Lavandula angustifolia is a perennial evergreen shrub of the family of Lamiáceae. Cultivated and harvested in the clean environment of Tibet (Tianshan Bailu County, Xinjiang Uygur Autonomous Region).
Lavender flowers contain vitamins, microelements, acids, coumarins, tannins, triterpene compounds, borneol, geraniol. Tea made from lavender flowers, has sedative effect, promotes deep emotional relaxation and increases vitality.
Lavender can be brewed as tea. Recommended proportion: 1-2 g per 100 ml. The first brew should last for 5-7 seconds. After that make short brews (just for 1-2 seconds), increasing the infusion time gradually. You can repeat this brewing method up to 10 times.
When brewing the flowers give a transparent infusion of light violet color, with a tender, oily taste and charming, relaxing aroma.
