HERBAL & FRIUT TEAS
Did you know that the simplest cup of tea can be made with nothing more than freshly gathered herbs and a kettle of boiling water? In just five minutes, you can cradle a cup of restorative herbal tea – fragrant, soothing, and entirely your own.
It feels especially magical in summertime, when the garden brims with green abundance, though herbs will happily lend their charm in every season. Each cup is a reminder of how little it takes to make something beautiful.
There are endless blends to explore, each with its own character and mood. Yet, among them all, my heart always returns to Earl Grey. Below you’ll find my recipe – a little Fleur Kitchen twist on a timeless favourite.
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INGREDIENTS
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1 cup loose leaf black tea,
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1/4 cup lapsang souchong loose leaf tea
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Handful of Orange peel
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1/4 cup of dried Bergamot Leaves (I buy this pre-dried) - you can use a food safe bergamot oil - 10 drops if using an oil
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1/4 cup of dried Cornflower Petals (I use blue but have also used purple/pink before)
HOW TO
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For the orange peel, I like to give it a quick whirl in the coffee grinder – just enough to break it into fragrant pieces, while keeping a little texture.
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If you’re working with all dried ingredients, simply combine the tea leaves, bergamot, cornflowers, and orange peel in a jar. Seal it tightly and give it a good shake for several minutes, as though coaxing the flavours to dance together. The blend can be enjoyed straightaway, but I find it deepens beautifully if left to rest for three days, allowing the ingredients to mingle.
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Though best within six months, the tea will not spoil – only gently fade in strength as time passes.
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If you prefer using bergamot oil, pour 10–15 drops into a clean pint jar, swirl it around to coat the glass, then add your tea ingredients and follow the same steps.
For a lighter, more floral variation, add dried lemon peel and a whisper of lavender to create your very own Lady Grey – a delicate twist on the classic.