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.
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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!

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