clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
ear gray tea and ingredients


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

  • Author: Asha
  • Yield: 4 1x


Units Scale
  • 8 cups boiling water (preferably filtered water)
  • 68 bags of Earl Grey tea (alternatively 1 1/22 Tablespoons loose leaf Earl Grey tea )
  • 11 1/2 teaspoons organic dried lavender flowers.
  • 3/4 cup traditional simple syrup or Monkfruit simple syrup
  • pinch of baking soda (helps remove bitterness, optional)
  • pinch of sea salt (to accentuate flavor, optional)


  1. In a large heat-proof measuring cup (such as Pyrex) or bowl, combine tea bags, lavender, and boiling water. Allow to steep for ten minutes. If using loose leaf tea, combine the tea and lavender in a large “tea” ball to steep. If you don’t have a tea ball, allow both the lavender and Earl Grey to steep loose in the container and strain when decanting.
  2. While the tea is steeping, add the simple syrup of your choice ( see post on Simple Syrup Two Ways), a pinch of sea salt and a pinch of baking soda. Stir to combine.
  3. Taste the tea and adjust to your liking. For more sweetness, add additional simple syrup. Be careful how much you add or the tea will become cloying instead of refreshing. If you find the tea too strong, you can dilute it with some additional water. Be careful not to dilute the tea too much as it will naturally dilute once served over ice.
  4. Pour the final tea blend through a fine-mesh sieve into a large heat-proof pitcher or jar/jars (Mason or Ball jars). Use a funnel to make it easier to pour the tea into your container of choice. Cover and cool to room temperature.
  5. Refrigerate until cold and ready to serve.


  1. Fill glasses 2/3 full with ice cubes and poor the cold tea over the ice.
  2. Garnish with fresh lavender stalks or edible flowers (honeysuckle, pansies, violets, nasturtium, etc) and serve immediately.


  • Do not attempt to use more than 1 – 1 1/2 teaspoons of dried lavender flowers, as your tea will begin to taste soapy.
Stay In Touch.

Subscribe for monthly culinary and hosting inspiration from Kitchen Fairy.