In the years she spent away from society, Emily Dickinson cultivated an extensive garden. In it, she grew jasmine flowers, cornflowers, roses, and many other flowers, plants and herbs. These flowers appear repeatedly in her poetry so our blend had to be floral. We created a delightful combination of jasmine tea and rose petals that brews to a light ecru cup with long green leaves and rose petal accents. This delicate tea hits you with a strong jasmine taste that’s sweetened and mellowed with the subtle flavors of the rose petals.
Ingredients: Jasmine tea, rose petals, jasmine blossoms, marigold petals and blue cornflower petals.
Brew tea at 195º – steep for 3 minutes.
1 Ounce of loose tea makes approximately 10-12 cups of tea.