Black almond and lavender tea
by Bonnie Pockley
There’s poetry in making tea. It takes finesse. It’s something that’s better made un-rushed and in earnest – as if the time taken in preparation is an unsaid promise to your palate. Today we made black almond and lavender tea to serve with a raw caramel pear cake. It was divine.
To make the tea:
2 tablespoons Assam (or other black) tea
5 crumbled lavender flowers (fresh from the garden)
5 roasted almonds
1 teaspoon licorice root
1 pinch of cinnamon
Place all ingredients in a tea pot. Boil the kettle and pour pipping hot water over the tea components. Brew for at least 5 minute for strength and flavour. Pour through a strainer into your favourite cup. Sweeten with raw, full-cream milk and coconut sugar or prepare as desired. Enjoy!