We don’t ever try to outsmart Mother Nature. Instead, we farm in full accord with her rhythms, a humble participant in the intricate choreography of the seasons. Edible flowers add extra layers of flavor and aroma to culinary dishes with intriguing variations among them. Our team has chosen their farm favorites and combined them with black and green teas to create custom blends which allow you to experience these culinary aromas while sipping your tea!

 

Lamiaceae

Anise Hyssop, Verbena, Lemon Balm, Mint, Viola, Dianthus, Rare Tea Cellar Organic Green Tea

It is known for its full, round flavor, unique nutty taste, pleasant jade-color, and wonderful aroma.

Amplified with flowers and herbs from The Chef's Garden and The Culinary Vegetable institute.

 

Malvaceae

Cranberry Hibiscus, Roselle Hibiscus, Cocoa Nib, Beet, Vanilla, Organic Regal Earl Grey

Rare Tea Cellar's Organic Regal Earl Grey is a proprietary blend of high mountain estate grown black tea imbued with Italian Bergamot oil. Amplified with vegetables, spices, and herbs The Chef's Garden and The Culinary Vegetable Institute.

 

Rutaceae

Black Lemon, Bachelor Buttons, Cucumber with Bloom, Lemon Peel, Lemongrass, High Mountain Black Tea

High Mountain black tea blended with five types of lemon leaves and two types of lemon peel. Amplified with flowers and herbs from The Chef's Garden and The Culinary Vegetable Institute.

Flowerhouse Tea Trio

$60.00Price
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    Culinary Vegetable Institute

    12304 Mudbrook Road,

    Milan, OH 44846

    Phone: 419.499.7500

    © 2020 The Culinary Vegetable Institute