How to Blend your Own Tea

Blending tea (or tisanes) is a fun way of exploring different tastes and making something unique and special. A personal blend can make an intimate gift to a friend or lover. It can meet your exact needs and tastes and it is easy and fun to do!

At Impala + Peacock we have been blending our own teas and tisanes since the beginning. Here are a few tips we've picked up along the way:


Many things can be used for blends - be creative and adventurous (please use common sense at the same time as not everything is edible, do some research if unsure). Almost all spices, dried herbs and many flowers can work. A spice store or Indian supermarket are excellent places to begin or even your own garden. We strongly recommend using organic ingredients where possible as it's healthier and usually much stronger in flavour and aroma. Ensure that all the ingredients are dried.


Decide what the intent of your blend is. Deciding on your intent will guide your choice of ingredients. A medicinal blend would be very different to a blend that is created to look and smell appealing. A caffeine free tisane would not use tea for a base whereas a pick-me-up blend would.


Some ingredients extract stronger than others (e.g. lavender, spices etc.). To avoid an unbalanced blend where one ingredient is over-powering, we recommend following a simple ratio of 70% "base" ingredients and 30% "heart" or "top note" ingredients (by volume not weight). A base ingredient is one that you would be able to have a whole pot of by itself. The base must not be over-powering but have enough complexity to combine the other ingredients together. Rooibos, tea (white, green, black etc.) and chamomile make great bases. Heart and top notes are those that offer more pronounced flavour that could overwhelm. Pepper, chili, lavender and lemon peel are all heart or top note ingredients.

Chai is a good example of a blend that follows this ratio; 70-80% of a chai is black tea and 20-30% is a mix of spices (ginger, cardamon, cloves, pepper, cinnamon etc.)


Consider how the ingredients would mix. If you select a base with large fluffy leaves (e.g. peppermint) and mix pepper into it, the small, dense pepper particles would likely drop to the bottom of the jar and result in a poorly mixed blend. This would require regular mixing and caution when spooning out the mix. This can be avoided by mixing ingredients together that have similar sized leaves or parts.

Other points

You may want to give some consideration to the temperatures at which the ingredients should steep at and ensuring that they are consistent. For example if a green tea is used as the base then the steep temperature would be limited to 75-80 C. Most herbs, flowers and spices will take high temperatures and will not burn and become bitter like tea leaves, however it's best to test each on a case-by-case basis if in doubt.

Lastly don't be overly caution. Have fun, explore and be prepared to try something new and different. You may just create your next favourite drink!

If you are looking for some help or want to expand your library of ingredients, we run one-on-one blending sessions in Brunswick, follow this link to find out more Blending Classes.

Exploring a Rare Japanese Green Tea

One of the rarest and most flavorsome green teas in the world is Japanese Guyokuro (pronounced "Guyo-Ku-ru" with the "Guyo" sounding more like a rapid "gooey").

Twenty days before harvest, the tea plants are covered in a thick cloth starving them from sunlight. In response the plants completely changes their leaf chemistry resulting in a completely different flavour.

Even more interestingly the change in chemistry results in a boost of chemicals called catechins. Gyokuro, in particular, has extremely high levels of catechins and has been studied extensively by scientists who have found that the particular catechins found in Guyokuro inhibits the growth of cancerous cells in humans. There is sound scientific evidence showing inhibition of leukemia, renal cancer, skin cancer, breast cancers, mouth cancers and prostate cancer (see note 1).

Guyokuro is also steeped at a much lower temperature than most green teas (60-70 C) and can be re-steeped 3-4 times without much loss of flavour intensity. The resulting liquor is fluorescent green in colour, herbaceous in flavour with strong umami (marine) tones.

You can order your Guyokuro online here.

Note 1: "Foods that Fight Cancer" by Professor Richard Beliveau and Dr. Denis Gingras is an excellent introduction-level book and looks at the anti-cancer properties of green tea in particular.


5 Rules for Making Great Iced Tea

With the weather warming, it’s time to start cooling down with iced tea!

There are 3 main ways to make iced tea; hot steep, cold steep and by making from a concentrate. I’ll be focusing primarily on the hot steep method and might cover the other two in later blog posts.

1.     Use more tea

Tea, when served cold, will lose intensity and flavor. To make a great iced tea you’ll need to increase the overall amount of leaf, about 1.5 – 2.0 times of what you would normally use. Be careful not to over-steep (if you don’t know what this means, look back at our brewing blog.

2.     Sweeten

Our taste buds have been trained to expect sweet things when eating chilled foods (think ice-cream and soda soft-drinks). Your cold infusion will probably need additional sweetening. Consider using agave, honey or good old sugar.

Tip: Don’t add honey to boiling water – it will break the honey down making it taste less sweet. Wait until the tea is warm to the touch and then stir in the honey.

3.     Cool in stages

Allow your tea to steep in peace while hot, resisting the urge to stuff your still-steeping and immature tea into the fridge prematurely. This way you can give your brewing tea all the attention that a steeping tea requires.

Once the steep is complete, remove the tea leaves and allow it to cool for an hour or so to approach ambient temperatures. Cover the container with glad-wrap (oxygen will ruin even an iced tea) and put it in the fridge. Cooling your tea too quickly can cause a cloudy mixture.

4.     Add-ons

Wait until just before serving to add in fresh fruit to have your iced tea looking fresh and lasting longer. Fresh fruit (like lemons, strawberry or limes) bring life, freshness and beauty to a delicious iced tea but chilling fruit in your iced tea for long periods of time will have your iced tea looking stale and sad (think apples left out for a few hours).

5.     Don’t compromise at the end!

If you’re using a quality tea, free from synthetic flavor enhancers don’t give it all up at the end by squirting in nasty lemon juice concentrate or an artificial sweetner syrup. There are plenty of natural, tasty options.


There are many great recipes on the web and some of our staples at our café are rooibos, mint and black teas (not breakfast tea but more exotic loose leaf teas). Drinking a tea chilled compared to hot is a completely different flavor experience, so make sure to test your tea before serving.

Something Special is Brewing

Impala + Peacock is excited to partner with the Melbourne Food and Wine Festival and Mary Eats Cake in their love for all things good.

We will be offering a very special once-in-a-year workshop. 

A custom tea blending class and High Tea degustation featuring raw botanicals.

The class involves tasting and pairing unique combinations of raw botanicals (guided by a Tea Sommelier) to create your very own custom blend. You then enjoy a unique High Tea degustation featuring a glass of chandon on arrival, a selection of savoury items, sweet items, scones, and pots of artisan tea. 

Classes will be offered on:

Friday 31 March
Monday 3 April
Friday 7 April

Bookings are necessary. 

How to Make the Perfect Cup of Tea

Tea requires some skill to brew properly. Many people do not know that tea, just like coffee, can burn easily, making it bitter and astringent.


When it comes to making the perfect cup of Tea, be mindful of the 2 “T”s: Time and temperature, too much of both will burn tea leaves. Each tea is unique and different but as an approximate guide we recommend:



2-3 mins for white tea

1-2 mins for green tea

1-1.5 mins for oolong tea

1-2 mins for black tea

1 min for Pu’erh



70 - 75 C for white tea

75 – 80 C for green tea

80 – 90 C for oolong tea

90 – 95 C for black tea

95 C + for Pu’erh


Some teas require rinsing the leaf to begin the re-hydration process and physically wash any impurities off the leaf. These teas are mainly Chinese in origin.

For a specific example of brewing a tea, you can watch Sarah brew our Oolong here.

White Tea

While “white tea” may be popularly used to refer to black tea with milk, those with a keener interest will recognise it as a variety in its own right along with green, black, oolong, yellow and pu’er. White teas traditionally come from Fujian province in China but are now grown in more tea producing areas such as Assam, Darjeeling (India),  Ceylon (Sri Lanka) and Indonesia as demand has risen.

The plucked bud or first leaf with its downy leaf-hairs lend to its white appearance and this particular type of tea is least processed of all teas.

White teas share the health properties associated with tea more generally and, although chemical composition can vary widely, often have higher levels of caffeine and antioxidant catechins when compared with green teas. White teas are also traditionally said to be good for your skin.

White teas are steeped at a temperature between 70 and 80 degrees Celsius and they are typically very aromatic with a mild sweet and floral flavour. Yin Zhen (Silver Needles) is very delicate and leans towards vegetal, its highest grade, Bai Hao Yin Zhen, is one of the China Famous Teas. Bai Mudan can be floral, befitting its name (White Peony), and Shou Mei has slightly more darkness and astringency with some fruitiness.

These subtle flavours don't stand up well to food and white teas are probably best enjoyed on their own or you could perhaps try similarly mild foods: lettuce, cucumber, plain rice.

(Special thanks to James Owen for this post)

Silver Needles (Bai Hou Yin Zhen)

Silver Needles (Bai Hou Yin Zhen)


"What is Hibiscus good for?" 

Hibiscus is a tropical and sub-tropical flower. It turns out that Hibiscus is a potent herb most notable for its ability to lower blood pressure. In fact, drinking 3 cups a day is reported to lower systolic blood pressure by 7.2 - 10.0 points (Tufts University, Boston).

Hibiscus tisanes are also very high in antioxidants and have huge levels of vitamin C, boosting the immune system, eliminating free-radicals and fighting ageing.

There is no disputing that atop Hibiscus' potent red colour and sour citrus tones, its extraction is a powerful source of wellness.