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

In fact, as we were perfecting the recipe, Turner smelled it for the first time and his response was, “It smells like candy.” When asked if it smelled like candy in a good way, his answer was an enthusiastic, “Yes!”

Lavender Truffle also showcases locally grown, organic, biodynamic, to-die-for lavender! We’ve been trying to source lavender in the Columbia River Gorge for years. We finally found it, grown and dried 8 1/2 miles from our production space, and it comes with a flavor profile that’s perfectly suited to this dessert tea. 

From the lavender grower, Analemma Wines:

"The lavender is inter-planted between grape vines and cherry orchard in Mosier, Oregon. The intention of the lavender planting is to increase biodiversity and provide foraging for pollinators, both important components of a biodynamic farm.  Biodynamic farming focuses on increasing soil health and biodiversity by including practices like livestock integration, compost preparation, and using medicinal plants as allies to the grapes life cycle. Sowing, pruning, and harvesting are often coordinated with solar and lunar cycles to optimize their forces on plant vitality.  Not only that— often winegrowers will plant aromatic plants like lavender alongside the vines, knowing that the grape skins will weather and absorb the surrounding elements in hope that those aromatics may be captured in the wine. “

This tea contains caffeine.

INGREDIENTS:
Black tea*, Lavender*, Cacao Nibs*, Madagascar vanilla*, Natural vanilla flavor*
*Organic

STEEPING NOTES:
1 tsp: 1 cup 195° water; 3-5 minute steep time

This house blend is small batch and artisan-crafted. Our teas contain no artificial colors, flavors, sweeteners, or ingredients.