FRENCH NAME  EARL GREY PARFUM LAVANDE
BLEND NO.  2000
A well-balanced black tea scented with oil of bergamot and perfumed with the finest lavender buds produces a lovely floral and aromatic infusion that is both soothing and uplifting at the same time. LOOSE TEALEAVES

Certified organic ultra lavender freshly harvested in Provence , France.  Highest quality lavender (tea grade) with the greatest concentration of lavender essential oil.  Lavender oil, aside from being used in perfume, is used for aromatherapy - aiding in relaxation and well being.  During Roman times, lavender flowers were commonly used for scenting Roman baths as skin-restroative treatment.

AROMA: Floral and musty with an uplifting effect
PALATE: Strong and spicy top notes with a sweet, lingering finish

Lavender (Lavandula officinalis or Lavandula angustifolia) is believed to have a soothing effect and can help promote natural sleep. The aromatic flowers are added to tea blends to lend their distinctive perfume and a refreshing quality. Lavender is thought to have been used in Roman times to scent baths and bed linens, hence its name derived from the Latin word lavare, which means to wash. Bergamot oil is known for its calming and restorative properties.

T Madeleines au Miel

 125 g / 4 oz flour   
 1 tsp baking powder   
 125 g / 4 oz unsalted butter   
 30 g / 1 oz honey   
 3 eggs   
 100 g / 3 ¼ oz sugar   
 2 tsp Lavender or Flowery Earl Grey  
 grated zest of 1 lemon  

1) Steep tealeaves in 1 tsp boiling water for 2 minutes. Strain leaves and chop finely, reserving infusion.  
2) Sift flour and baking powder. 
3) Melt butter and honey and allow to cool.  
4) Whip eggs and sugar approximately 3-4 minutes or until pale in colour and light and frothy.  
5) Stir in Earl Grey infusion, chopped tealeaves and lemon zest. Fold in flour/baking powder mixture, then gently fold in the honey/butter mixture.  
6) Chill batter for 30 minutes. 
7) Preheat oven to 450°F, and butter the Madeleine moulds.   
8) Spoon batter into the moulds, filling them ¾ full. Bake at 450°F for 5 minutes, then reduce heat to 400°F, and bake a further 5-10 minutes or until lightly golden brown. Transfer too a wire rack to cool.