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I make this per 16 ounce teapot for one:
1/2 tablespoon of lapsong souchong
1/2 tablespoon plus 1 teaspoon of Earl Grey
1/4 teaspoon dried or fresh crushed lavender buds
Steep for 5 min in a teapot to get best flavor.
Strain into your serving tea pot.
Sweeten with stevia or sugar (do not use honey; it tastes terrible with this).
A dash of cream rounds out the flavor.
Pour into your prettiest tea cup and enjoy.
You can also leave the lavender out but I think it adds so much to the flavors.
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Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Healand co-author of the bestselling book Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine. She's a registered herbalist with the American Herbalist Guild and has taught thousands of students through her online courses. Read about how Rosalee went from having a terminal illness to being a bestselling author in her full story here.