Black Lavender Recipe

Measure and combine

Place 2 tsp loose leaf black tea and 1 tsp dried culinary lavender buds together in a small infuser, tea ball, or teapot strainer. If you prefer a subtler lavender aroma, reduce lavender to 1/2 tsp.

Heat water

Bring fresh, filtered water to a gentle rolling boil (about 205-212°F / 96-100°C). For best flavor, use water just off the boil for black tea.

Steep

Pour 12 oz (about 350 ml) of the hot water over the tea and lavender in your cup or teapot. Cover and steep for 3 to 4 minutes for balanced strength. For a bolder black tea flavor, steep up to 5 minutes; to increase lavender presence without over-extracting astringency, keep steep time to 3 minutes and add a touch more lavender or use lavender syrup.

Strain and sweeten

Remove the infuser or strain the tea into a serving cup. Stir in 1 tsp honey or simple syrup while still hot so it dissolves fully. Taste and adjust sweetness as desired.

Garnish and serve

Optional: add 1 slice of fresh lemon or a small sprig of lavender for aroma. Serve immediately.

If using lavender simple syrup for a stronger floral note or to sweeten iced versions, combine 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, and 2 tsp dried culinary lavender in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, cover, and steep for 20 minutes. Strain out lavender buds, cool, and store in the refrigerator up to 2 weeks. Use 1 tbsp per cup of tea or to taste.