"; "Irish breakfast tea". Base teas link to their own pages in the guide.
