The Art of Tea

High Quality Teas Hand Blended in Tasmania

The leading Tasmanian tea brand, since 2000.

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Explore our quali-tea range, handcrafted in Tasmania,
for your health and enjoyment

For over 20 years, the Art of Tea has sourced the finest ingredients and single estate loose leaf teas from around the world to lovingly craft our unique range. Hand blending in small batches at our premises in Kingston, we hold the intention that every customer will enjoy and benefit from our teas.  Savour our artisan blends in the comfort of your home or find us at a growing number of cafes, restaurants, & providores across Tasmania and Australia. Read more about us here

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Who We Support

The Art of Tea has supported our local Bonorong Wildlife sanctuary for over 17 years. Read more about the support we offer here.

How do I use a tea ball or infuser?

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Fill a kettle with fresh cold water (ideally filtered). Turn on to boil (see temperature guide below)
Place one teaspoon of dry tea leaves, per standard cup (250ml), into the infuser.

Place the infuser in a cup

For black tea, chai, rooibos, fruits blends and herbals pour water boiled at 100oC, into the cup

For green tea pour water (almost boiled) at 80-90oC, into the cup

You will see colour emerge from the tea leaves in the cup almost straight away but you should allow the leaves to infuse (steep) for 3 – 5 minutes to get the full flavour.

If you use a large cup or mug, adjust the “1 teaspoon per 250ml” guide accordingly.  A bigger infuser is better for larger mugs or travel cups.

Tip: Try not to overfill the infuser, as the water needs to be able to circulate around the leaves and most tea leaves will swell when immersed in water.  Tea balls (round mesh infusers with a hinge and clip) and springjaw infusers (round with a spring and clip and handle like tings) are generally small and hold approximately 1 teaspoon of tea and can restrict the natural expansion of the leaves when brewing. These are ok if you like weak tea and perhaps use less than 1 teaspoon of tea per 250ml.

Our favourite infuser is the style that fits over most cups and mugs and has a lid to keep the tea warm whilst brewing and a drip saucer to sit the infuser on between making cuppas. This infuser style allows full expansion of the brewing leaves and if you like your tea stronger you can add more than 1 teaspoon of leaves easily.

Image of stainelss steel cup or mug infuser

Good quality tea leaves can be re-used, that is you can make a second or third cup of tea from the same leaves. The brew will be weaker and each time contain less caffeine (see our other article on caffeine in tea.

Our favourite infuser is: Mug Infuser Stainless Steel with lid/saucer

Sugar Glider Blend Rooibos and….Did you know they arent native to Tasmania!?

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Sugar Glider rooibos blendDid you know that the sugar gliders in Tasmania are not native to our island? These cute little marsupials hale from Victora…. and are now wreaking havoc on our critically endangered Swift Parrot species! But we’ve only known about this since about 2018.

Bonorong Wildlife Sanctuary is a place dear to our hearts and we have been supporting them for about 15 years with the sale of Wombat Tea, Eastern Grey Kangaroo Tea, Tassie Devil Tea and yes, even the Sugar Glider rooibos blend. Why?

Well, Samantha, now more frequently known as The Tea Lady, is an ex Environmental Scientist, with a major in Zoology and has wanted to maintain her support for our local native wildlife, plus she was a frequent visitor to Bonorong when her daughter was young.

“We’ve always loved seeing the kangaroo joeys, listening to the screech of Devils and we once had the pleasure of hand feeding the rather adorable Sugar Gliders”.

At the time we began the Wildlife Tea Range, we didn’t know the Sugar Glider was an introduced species to Tasmania, and we didn’t know how dastardly it can be! It’s not the gliders’ fault of course, as it is believed that some people in the 1830’s – 1840’s brought them into the State as pets! Well, they didn’t just stay in their cosy bungalows did they? No! They began pinching the homes of the Swift Parrot!! In about 2018 scientists learned that the gliders were not only taking over highly coveted hollowed tree nests from the Swift Parrot, but also eating the eggs and killing the female parrots as well!

So, we discontinued the Sugar Glider rooibos upon learning of their destructive ways and realising it’s not a native, but upon popular demand for the blend, we brought it back. Importantly however we continue to support Bonorong with the sale of this rooibos along with the other wildlife teas.

If you want to support Bonorong, purchase the Sugar Glider Blend Here, and also learn about how and when the sugar glider was thought to arrive in Tasmania watch this informative video here

EARL GREY TEA origins, history and his signature

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Earl Grey Signature 1836
Earl Grey Signature 1836

Blog Post UNDER CONSTRUCTION:
Here published in DRAFT FORM. Further editing to come… (12/10/23)

Every tea drinker knows Earl Grey tea, the world’s favorite flavored tea. But few people know that the tea is named after Charles, the 2nd Earl Grey and British Prime Minister from 1830 to 1834.
The original recipe for this beloved blend simply calls for black tea with the addition of oil of bergamot, squeezed from tiny lemons grown in the Mediterranean region.
The stories about the origin of the blend are many and varied. Some say the recipe was given in thanks to a British diplomat when he saved the life of mandarin – or perhaps the mandarin’s son – while in China on a mission for the Prime Minister. Some say it was Earl Grey himself who was traveling in China and saved the mandarin. Neither story has ever been substantiated.
Also difficult to explain is the use of bergamot. Bergamot is not a native Chinese fruit, and it has been suggested that bergamot was chosen when the blend was mixed in Britain to replicate the citrus character of some other Chinese plant such as neroli (bitter orange) or citrus Sinensis (orange blossom). Earl Grey’s family say that bergamot was used in order to offset the high level of limescale in the local water of Northumberland, where Earl Grey lived; Stephen Twining says that his family originally blended the tea at the Greys’ request to make it palatable when brewed in London water when the Earl was at Westminster – London water also contains high levels of limescale.

While Twinings claims to have been the original blenders of the tea, Jacksons of Piccadilly also say that they are the owners of the original recipe. Indeed a Jacksons advertisement from 1928 states that the tea was, “Introduced in 1836 to meet the wishes of the former Earl Grey.” The ad goes on to assert, “this fine blend of China tea quickly found favour with other connoisseurs who appreciate the delicate aroma and distinctive flavour.”
With no evidence, no letters or government papers, and no proof anywhere to be found, it is impossible to prove or disprove any of the stories and claims. It may simply be that a clever piece of marketing at some time in the distant past has permanently linked Earl Grey’s family with citrus fruits and diplomatic missions in China. Whatever the origin, it has served western tea culture well for 150 years because it has introduced many a tea novice to the joys of tea drinking.
Excerpt from A Social History of Tea by Jane Pettigrew and Bruce Richardson, (Benjamin Press)

Decaffeinated Tea

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Did you know tea can be decaffeinated in 4 ways?
Read below to learn how and how also you could “decaffeinate” at home?

Firstly Samantha from the Art of Tea spoke on ABC radio on 23rd August 2023 aboout the decaffeination process.
Listen Here for the ABC Hobart Radio interview with Joel Rheinberger

Essentially there are 4 methods, the first 2 being similar and could be named “the chemincal/solvent method”

The two “chemical” processes
Tea leaves can be immersed in a solvent of Methylene chloride or Ethyl Acetate. Immersed in either solvent the tea leaves leach out the naturally formed caffeine molecules, leaving the leaf largely “decaffeinated”.

1.
The Methylene Chloride process is least favourable methos and in many cases the tea leaves having undergone this process are banned from being imported to many countries.

2.
The Ethyl Acetate process, whilst in itself is a natural component in miniscule concentration in a tea leaf, where upon being bathed in a higher concntration as a solvent for the purpose of leaching caffeine molecule, may also be considered as a “chemical extraction ” decaffeination process.

3. Carbon Dioxide (CO2) decaffeination

The third method to decaffeinate tea is the commercially most popular. By pressuring and heating the natural CO2 gas and then exposing the tea leaves to the pressurised CO2 the smaller caffeine molecules release from the leaf. Leaving, in part, the majority of larger molecules of flavour/ flavanoids.

4. Water Method (a) commercial
The fourth decaffeination proces involves at a commercial scale exposing the tea leaves to hot (close to boiling) water for a period of time that results in the caffeine molecules leaching out. The water is then circulated through a carbon filter to remove caffeine molecules then the solution is reintroduced to the tea leaf to potentially allow the tea leaves to reabsorb any flavours and oils.

The above methods remove the majority of the caffeine but there is no certification to prove that all caffeine has been removed. Under certain criteria, eg 2mg caffeine, the term “caffeine free” or “decaffeinated can be used. Country by country labelling specificatons may vary. But Decaf tea and coffee are NOT 100% caffeine Free.

Water Method (b) at home

If you have ever wondered if you can reduce caffeine or “decaf your own tea” .. then yes, and you can do this method at home. There is a simple method.
Though no (post brew) testing is ostensibly possible and the caffeine content remaining is therefore unknown, the following method has been shown to significantly reduce caffeine in tea:

1. Select your favourite tea and place in an infuser (in a cup or a teapot)
2. Boil fresh water (to ~80oC for green, 100oC for black)
3. Pour water over tea leaves
4. Count/set timer for 30 seconds
5. Pour away/discard this first brewed tea
6. Pour over freshly heated water (to ~80oC for green, 100oC for black)
7. Steep to desired stength.

It has been reported that the caffeine molecule exit the tea leaves within 30 seconds of brewing, so the brew you make from step 6 onwards should be a largely caffeine REDUCED cup of tea.

The art of tea suggest that you not to drink caffeinated teas (or other caffeine containing beverages) after 3pm due to the time caffeine takes to dissapate from your body of which can influence your quality of sleep.

Read here to learn about caffeine quantities in tea.

If you would like to listen to an ABC radio interview with Samantha on decaffeinating teas, then listen here.

Read about Rooibos that is natually cafeine free here
Read about caffeine quantities in tea here

Ginger all things

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GINGER AND MORE!
Love ginger?? Or maybe not so much?? Either way, you can’t deny this versatile herb/spice/root/rhizome…what IS it? And why do we blend it so much in tea?

Learn more about ginger !

ginger and tea things
ginger and tea

As tea enthusiasts, we often seek not only delightful flavours but also the potential health benefits that our beloved beverages can offer.

Ginger, scientifically is Zingiber officinale and belongs to the Zingiberaceae family and has been used for thousands of years and has a long history of human use. Its first recorded use dates back to ancient China and India around 2000 BCE, making it more than 4,000 years ago!

Just sayin, at Art of Tea we don’t use 4000 year old ginger in our tea blends, we DO have a 2 year Best Before date… not a 4002 Best Before date!!!! Ewwwww

Whilst many part so the plant can be used for culinary and remedial use, the “root” is the most commonly used part, but, hang on, are we really using the root?? Often referred to as the “ginger root” it is technically the rhizome of the ginger plant. Delving into plant biology, it turns out that roots anchor the plant, absorb water, and grow vertically, while rhizomes are horizontal stems that store nutrients, aid in reproduction, and produce shoots and roots from nodes. Roots primarily focus on absorption, while rhizomes serve as storage organs and facilitate vegetative propagation. Hmmm, but does it matter? Well not for us harvesting and consuming the ginger, and for the ease of well, common language, we refer to ginger root through our product descriptions but… if you are a botanist, gardener, Costa ABC Gardening avid watcher… or just know your up and down of plants, we want to have a bit of disclosure that whilst all of ginger in our tea are from a rhizome we still call it ginger root in our product descriptions.

So, just being honest that we are not super accurate in our tea descriptions ie root not ginger RHIZOME (have to say that’s very hard to do from the manager writing this who is a qualified scientist, but let’s not shoot her on a botanical technicality, eh?! (she did major in zoology and Env Science, not botany)

Let’s move on yeah? Or this may become the new become the new “tomarto/tomaaayto” , “scon/sk-oown” argument….”root/rhizome” … yawning yet?

So those who are curious hereis a snapshot of potential ginger health benefits…

Unleashing the Health Benefits of ginger:

Anti-Inflammatory Properties: The rhizome’s active compounds, such as gingerol and gingerdione, may possess anti-inflammatory properties that could provide relief for arthritis symptoms.
Blood Sugar Management: Preliminary studies suggest that ginger may assist in regulating blood sugar levels, potentially benefiting individuals with diabetes or those at risk.
Potential Anti-Cancer Properties: Some research indicates that ginger’s compounds may exhibit anti-cancer effects, although further investigation is needed to fully understand its potential in this area.
Increase blood flow and circulation, ginger is known for helping warm the body, especially the extremities and increase blood flow for those with poor circulation
Immune Boost: Ginger is known for its immune-boosting potential, aiding the body’s defence against infections and promoting respiratory health.
Headache and Migraine Relief: Ginger may offer relief from headaches and migraines due to its potential ability to reduce inflammation and provide calming effects.

As you brew your favourite tea infused with ginger, embrace the array of potential health benefits that this remarkable root, not sorry, rhizome brings. So, relish the soothing, warmth and invigorating properties that ginger imparts, elevating your tea experience to new levels of enjoyment and well-being.

As we know it can have diverse potential benefits, yet we know everyone doesn’t want a big dose of overwhelming ginger so we have a range of teas and tisanes containing ginger, some more subtle.

Shima Wasabi Leaf and Organic Lemongrass and Ginger Tea
Organic Lemongrass & Ginger
Tassie Tiger Tea

Ginger is in all out Chai teas… including our non caffiene brews

For those traditionalists… why not try the upgraded recipe caffeine free Dandelion Chai??
It now has ROASTED and ORGANIC big KIBBLE DANDELION root!!
this is
WAAAAAAAAAAAAAAAAAAAAAAY better than the unroasted #insipid version we had about 2 years ago
Roasted Dandelion Chai

Royal Tea, Royalty, Royalty! King Charles III, Queen Consort (Camilla), Queen Elizabeth, Prince Philip and even Prince of Wales

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Royalty or Royaltea? That is the question.

The British royals and tea are both steeped in tradition… so we thought we would too!

Introducing our Royalty…Royal Tea range.

Purple and gold crown
Purple and gold crown

There is perhaps nothing more British than tea, and owner, Samantha Brown born in the UK loves a good pot of tea! Saddened by the passing of Queen Elizabeth II in September 2022 she launched a series of new teas to commemorate.

6 new Royal teas

King Charles III Tea
Traditional high grade black teas from the great tea nations of India, China and Sri Lanka. Together with strength, depth and elegant nuances characteristic of a classic tea blend. Fit for the new king!
Celebrate King Charles III coronation on May 6th 2023 with a full pot of tea, some scones and jam.

King Charles III Tea

Queen Camilla Tea (formerly Queen Consort)
This elegant organic black tea is fitting for the new Queen Consort. Uplifting Earl Grey delicately flavoured with sweet and fragrant rose petals. Perfect for high tea in the Windsor Gardens.

Queen Camilla Tea


Queen Elizabeth II Breakfast Tea
When duty calls or just a day in the garden awaits, this organic black tea should fill your cup and your heart ready for the day. This fine leaf tea is most enjoyable sipped from your fine bone china, and served alongside boiled eggs and soldiers.

Queen Elizabeth II Breakfast Tea

Queen Elizabeth II Afternoon Tea
Queen Elizabeth reigned with strength, elegance and a heartfelt smile. This classic black tea commemorates her Majesty. Fitting for any afternoon tea in the garden.

Queen Elizabeth II Afternoon Tea

Prince Philip Tea
This handsome black tea is bold and earthy, yet refined and with lots of character. A worthy cuppa to be called upon anytime of the day.

Prince Philip Tea

Balmoral Breakfast Tea
When the air is misty and bleak or you just feel a little windswept, this strong brew will provide the fortitude you need. A robust brew to savour with family or in the company of your loyal four legged friends.

Balmoral Breakfast Tea

And Best of all a Collectors Gift Box. All 6 teas in one Royal Box
Royal Gift Box

Not to forget the original Prince of Wales tea! Read here how the Prince of Wales Tea originated. Did you know Prince Charles was the 20th Prince of Wales, and now Prince William is the new (21st) Prince of Wales.

Royal tea set
Royal tea set

New, Tasmanian grown tea with a twist! Wasabi Leaf Tea is healthy and delicious

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Wasbi japonica plant Tasmania
Wasbi japonica plant Tasmania

Tasmanian grown Wasabi japonica

INTRODUCING NEW TASMANIAN WASABI LEAF TEAS!

Tasmania is not usually thought of a tea growing state, and for good reason, we only have one small local commercial plantation! People often ask “can tea grow in Tasmania?” Read about that here.

However, other than from the Camellia sinensis plant, which is pruned for black, green, oolong and white teas, Tasmania is home to another plant, traditionally associated with Japan and Japanese cooking, but the leaf of this plant makes a delicious and healthy tisane (a non Camellia sinensis steeped beverage).
We now have the dried leaves from this health boosting plant for our new tea range! Shima, based in the north of Tasmania near Port Sorell, is well known for producing exceptional quality wasabi rhizomes from the true Wasabi japonica plant. A wasabi rhizome is the stem-like part of the wasabi plant that is commonly used in cooking and is well-known for its pungent and spicy flavour. Wasabi rhizomes are usually grated into a paste and used as a condiment in Japanese cuisine, particularly with sushi and sashimi. They can also be used to add flavour to dressings, marinades, and other dishes.

Art of Tea is however delighted to introduce you to the delightful world of
WASABI LEAF TEA!

Now, before you get anxious and think you are going to be sipping a hot green-lava like beverage, we want to assure you the leaf is quite different from the rhizome! The rhizome contains allyl isothiocyanate (AITC), which is what causes the heat and pungency. The leaves have minimal AITC, so minimal in fact that none of our tea-m could detect a single trace of heat or any typical wasabi punch! Trust us, we are tea ladies!!

Wasabi leaf brew flavour
The leaf brewed as a tea is remarkably mild, delicate, slightly vegetal, almost sweet, and could be described even as “soft” on the palate.
So, there is no need for trepidation, these new blends are truly delightful and have a LOT of health benefits! We have written a short blog on our website about these. Read more about the anti-inflammatory, immune boosting, and other health benefits here.

NEW TASMANIAN WASABI TEA LEAF BLENDS

Tasmanian wasabi leaf and Tasmanian green tea 100% Tasmania, Australia grown
First, our Tasmanian Shima wasabi leaf and Tasmanian green tea blend offers a delicate and mellow experience. The premium quality, locally sourced ingredients are carefully blended to create a perfect balance of earthy notes and subtle sweetness in every sip.

Tasmanian wasabi leaf and Tasmanian native pepperberry leaf 100% Tasmania, Australia grown

Next, we have our Tasmanian Shima wasabi leaf and Tasmanian native pepperberry leaf tea blend. This tea is perfect for those who love a little spice in their life. Yes, this one DOES have some ZING, and that’s all thanks to the polygodial found in native Tassie pepperberry (Tasmannia* lanceloata) berries AND leaves. The pepperberry (aka mountain berry) leaf adds a warming kick that is perfectly complemented by the unique flavor of the mild wasabi leaf. This blend is a true 100% Tasmanian delight, and a must-try for tea lovers looking for something different.
*Yes, “Tasmannia” does have a double “nn” 😉


Tasmanian wasabi leaf and organic lemongrass & ginger
Third, the Tasmanian wasabi leaf with organic lemongrass and ginger tea blend offers a zesty and refreshing brew. The combination of the delicate wasabi leaf, warming ginger, and citrusy lemongrass, creates a unique and satisfying tea experience that will leave you feeling refreshed and invigorated.

We invite you to try our new tea blends today and discover the unique and refreshing taste of Tasmanian wasabi leaf!

Tasmanian wasabi leaf and Tasmanian green tea
Tasmanian wasabi leaf and Tasmanian native pepperberry leaf
Tasmanian wasabi leaf and organic lemongrass & ginger

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