Home Lavender Dried Flower Tea - Relaxing & Sleep-Aid Infusion, Edible and Naturally Calming

Lavender Dried Flower Tea - Relaxing & Sleep-Aid Infusion, Edible and Naturally Calming

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Lavender Dried Flower Tea - Relaxing & Sleep-Aid Infusion, Edible and Naturally Calming

Lavender Dried Flower Tea - Relaxing & Sleep-Aid Infusion, Edible and Naturally Calming

what's special about this tea?

Experience the serene charm of nature's own tranquility with our premium Lavender Dried Flower Tea. Carefully crafted from the finest lavender blossoms, this tea offers a unique blend of aroma and benefits that are sure to captivate tea lovers worldwide.

Aroma Therapy in a Cup: Indulge in the sweet, calming scent of lavender as you steep this tea. The fragrance alone is known to ease stress, promoting a sense of peace and relaxation.

Natural Sleep Aid: For those seeking a gentle aid to unwind and drift off into a peaceful slumber, our lavender tea is a natural choice. Its soothing properties help regulate sleep patterns, allowing you to wake up feeling refreshed and rejuvenated.

Edible Blossoms, Safe Enjoyment: Unlike many teas, our lavender flowers are edible, ensuring a pure and satisfying experience. Enjoy the delicate flavor as you sip, or use the infused water in recipes for an added touch of luxury.

No Additives, Just Purity: We pride ourselves on offering a pure, unadulterated product. Our lavender tea contains no artificial flavors, colors, or preservatives, allowing you to savor the genuine goodness of nature.

Versatile Brew: Perfect for any time of day, whether you're looking to start your morning with a calming ritual or unwind after a long day. It can also be enjoyed hot or cold, making it a versatile addition to your beverage repertoire.

Sustainable Sourcing: We source our lavender blossoms responsibly, ensuring the sustainability of our planet's natural resources and supporting local farmers.

Discover the rejuvenating power of lavender tea and elevate your daily tea ritual with our exquisite blend. Indulge in the luxury of natural calm, today.

tea temple

1 per person

loose tea

1 teaspoon

water

boiling

brew time

3+ minutes

The Quick Way - 5 Easy Steps
Step 1
Rinse a teapot, small teacups and a small pitcher with hot water.
Step 2
Put one tablespoon of tea leaves in the teapot for every two people being served. Use more for large leaf tea or for a stronger taste.
Step 3
Place the tea leaves inside the teapot and pour in enough hot water to cover the leaves. Pour out the water immediately to rinse the leaves. Use to this chart for proper water temperatures.
    Green Tea 
    Silver Needle White Teas  
    and most tea made from “tips” 
    75C – 80C 
    /167F – 176F
    Max 85C /185F 
    Taiwan Oolong 
    Tips Red/Black Teas 
    90C – 95C 
    /194F – 203F
    Black Teas 
    Pu-Erh (Bow-Lay)  
    Te Guan Yin (Iron Buddha)  
    Da Hong Pao (Cliff Tea) 
    Lapsang Souchong 
    Phoenix Oolong 
    Aged White Teas 
    95C – boiling 
    / 203F – boiling*
     
    IMPORTANT NOTES: 
    • Too much or too little heat for the tea you are making will break down the leaves too quickly or too slowly and the flavour will be inconsistent.  Temperatures can be approximate.
    • *Boiling means when the water has just reached a slow boil with big bubbles. The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”. 
    • For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 95C C / 194 – 203 F. 

    Step 4
    Empty the teacups and pitcher. Pour enough hot water into the teapot again to cover the leaves. Wait 8 - 10 seconds and pour the tea into the pitcher and serve, a little longer for a stronger taste. For additional brews, repeat Step 4, deducting two seconds for the second brew and adding two seconds for each additional brew.
    Step 5
    As the aromatic compounds in the tea leaves dissolve in the water, you will notice the subtle flavours of the tea begin to change with each brew. You will be amazed at the difference! To make tea taste even better, try making tea using Gong Fu Cha method, the traditional Chinese art of tea-making.
     
    The Traditional Way Using The Gong Fu Cha Method
    You will need:
    • Teapot - preferably a small Chinese Yixing teapot. These have the best heat handling properties for tea-making, as well as for developing the flavour. If you only have a large teapot, use the quantities of water as if a small teapot and tea shown on the charts.
    • Small teacups (similar in size to Japanese sake cups) or tiny bowls
    • Kettle
    • Pitcher - small glass or porcelain
    • Fine Strainer - to keep your tea clear and free of sediment
    • Tea Tray - A cookie sheet or large flat dish lined with a towel can make a good tray to prepare your tea on. 
    Step 1 - Warm The Teapot and Pitcher, Sterilize The Teacups and Strainer
    The first step is to use the right size of teapot for the number of people you are serving. Most teas taste best when made using a Yixing unglazed clay teapot.  Use this chart for the correct size of teapot for the number of people you are serving (use this amount of water if you are using a larger teapot). Pour some hot water into the teapot, pitcher, teacups and over the strainer to rinse, warm and sterilize them.
    Size of Teapot
    Volume
    (ml / fl oz)
    Number of People Served
    #1 size
    70 / 2.4
    1 - 2
    #2
    100 / 3.4
    2 - 4
    #3
    175 / 6.0
    3 - 5
    # 4
    225 / 7.6
    4- 6
     
    Referring to this chart, determine the correct water temperature for the type of tea you are making. Too much or too little heat will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
    Green Tea 
    Silver Needle White Teas  
    and most tea made from “tips” 
    75C – 80C 
    /167F – 176F
    Max 85C /185F
     
    Taiwan Oolong 
    Tips Red/Black Teas 
    90C – 95C 
    /194F – 203F
    Black Teas 
    Pu-Erh (Bow-Lay)  
    Te Guan Yin ( Iron Buddha)  
    Da Hong Pao (Cliff Tea) 
    Lapsang Souchong 
    Phoenix Oolong 
    Aged White Teas 
     
    95C – boiling 
    / 203F – boiling*
     
    * Boiling means when the water has just reached a slow boil with big bubbles . The Chinese call this “Fish-Eye Water”.  For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”. 
    For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 97C C / 194 – 206 F. 
    Step 2 – Rinse The Tea Laves
    Empty the teapot and pitcher of the warming water. Place the measured amount of tea into the teapot using this chart and fill with the proper temperature water from the chart above. When pouring water in, allow the water to overflow the top of the teapot until the bubbles disappear and the water runs clear.
    Size 
    of Teapot
    Size of Leaves
    Rolled Leaves 
    (small balls) and Compress-ed
    Less than 1 cm / 3/8 inches
    1 – 2 cm 
    / 3/8 – ¾ inch
    2 - 4 cm 
    / ¾ - 
    1-1/2 inches
    #1 size
    0.5 - 1
    0.5 - 1
    1 – 1.5
    1.5– 2
    #2
    1.5 - 2
    1.5 - 2
    2 – 2.5
    2.5 – 3
    #3
    3 – 3.5
    3 – 3.5
    3.5 – 4
    4 – 4.5
    # 4
    4 – 4.5
    4 – 4.5
    4.5 – 5
    5 – 5.5
     
    This chart shows the amount of tea to use (in number of tablespoons) based on the size of the tea leaves you are using and the size of teapot. Adjust for personal taste.
    Replace the lid and immediately pour off all the water (or a bit longer if using compressed tea) and shake out the last drops. Then tilt the lid slightly open on the teapot. This allows the heat in the teapot to escape and not “cook” the leaves so they can retain their aroma 
    Step 3 –The First Brew
    Fill the teapot until the water flows over the top. Place the lid on the teapot and count the proper number of seconds using this chart. Adjust times to taste.
     
    Rolled Leaves  
    (small balls) and Compressed 
    Less than 1 cm / 3/8 inches 
    1 – 2 cm  
    / 3/8 – ¾ inch 
    2 - 4 cm  
    / ¾ -  
    1-1/2 inches 
    Rinse the leaves 
    4 - 8 seconds 
    pour off the tea as quickly as possible 
    1- 3 seconds 
    2 - 4 seconds 
    First Brew 
    10– 15 seconds 
    1 – 2 seconds 
    9– 12 seconds 
    2 – 15 seconds 
    Second Brew 
    8– 13 seconds 
    2– 4 seconds 
    8– 10 seconds 
    10– 13 seconds 
    Third Brew 
    6– 10 seconds 
    4– 6 seconds 
    6–8 seconds 
    8– 10 seconds 
    Fourth Brew 
    4– 10 seconds 
    4– 6 seconds 
    6– 8 seconds 
    8– 10 seconds 
    Fifth Brew 
    6– 12 seconds 
    8– 8 seconds 
    8– 10 seconds 
    10– 12 seconds 
     
    If you have a tea tray, slowly pour a little hot water over the teapot for a few seconds while counting.  At the end of the count, pour the tea into the pitcher and tilt the lid open on the teapot. Empty the teacups of the warming water and serve the tea. 
    Step 4 – Additional Brews
    For the second brew, repeat Step 3 until there is no more flavour from the leaves. High quality tea will make many good tasting brews. The taste of low quality tea will start to fade after only a few brews. Believe it or not, high quality tea is usually less expensive to use in the long run than low quality tea, it tastes better and lasts longer!
    If the leaves still have some flavour remaining when you finish, you can keep them in the teapot with the lid closed for up to 12 hours. When you're ready to make more tea, just pick up the timing for the next brew where you left off, less a few seconds.