Lavender

About this tea

Lavender (Lavandula angustifolia), the 'herb of love' to ancient Greeks and Romans, has perfumed and calmed Mediterranean cultures for millennia. The name derives from Latin 'lavare' (to wash), reflecting its use in Roman baths. Medieval Europeans scattered it on floors to freshen rooms and ward off plague. Today's finest culinary lavender comes from Provence, France, though excellent varieties grow worldwide in Mediterranean climates.

Only specific lavender varieties suit tea-making - English lavender (L. angustifolia) offers the sweetest flavor, while French lavender can be too camphor-like. The flowers are harvested just as buds begin opening, when essential oil content peaks. Proper drying preserves the volatile oils including linalool and linalyl acetate, responsible for lavender's calming effects. Quality lavender shows intact purple buds with intense fragrance.

The flavor profile requires delicate handling: properly brewed lavender offers sweet, floral notes with hints of mint and rosemary. Overbrewing or using too much creates a soapy, perfume-like taste. The best lavender teas balance floral sweetness with subtle herbal undertones. The pale purple liquor releases an intoxicating aroma that begins relaxation before the first sip.

Brewing recommendations: Use sparingly - just 1/2 teaspoon (1g) dried buds per 250ml cup. Water should be 85°C (185°F), not boiling, to prevent bitterness. Steep only 3-4 minutes. Often better blended with other herbs like chamomile or mint than alone. Honey complements beautifully, enhancing floral notes without overpowering.

Best enjoyed in evening for its proven relaxation and sleep-promoting properties. Studies show lavender reduces anxiety and improves sleep quality. Pairs wonderfully with honey cakes, lemon desserts, and French pastries. Also excellent added to Earl Grey for a 'London Fog' variation. Safe for children in small amounts. Avoid during pregnancy in medicinal quantities. The scent alone provides aromatherapeutic benefits.