2 min steep for black tea or 3+ min steep for milk tea
Always add milk first into your teacup before the hot tea. Reversing the order will risk denaturing the proteins in the milk making it less creamy.
Camellia Sinensis (the tea plant), pepper berries, aniseed myrtle, cinnamon myrtle, roasted wattleseed, ginger, cinnamon, cardamom
(all products are organic)
Australia is rich with many edible plants packed with incredible flavours and properties. Despite all these amazing botanicals, there are few Australian tea options...until we came along.
In creating this blend we wanted to integrate some of these native Australian botanicals that represent a proxy to more conventional spices. We used Tasmanian pepper berries instead of conventional black pepper, aniseed myrtle for star anise, cinnamon myrtle for Sri Lankan cinnamon and we added roasted wattleseed for its unique Australian roasted flavour.
Finally we used Australian grown black tea from the pristine tropical region of Daintree in Northern Queensland as the base to bind the chai.
