Black
True 'teas' are made from the dried leaves of the Camellia sinensis, the tea plant, which was first cultivated in China and found growing wild in India. Chinese monks and European traders introduced it to Japan, Sri Lanka and other countries. Today there are more than 3000 varieties of tea, each having its own distinct character and named for the district in which it is grown.
Black tea is roll broken after withering, there is no steaming as the enzymes need to remain active. (Withering is moisture evaporating from the leaf.) Roll breaking cracks the surface of the leaf exposing the leaf's enzymes to oxygen initiating oxidation. Oxidation is the process that results in the flavour profiles of Black tea. After FULL oxidation occurs, the leaf is then finished with forced hot air - Information Leaflet
Australian Breakfast
A strong blend of Australian grown Daintree tea (low in caffeine and tannin and grown without pesticides or chemicals) with a touch of Assam (see above) for extra flavour and strength.
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Australian Chai
Australian & Indian grown black teas blended with the chai spices, cinnamon, cardamom, clove, ginger, nutmeg and star anise. Less caffeine than the Indian Chai
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Australian Daintree
Grown in Australia, this all-day tea produces a well rounded, medium-strength cup (only 2.5% caffeine and grown insecticide and fungicide free)
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Blackberry
Premium Ceylon and China teas with blackberries pieces, blackberry leaves and natural flavour
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Blue Earl Grey
An aromatic variation of the classic Earl Grey. Flavours of bergamot oil & beautifully decorated with blue cornflowers
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Ceylon Orange Pekoe
A quality grade of full leaf tea from Sri Lanka. A well rounded and not bitter black tea. Infuse for a full 5 minutes to get best results
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Chocolate & Vanilla
Specialty black tea flavoured with natural vanilla bean pieces and essence from Madagascar. A rich and smooth flavour
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Cinnamon Chai
Ceylon black tea, with extra hand crushed cinnamon quills,& the chai spices, cinnamon, cardamom, clove, ginger, nutmeg and star anise. Perfect for the cinnamon lover.
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Darjeeling
The most refined of Indian teas, grown in the foothills of the Himalayas. It is noted for its clarity, light but flavoursome cup and a distinctive muscatel flavour
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English Breakfast
This traditional best seller is a carefully chosen selection of quality broken leaf from tea estates within Sri Lanka.
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French Earl Grey
French Earl Grey – A new one for Earl Grey lovers, and Art of Tea's best seller! The classic brew with hibiscus flowers, sunflowers & rose petals
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Indian Chai
A hearty blend of Indian and Ceylon black teas with our unique chai blend. More chai spices than our other chai blends, so the strongest.
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Irish Breakfast
Strong, rich and malty breakfast blend with a high percentage of fine leaf tea. Perfect with a cooked breakfast!
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Lapsang Souchong
This large leafed black tea, smoked over fine wood rich in resin, produces a delightful and highly characteristic cup
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Lavender Tea
A delicate blend of Ceylon black tea with Tasmania's Bridestowe lavender. Calming and aromatic.
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Monks Pear
Classic blend of light bergamot and jasmine blooms
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Featured Products
Tassie Devil Tea
$5.50
Help Save the Tasmanian Devil and enjoy some fair dinkum Australian Tea to boot! 50c per 50g box sold goes to the Save The Taamanian Devil Program.
