Elderflower and green tea make an easy pairing: one brings sweetness and floral lift, the other brings grass and a light astringent edge. The green tea leaves come from East Asia, picked in spring while they're at their freshest, then steamed and rolled to hold onto their colour and flavour. Elderflower itself is native to Europe and North America, where it has a long history in cordials and desserts as well as folk medicine — the blossoms are dried and blended in to round out the cup with a soft sweetness that echoes spring blooms.
In the cup, expect layered floral notes over a fresh, grassy base, finishing smooth with a lingering aftertaste. It carries a modest 20 to 30 mg of caffeine per cup, light enough for most people to drink through the day without it interfering with sleep, alongside a gentle round of antioxidants typical of green tea. Elderflower has traditionally been used for its calming and anti-inflammatory qualities, and this blend leans into that reputation as a soothing, mellow drink rather than a bracing one — more suited to a quiet moment than a jolt of energy.
To brew it, use about a teaspoon of the loose blend per cup. Heat the water to somewhere between 80°C and 85°C rather than a full boil, which would scald the leaves and dull the flavour. Steep for two to three minutes, then strain. A little honey suits it if you want more sweetness, and it holds up well served hot or chilled, making it a flexible choice across seasons. Once opened, keep it in an airtight container away from light and moisture to preserve the floral aroma.
