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Lavande tibétaine sauvage biologique
Lavande tibétaine sauvage biologique

Lavande tibétaine sauvage biologique

en stock

Picked on the Tibetan plateau, this aromatic lavender is sweet and satisfying.

Country of Origin: Tibet
Region: Tibet Autonomus Region
Grade: Super blue
Altitude: 6000 ft. above sea level
Manufacture Type: Field grown
Cup Characteristics: Picked on the Tibetan plateau, this aromatic lavender is sweet and satisfying. Better than French #1 Provence. Excellent value!
Infusion: Tending purple

Ingrédients: Lavande

Hot Brewing Method: Use 1 heaping teaspoon of Tibetan Lavender per one cup of water and place this into your teapot (many successfully use a tea infuser when making herb tea). Pour boiling water into pot and let it steep for 3-7 minutes. Strain as you pour into your cup and savor one of nature’s best offerings!

Cold Brewing Method: Do Not Pour Hot Liquid directly into a Glass Pitcher FOR ONE PITCHER – Put 6 teaspoons Tibetan Lavender into a 5-6 cup teapot. Pour boiling water into the pot and let it steep for 5-7 minutes. Strain and pour gently into your pitcher. If you wish, you can add ice into the pitcher or pour over ice into a tall glass. For a terrific taste add some honey, cinnamon and fresh raspberries. In the bath: (2 variations) 1. Put a 1/2-cup of Tibetan Lavender and 2 cups of water into a microwave safe measuring cup. Microwave on high for 1 minute and then let sit for 5 – 10 minutes. Strain, and add to a freshly drawn bath. 2. If you don’t have a microwave, simply fill a large tea infuser with Tibetan Lavender and add to your tub as you draw your bath. It’s as simple as that!

Lavender, (Latin: Lavandula angustifolia) is one of the world’s most ancient, and commonly used herbs. The first recorded use of the sweet smelling herb appeared in ancient Phoenician inscriptions dating back to 1000 BC. The ancient Romans were also very fond of the herb and used it as a fragrant bath scent in their public bathhouses. In fact, it is believed that the genus name Lavendula stems from the Latin word lavare meaning « to wash. » Modern botanical science indicates that there are at least 28 known species of Lavender – some of these are wild and some are commercially cultivated – the plant grows everywhere from parts of Africa to China.

The version that we offer here is a wonderfully fresh smelling organic variety that comes from Eastern Tibet – no chemicals or pesticides were used in its cultivation. No one is certain exactly how long the people of Tibet have harvested Lavender. Archaeology indicates that at least as far back as a thousand years Tibetans were using the plant for its physically restorative, and spiritually uplifting qualities. Ancient scrolls indicate that Buddhist monks believed Lavender had a strong « grandmother energy; » they believed its scent contained elements of comfort, compassion, and the wisdom of a long lifetime of experience.

The monks also believed that Lavender had the ability to promote a sense of personal peace and stability, and freedom from mental and emotional stress. The herb still plays a large part in the meditative ceremonies of certain temples and shrines in Tibet – the Dalai Lama himself counts Lavender as one of his favorite herbs. For the Tibetans, Lavender has many other uses as well. The flowers are often prepared as a tea or distilled into an oil and used to treat ailments ranging from headaches and muscle cramps to dizzy spells. It goes without saying that the scent of fresh Lavender is intoxicating. Open a packet and you’ll see what we mean. Close your eyes, inhale the delicate aromas and enjoy the meditative qualities of this herb today. (Incidentally, Lavender makes an excellent ingredient to your own custom tea blends, lending an added layer of depth and delicate floral notes.)

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