We wonder if the people who approved the name “Breakfast In Paris” for lavender tea have been to France.
If they had, they’d know that lavender-accented foods do not abound in Paris. You’ll find them way south in Provence, where the lavender is grown.
Perhaps the namers knew that, but felt that “Breakfast in Provence” wasn’t as fetching a title?
Folks, it’s better to be accurate than slapdash.
But that doesn’t stop us from liking Stash’s new Breakfast In Paris, subtly accented with lavender. We have often steeped dried lavender* into tea for iced tea. We love both the lavender aroma and the alluring flavor.
Breakfast In Paris simplifies the process. There’s no need to strain out and toss dripping springs of lavender.
Stash blends black tea with aromatic, floral lavender and a touch of citrusy bergamot oil. The result is pleasurable with or without milk, hot or iced. The ingredients are all natural; the line is certified kosher by KOF-K.
Stash calls it a breakfast tea†, but you can enjoy it anytime.
Breakfast in Paris: lavender-flavored black tea. Photo courtesy Stash Tea.
It pays to price shop. On Amazon you can pay from 19¢ to 72¢ per foil-wrapped tea bag:
In earlier centuries, tea was a valuable commodity, transported all the way form China by clipper ship. The ship’s captain often was presented with some of the finest teas for his personal use.
This supply was his private reserve, or stash, a term that still denote anything put away carefully because of its preciousness.
†Breakfast teas are strong black tea blends made to accompany a hearty, English-style morning meal and to go well with milk. Examples include Chai (flavored with Indian spices), Earl Grey (flavored with bergamot orange), English Breakfast (Keemun and other black teas), Irish Breakfast (a malty Assam blend) and Orange Pekoe (Ceylon black tea). Breakfast teas are more robust than afternoon tea blends. However, these distinctions descend from an old British tea-drinking tradition. Feel free to enjoy whatever tea you like, whatever time of the day.
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