Ingredients
- 1 tablespoon dehydrated lavender flowers
- 1 tablespoon dehydrated lemon balm leaves
- 1 tablespoon dehydrated honeysuckle flowers
- 1 teaspoon dehydrated stevia leaves
- 2 cups boiling water
Instructions
- Measure the lavender level, and if anything a little short. It is the loudest thing in this cup by a distance, and a heaped spoon pushes the whole pot into perfume.
- Crumble the lemon balm between your palms on its way in. The leaf dries into a curl that traps air, and a curled leaf bobs on the surface instead of steeping.
- Put the honeysuckle in whole. Those flowers are fragile already and crushing them releases nothing extra — it only makes the pot harder to strain.
- Let the water stand a minute off the boil before it goes on. Blossom this light scorches, and scorched lavender is the source of the soapiness people blame on lavender itself.
- Steep a quarter of an hour with something over the top. Every minute past that, the stevia leaf starts contributing a liquorice edge nobody asked for.
- Strain it and taste before adding anything else. Stevia leaf is far sweeter than its volume suggests and this blend rarely wants help.
- Store the flowers already blended in a small tin in a dark cupboard, in quantities you will drink within six months. Flower teas do not spoil; they simply stop tasting of anything, and the change is slow enough to miss.
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