Tea blending is all about getting a bit playful with tea (with breaking some rules, at times!). It is an art that demands innovation and imagination. If you know your flavors (fruits, spices, aromatics and so on) well and learn to balance them, easier it will be for you to create blends. With time, you would know that some flavors work mysteriously! So, be fearless in your approach and try your own things. Using dehydrated ingredients to blend your tea would fetch you better results (as compared to fresh ones) as they brew better. I tried dried rose buds from my vase with black tea and got fantastic results. You can also try such ‘pairs’ and see if they blend nicely or not. From my own experiments, I can say that using ingredients of similar size and density gives better results as it avoids ‘de-blending’. Also, the tea should constitute about two-third of the blend. Do not allow intensely aromatic or strong flavors to suppress the inherent flavor of light/delicate tea leaves. If you are using delicate leaves such as white tea, delicate spring flowers (such as lavender) will give you better results than strong additives such as ginger or cardamom. A few other helpful tips for your tea blending are that green tea goes better with herbal and vegetal flavors like lemongrass, peppermint, spearmint, and Holy basil. On the other side, black tea, which is more robust and malty, blends better with spices such as cloves, cardamom, black pepper, licorice, and Star Anise.