Before The Organic Tea Project had a name or a business plan, it started with two friends, two bikes, and a daily ritual.

I grew up in South India with my best mate, Alok. Every day at 10am and 3pm, like clockwork, everything in town would pause. Tools down. Conversations shift. It was time for tea.

We’d ride our bikes to the local chai shop, drawn in by the scent—ginger, cardamom, cloves, cinnamon. That shared pause was more than a drink. It was community, rhythm, and care.

Years passed. We went our separate ways—Alok stayed in India and I moved to Australia—but that ritual stayed with me. Wherever I was, I always found myself craving that same cup. That same feeling.

In 2014, Alok and I reconnected. By then, he’d been working closely with tea gardens in Darjeeling and Assam, helping them transition to organic and fair trade practices. Eight gardens, all run by people he knew and respected. His work had deep roots.

Meanwhile, I’d been tasting my way through teas in Sydney—trying to find something that matched what we grew up with. But nothing came close. It wasn’t just about flavour. It was about trust, care, and origin.

That’s when we decided to start The Organic Tea Project.

Our mission was simple: make whole leaf, organic tea that honoured the people who grew it and the rituals we grew up with. No dust. No shortcuts. Just clean, vibrant tea from gardens we knew by name.

Over the past 11 years, we’ve grown slowly and intentionally. We’ve listened to feedback, worked closely with our growers, and developed blends that reflect our roots—like our sticky chai, made with real forest honey and organic spices.

It’s easy to forget where things start. But we haven’t.

The daily pause that shaped our childhood still shapes this brand. It’s in every cup we make, and it’s something we’ll always hold onto.

Thanks for being part of the story. If you’d like to see where it all began, we’ve made a short film that shares the full journey.

👉 [Watch Our Founders Story]

Our Organic Darjeeling Green is a whole leaf tea made from the high-grown Camellia sinensis variety, known for its gentle, floral flavour and clean finish. Unlike dust-grade teas, our loose leaf and pyramid bags use the full leaf—bringing you a smoother, more complex brew. In this post, we explore what makes this tea special, from the traditional steaming and sun-drying process to how to brew it just right at 80°C.

Our Breakfast Tea didn’t happen by accident—it’s a carefully crafted blend of whole leaves, made to deliver bold flavour, rich colour, and that satisfying morning strength. In this post, we share how we developed the perfect cup, why whole leaf matters, and how to brew it just right—whether you're using a tea bag or brewing the old-school way in a pot.