Our products
- Tea: we source premium, single-origin teas from around Asia (and some from Australia). There is a plethora of tea flavour options available, including Black Tea, Green Tea, Oolong, Pu'er, White Tea and naturally blended Herbal Tisanes for those that prefer caffeine free beverages.
- Chocolate: all-natural, single-origin drinking chocolate (gluten free & vegan friendly). Using organic raw cacao, blended with organic panela sugar and Murray river pink salt.
- Chai: all-natural (gluten free & vegan options) chai. Dry, powdered and wet options available. Our popular sticky chai is made by blending single-origin organic black tea, 12 fresh spices with Australian raw honey.
- Matcha: all-natural, single-origin Matcha (gluten free & vegan friendly), perfectly balanced and blended with organic raw sugar and rock salt.
- Teaware: thoughtfully designed for the tea drinker, made from high quality material with convenience in mind.
100% Vegan Products
Blended With Certified Organic Ingredients
WTBC* Certified
*World Tea Brewing Championship
Supporting Small Farms
Artisan Approach
Sipping on a cup of tea is an experience. It takes you away from what you are doing and transports you to another world. Tea Journeys farmers tend to their tea bushes like artists – every step of their processing from planting to growing to harvesting and processing is performed by their skilled hands.
Training in the art of tea production typically begins from the early years growing up in the tea fields alongside mum and dad and their local community. We have witnessed so many weddings, births and celebrations over the years from the famers we go back to year after year to bring you these teas.
The tea leaf’s journey from picking to rolling becomes second nature to these old stewards of this beautiful craft of producing these wonderfully exotic teas all with their bare hands.
PICKED
Picked by Hand
Tea leaves are picked early in the morning when the dew is still covering the leaf and they are often picked by female or younger hands due to the dexterity required. Depending on the tea, leaves plucked might be just the “tooth” or bud, two leaves and bud or three leaves and a bud depending on the season and/or the type of tea a farmer processes. The leaves need to be plucked at 180º to the growing of the stem to ensure the sap does not leach back into the pluckings causing any undesirable taste characteristics that will surface later.
WITHERED
Withered by Hand
These leaves are left to wither which is a process that reduces the moisture content of the “fresh leaf.” It is a natural way of desiccating the leaf while also allowing the oils in the leaf to settle before firing.
TOSSED
Tossed by Hand
This process is commonly done using a large wok. The best tea makers often don’t use gloves. As tea is so sensitive to heat, they use human temperature control. If their hands are burning. So are the leaves! In producing tea with our partners, our unpractised hands have suffered burns on all too many digits over the years. When the leaves have been satisfactorily heated, the room smells sweet and fragrant. The leaves are then quickly pulled apart using all the fingers to ensure the leaves do not clump together.
ROLLED
Rolled by Hand
Rolling occurs when the leaves have been heated to the point of softening the cell walls within the leaf. This process is like kneading dough. The kneading breaks the small vascular bundles of the leaf open which releases all the oils, polyphenols and chemical compounds that give tea the enormous vernacular of its tasting profile as well as all the beneficial health benefits that we have come to enjoy. This process is described in Chinese as “opening the floodgates to the full character of the botanical”.
ROASTED
Roasted by Hand
Cooking is the final lock-and-seal process for tea. This is the time when we prevent any further oxidisation or fermentation from taking place. It would be like taking a hammer to your favourite big juicy red apple and banging it up so it was all bruised then placing it in the oven to turn it into a sweet apple chip. Tea when dried offers its final tasting profile. All these steps take careful watch and special attention. For some of the homes of our Mountain Oolongs we know of tea makers making up to 800,000 USD for 60 days of work.
Tea Journeys Training & Education
- We're here to give you all the practical tea knowledge – from how to brew, origin significance and history, as well as the science behind creating a valuable tea experience.
- Food Service Consultation - we work with businesses to help create fast and efficient service, with clear instructions designed to enhance your drinking experience and maximise profits.