Tasmanian Lavender Pu-erh: our Silver Medal blend
Tasmanian Lavender Pu-erh is a blended post-fermented tea that pairs ripe pu-erh tea (普洱茶, pǔ'ěr chá) from Menghai in Yunnan Province with dried lavender flowers grown in Tasmania. It was awarded a Silver Medal at the 2025 Royal Tasmanian Fine Food Awards. The blend brings together the earthy, mellow depth of aged ripe pu-erh and the gentle floral note of Tasmanian lavender into a tea that works well as an afternoon or evening cup.
How a Chinese tradition became a Tasmanian blend
In China, ripe pu-erh and dried tangerine peel (陈皮, chén pí) have been enjoyed together for generations. The pairing makes sense: pu-erh's warm, earthy base complements citrus peel's brightness. I grew up knowing this combination, and it stayed with me when I moved to Tasmania in 2017.
What struck me here was how present lavender is in Tasmanian life. It shows up in food, in gardens, in the air during summer. One afternoon, I was blending teas at our Tea Bar in Salamanca Art Centre and the thought landed simply: what if lavender could play the role that tangerine peel plays in China?
Laura Romanov, one of our customers, later told us: "This tea is a hug in a cup. A tea for the soul. The lavender is not overpowering." That balance was the hardest part to get right.
I started sourcing dried lavender from Tasmanian farms and testing it with different ripe pu-erh teas from Yunnan. The challenge was proportion. Too much lavender and the tea becomes a herbal infusion that loses the pu-erh character. Too little and you wonder why it's there at all. I went through dozens of batches over several months before the ratio felt settled. The compressed pu-erh nuggets from Menghai turned out to be the right base — their smooth, mellow quality gave the lavender room to come through without competing.
What to expect when you brew it
If you've had ripe pu-erh before, you'll recognise the smooth, earthy base. Ripe pu-erh (熟普, shú pǔ) goes through a process called pile fermentation (渥堆, wò duī), where the tea leaves ferment in warm, humid conditions with the help of microorganisms. This breaks down the tea's rougher compounds and creates that thick, mellow body that pu-erh is known for. In Chinese tea culture, ripe pu-erh is traditionally enjoyed after rich meals, which is why many people choose it after dinner.
The Tasmanian lavender adds a floral layer that arrives gently. You'll notice it most in the aroma when you first pour, and it lingers as a soft sweetness in the aftertaste. The flavour develops across multiple infusions. The first steep tends to be more lavender-forward, while later steeps bring out more of the pu-erh's depth.
Another customer sampled it while visiting Tasmania and told us: "It has become a night time staple! The lavender is a beautiful combination with the sweetness of the pu'erh." Tasmanian Lavender Puerh sits in the low-caffeine range — gentler than green, black, or oolong teas — so many customers choose this blend for afternoon or evening cups. If you're sensitive to caffeine, try it earlier in the day first to see how it suits you.
Brewing guide
Western brewing:
- Water temperature: 95-100°C
- Tea amount: 2.5g (1 teaspoon) per 250ml
- Steeping time: 3-5 minutes
- Re-steeps: 2 infusions
Thermos method (for an all-day cup):
- Tea amount: 4g (2 teaspoons) per 800-1000ml
- Water temperature: Boiling
- Steeping time: 1 hour in a thermal flask
The longer you steep this tea, the smoother it gets. If you find it too light at 3 minutes, try 4-5 minutes on your next brew. For the thermos method, I like to fill the flask in the morning and sip it through the afternoon.
Tips from our Tea Bar
At our Tea Bar in Salamanca Art Centre, I often recommend this blend to people who are curious about pu-erh but unsure about the earthy flavour. The lavender softens that initial impression and gives you a way in. If you enjoy it, our straight ripe pu-erh teas are a natural next step.
This tea also makes a thoughtful gift for someone who likes floral or herbal teas but hasn't explored Chinese tea yet. The Tasmanian connection gives it a local story, and the Silver Medal recognition adds something meaningful to share.
Store it in an airtight container in a cool, dark place. Unlike raw pu-erh (生普, shēng pǔ), which can age for decades, ripe pu-erh blends like this one are at their best within a few years of purchase.
Frequently asked questions
What does Tasmanian Lavender Pu-erh taste like?
The base is smooth and earthy from the ripe pu-erh, with a gentle lavender floral note that comes through in the aroma and aftertaste. It's not a strong floral tea — the lavender is a supporting player, not the lead. Many customers describe it as floral, mellow, and easy to drink.
Is this tea caffeinated?
Yes. Tasmanian Lavender Puerh sits in the low-caffeine range — blended ripe pu-erhs sit at the gentler end of the pu-erh family. Many customers choose it for afternoon or evening cups. If you're sensitive to caffeine, try it earlier in the day first to see how it suits you.
Can I brew this tea more than once?
With the western brewing method, you'll get 2 good infusions from one serving. The second steep often has a slightly different character — less lavender aroma and more pu-erh depth. With the thermos method, one batch lasts through the day.
What award did this tea receive?
It received a Silver Medal at the 2025 Royal Tasmanian Fine Food Awards, Tasmania's longest-running fine food competition.
Is the lavender flavouring natural?
There is no artificial flavouring in this blend. It contains only two ingredients: compressed ripe pu-erh tea nuggets from Menghai, Yunnan Province, and dried lavender flowers grown on Tasmanian farms.
Teas mentioned in this article
- Tasmanian Lavender Pu-erh
- "The One" Ripe Pu-erh Cake 2024
- Ripe Pu-erh 2021 Loose Leaf
- Mandarin Pu-erh — the classic Chinese tangerine peel pairing
- Evening Tea Sampler Pack — includes this blend plus three other evening teas
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Published: March 2026 | Last updated: May 2026
If you're in Hobart, drop by our Salamanca Tea Bar — we'll brew whatever interests you, no pressure to buy. You'll also find us at Salamanca Market every Saturday morning.