When the days get cold, almost without thinking about it, I start adding cream and honey to my morning tea. It’s as if my body knows it needs that little indulgence to prepare for shorter, colder winter days.

Our new tea blend, Lavender Truffle, embodies the indulgence I crave this time of year.

Mellow black tea, floral lavender, a hint of chocolate cacao, and caramely richness — a drinkable lavender truffle!

My new blend also showcases locally grown, organic, to-die-for lavender! We’ve been trying to source organic lavender in the Columbia River Gorge for years. We finally found it, grown and dried 8½ miles from our production space, at Analemma Wines. It has a sweet, herbaceous flavor profile that’s perfect for this dessert tea.

Wondering why a wine producer would plant lavender? The lavender is planted between grape vines at Analemma Wines in Mosier, Oregon, increasing biodiversity and providing for pollinators.

Winegrowers often place aromatic plants like lavender among their vines, in hope that those aromatics will be captured in the grapes as their skins weather and absorb the surrounding elements.

Turner's take on the new blend: When Turner smelled Lavender Truffle for the first time, he looked at me, both amazed and delighted, and said, “It smells like candy.”

“Is that a good thing?” I asked. I had to be sure.

"Yes!" was his enthusiastic reply. 😁

Cheers,
Alexa