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You know, I don’t think I’ve ever drank an earl grey with lavender before – it’s strange because it’s not that unusual a blend. Lavender as a food ingredient is something that I’ve noticed slowly gaining popularity recently and I recently tried out a recipe for lavender shortbread that was totally delish. With such a strong herb though it’s easy to go overboard but this blend manages to get just the right amount so that it’s strong enough to be detectable through the bergamot but subtle enough that I don’t feel like I’m drinking perfume. Taken with milk it makes a great morning tea to go with my breakfast.

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

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