Lavender tea, a fragrant infusion of dried flower buds, is valued for its floral flavor and calming properties. To create a high-quality tea, proper harvesting and drying are essential to preserve the delicate aromatic compounds. This guide focuses on the methods necessary to ensure the final product is safe and retains maximum flavor potency.
Selecting the Best Lavender Varieties for Tea
The choice of lavender species is fundamental to achieving a pleasant, drinkable tea. The preferred variety for culinary use is Lavandula angustifolia, commonly known as English Lavender or true lavender. This species is highly favored because its volatile oils contain a very low concentration of camphor, which can otherwise impart a strong, medicinal taste. Cultivars such as ‘Hidcote’ and ‘Munstead’ are popular for tea due to their sweet, floral aroma and flavor profile. Other types, such as Lavandula x intermedia hybrids like Lavandin, are less suitable because their higher camphor content can make the tea taste overwhelmingly pungent.
Determining the Ideal Time for Harvest
The flavor and potency of lavender tea depend directly on harvesting when the plant’s volatile oils are at their peak concentration. This occurs when the flower spike has fully formed but before all the individual florets have opened. The ideal window is when approximately one-third to one-half of the flowers on the spike are blooming, while the upper buds remain closed. Harvesting at this stage captures the maximum level of sweet-smelling compounds, such as linalyl acetate, which contributes the desirable floral note. The best time of day to harvest is in the cool mid-morning, after the morning dew has evaporated. This prevents mold and ensures the concentrated oils have not yet evaporated from the sun’s heat.
Cutting and Collection Techniques
To begin the harvest, use clean, sharp tools, such as pruning shears or scissors, to make a quick, clean cut. Cut the stems just above the leaves on the woody base of the plant, removing the entire flower stalk. Aim for stems approximately six to eight inches long, which makes them easier to bundle and hang for drying. Immediately gather the stems into small bundles of 10 to 15 stems, securing them tightly with a rubber band or twine near the cut ends. Remove any leaves before bundling, as they can trap moisture and slow the drying process, ensuring adequate air circulation for uniform drying.
Post-Harvest Processing for Tea
The quality of the finished tea relies heavily on a thorough and proper drying process to preserve the delicate flavor oils. Hang the small, prepared bundles upside down in a dark, dry, and well-ventilated location, such as a closet or attic. This inverted position helps to draw the essential oils down into the flower buds as the stems dry. Avoid direct sunlight, which causes the vibrant purple color to fade and encourages the rapid evaporation of the volatile oils. The drying process typically takes between one to three weeks, depending on the humidity and temperature, and the lavender is completely dry when the stems snap easily and the buds feel brittle.
Once fully dry, the flower buds must be removed from the stems, a process often called stripping or garbling. Hold the stem by the woody end and gently run your fingers down the stalk, allowing the dried buds to fall onto a clean surface. These concentrated buds are the part used for brewing and should be separated from any stem or leaf fragments.
Store the stripped lavender buds in an airtight container, such as a glass jar or metal tin, to protect them from moisture and oxygen. The container should be kept in a cool, dark place, like a pantry, to prevent light degradation of the aromatic compounds. When stored correctly, dried lavender buds will maintain their flavor and potency for up to a year.