Made from the leaves and flowers of 10 different herbs, Garden Tea is made to conjure the warmth and the fragrance of a bright summer afternoon during the darker, cooler days of winter. 

While blended to be delicious and wonderfully aromatic, Garden Tea is also an experiment in the creation of a small-scale product with a tiny, circular supply chain. Offered in a limited edition run, the tea takes about 10 months to produce --from sowing and planting, to harvesting, drying and blending, which takes place at the Hudson Valley garden and home studio of its maker, Deborah Needleman.  

While Garden Tea is blended for flavor, rather than for the traditional properties of its herbs,  it is naturally healthful, and soothing to drink both during the day and before bed. The sweet crisp apple taste of chamomile is known to be relaxing, while the most deliciously perfumed of the lemony herbs,  lemon verbena,  feels cleansing to the system after a meal. The tangy, saffron-tasting calendula flowers are known to be an anti-inflammatory, while lemon thyme is good for digestion and mint is energizing. The addition of a small amount of the flowers of Thai basil and anise hyssop, and the seeds of bronze fennel add spice and warmth, while those of lavender and rose are wonderfully uplifting to inhale. 

The tea is offered loose, rather than in tea bags, so that its texture and colors—the muted  pinks, purples, yellow, orange and green-- can be seen and enjoyed.  When brewing, keep the pot or cup covered so that the essential oils and fragrances don’t dissipate. To strain before drinking, either use a tea ball or a strainer that goes into the teapot to brew, or use a tea strainer over the top of the cup when pouring.