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Lavender tea is made by steeping dried lavender buds in hot water. The flavor is floral, slightly sweet, and herbaceous, with the same aromatic profile that makes lavender one of the most recognized scents in the world. It is caffeine-free and has been used as an herbal infusion across the Mediterranean for centuries.
Not all lavender is suitable for tea. The variety matters significantly for both flavor and safety.
English lavender (Lavandula angustifolia): The best variety for tea. It has the sweetest, most floral flavor with low camphor content. Cultivars like Munstead, Hidcote, and Royal Velvet are commonly grown for culinary use. This is what you want in your cup.
French lavender (Lavandula dentata): More pungent and camphorous than English lavender. It can taste medicinal and sharp in tea. Not recommended for drinking unless blended carefully with sweeter herbs.
Lavandin (Lavandula x intermedia): A hybrid used primarily for essential oil production. Higher in camphor, lower in the sweet floral notes that make tea pleasant. Avoid for brewing.
Our lavender is the culinary-grade English variety, selected specifically for flavor rather than fragrance production.
Good lavender tea is floral and slightly sweet, with a clean, perfumed quality that is distinctive without being overpowering. There are hints of mint and rosemary in the background — all three plants are related (Lamiaceae family).
The key is dosage. Too much lavender and the tea tastes soapy or perfume-like. Too little and you get faintly scented hot water. The right amount produces a delicate, aromatic cup that is genuinely pleasant to drink.
Use 1-2 teaspoons of dried lavender buds per 200ml of water. This is less than you would use for most herbal teas — lavender is potent, and a little goes a long way.
Water temperature: 100°C, full boil. Steep for 5-7 minutes. Cover while steeping to trap the aromatic volatile oils.
Taste after 5 minutes. If the flavor is too mild, steep longer rather than adding more buds. If it tastes too floral or soapy, use fewer buds next time. Finding your preferred strength takes one or two tries.
Lavender shines as a blending ingredient. Its floral intensity pairs well with milder base herbs that balance and round out the flavor.
Lavender and chamomile: A classic evening combination. The chamomile sweetness softens the lavender's floral edge.
Lavender and mint: The menthol freshness of peppermint cuts through lavender's perfume, creating a clean, balanced blend.
Lavender and lemon: Lemon verbena or lemon balm adds brightness that lifts the floral notes.
Lavender and black tea: Earl Grey with lavender (sometimes called "London Fog" base) is a popular combination where the bergamot and lavender complement each other.
Culinary lavender is the same product used for tea. A small pinch adds floral complexity to baked goods (shortbread, scones, honey cake), syrups, lemonade, and even savory dishes like roasted lamb or grilled vegetables.
Grind the buds finely before adding to batters or doughs. In liquids, steep as you would for tea and strain. The same principle of restraint applies in cooking: a little lavender adds intrigue, too much tastes like soap.
Lavender tea is caffeine-free and naturally suited to evening drinking. It pairs well with other calming herbs in a bedtime blend — chamomile, passionflower, valerian, or lemon balm all combine well with lavender for a pre-sleep ritual.
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