
Flavored teas don’t appeal to us all. (ETS image)
Don’t bother looking for a definition of the term “microflavoring.” It’s unlikely you’ll find one, since it’s a term I’ve only recently coined. Whether it ever catches on is another matter entirely—but here’s how the idea came about.
Over the years, I came to the conclusion that flavored teas generally aren’t to my liking, and smoky varieties such as Lapsang Souchong loose leaf tea known for its distinctive smoky character have never been particular favorites. That said, I have gradually started to appreciate smoky teas a bit more, as discussed in this reflection on adjusting to smoky tea flavors over time.
There are also a few flavored teas that I can still enjoy occasionally. Peach, for instance, is one of the more agreeable options. I confirmed that when I sampled peach-flavored black tea with a balanced fruity profile. However, even that tea struck me as somewhat strong, which tends to be the case with many flavored varieties as well as some of the smokier teas.
Looking back, I suspect that when I first began drinking tea, my palate was more attuned to bold and obvious flavors. Flavored teas likely seemed more approachable at the time. As my taste evolved, I grew to appreciate the subtleties of unflavored teas, and those same flavored blends began to feel overpowering.
This brings me to the concept of microflavoring. As the name suggests, it involves adding just a small amount of a flavored tea—whether smoky, fruity, or otherwise—to a base of unflavored tea. The goal is not to dominate the cup, but to add a subtle accent or “kick” to the flavor profile.
I find this approach particularly useful for teas that fall somewhere in the middle—not quite exceptional, but not unappealing enough to discard. A touch of a stronger flavored tea can elevate the overall experience without overwhelming it. Of course, truly excellent teas rarely need any such enhancement.
As always, when it comes to tea, preferences vary—so experimentation is key.
See more of William I. Lengeman’s articles in this archive of tea-related writing by the author.
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