JOURNAL

Naturally tangy and packed with antioxidants, Hibiscus Tea is more than just a pretty colour. Here's why we love it – and why it's always the real thing.

Artificial flavours in tea? Not on our watch. Here's why we stay true to whole leaves, real ingredients, and natural taste – no shortcuts, no synthetics.

Every box of our tea is designed with purpose—from the Fairtrade gardens where the leaves are grown to the packaging that holds them. In this post, we take you inside the box: from our plant-based bags to the waxed paper pouch that lets the aroma through, and the sleeve that shares your tea’s story, brewing tips, and a thank-you code. Thoughtful tea, from start to finish.

A small squeeze of lemon, a quiet moment in the afternoon — discover how we drink our Earl Grey and why whole leaf tea makes all the difference.

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 on instagram]

👉 [Watch Our Founders Story on Youtube]

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.

Discover the Crucial Role of Water in Brewing the Perfect Cup of Tea

At The Organic Tea Project, we know that the secret to a great cup of tea lies not just in high-quality leaves, but also in the water used to brew them. In this post, we explore why choosing the right water is essential for unlocking the full potential of tea flavours and how simple changes in water quality can transform your tea experience from ordinary to extraordinary. Learn about the impact of water freshness, hardness, and temperature on your brew, and get tips on achieving the perfect cup every time.

Easter isn't just about chocolate eggs and bunnies; it's also a time for baking and sharing delicious treats with loved ones. This year, why not add a spicy twist to your Easter celebrations with our Masala Chai Spiced Hot Cross Buns? Infusing the aromatic warmth of Masala Chai into this classic recipe will make these buns a new family favourite.

Ingredients:

• 200ml milk, plus extra for glazing
• 4 bags of The Organic Tea Project Masala Chai
• 10g quick yeast
• 50g raw cane sugar, plus extra for dusting
• Zest and juice of 2 oranges
• 120g sultanas or raisins
• 450g strong white flour, plus extra for crosses
• 100g cold butter
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp fresh grated ginger
• 2 eggs + 1 for glaze

Preparation Time: 25 minutes (plus infusing and rising) Cooking Time: 25 minutes

Method:

1. Warm 200ml milk without boiling and steep the Masala Chai bags for an hour. Reheat to skin temperature, remove tea bags, then mix milk with yeast and a teaspoon of sugar. Set aside.
2. Soak sultanas or raisins in orange zest and juice.
3. In a large bowl, combine flour and grated butter. Mix in sugar, spices, and a pinch of salt. Beat two eggs and add them to the flour with the yeast mixture, creating a soft dough.
4. Knead on a floured surface for 10 minutes. Place in an oiled bowl, cover, and let rise until doubled in size.
5. Knead the dough briefly, incorporate the drained sultanas or raisins, then form into 16 buns. Place on lined baking trays, cover, and let rise again.
   NOTE: Squeeze out the juice of the sultanas or your mix will get too sticky to handle. 
6. Preheat your oven. Brush buns with remaining egg-milk mixture, pipe or draw crosses with a flour paste, and bake until golden.
7. Glaze with a mix of sugar and boiling water straight out of the oven.

We hope you enjoy making and savouring these Masala Chai Spiced Hot Cross Buns as much as we do. Easter is a time for coming together, creating memories, and sharing joy, and what better way to do so than with a batch of freshly baked, spice-infused buns? Dive into this recipe and let the enchanting flavours of Masala Chai add a novel twist to your Easter celebrations.

Happy baking and Happy Easter from all of us at The Organic Tea Project. Here's to a festive season filled with warmth, love, and delicious treats.

best,

Jonas

Ever brewed tea, full of anticipation for that first delightful sip, only to be met with disappointment? Tea-making is a delicate balance between the choice of tea—be it robust Assam, delicate Darjeeling, or a hearty Breakfast blend—and the brewing method. Whether you add milk and sugar, or prefer your tea straight, mastering the basics can elevate your tea experience.

1. Water Temperature Is Crucial

The perfect tea begins with the right water temperature. Boiling water can destroy the nuanced flavours of delicate teas, resulting in a bitter taste. Black teas excel with nearly boiling water, while green and white teas best unveil their sweetest, fullest flavours at 80°C.

2. Don't Reboil Water

Oxygen-rich, freshly drawn water is essential for a lively cup of tea. Reboiled water loses oxygen, making your tea taste flat. Always use fresh water for each pot.

3. Preheat Your Teapot

A pre-heated teapot can make all the difference, especially for a robust breakfast tea. Classic Chinese iron teapots, which retain heat well, are perfect for achieving a strong brew at the ideal serving temperature.

4. Filtered Water Makes a Difference

The taste of chlorine in tap water can overshadow the subtle flavours of tea, especially in cafes where the focus is on coffee. Filtered water can significantly enhance your tea's taste.

5. Brewing Time Is Key

Brewing time significantly affects the tea's flavour. Over-brewing releases too many tannins, leading to bitterness, while under-brewing results in a weak tea. For a strong breakfast tea, five minutes of brewing is optimal.

6. Proper Storage

The way you store tea is crucial for maintaining its freshness and complexity. Store your tea in a cool, dry, dark place. Our black glass tea caddies not only block out light but also seal out moisture, preserving your tea's quality.

7. Choose Quality Tea

The difference between high-quality, whole leaf teas and lower-grade "dust" teas is stark. The depth of flavour and aroma in whole leaf teas that come in pyramid tea bags or loose provides a superior and more complex experience.

By honing these seven steps, you'll elevate your tea-making from ordinary to extraordinary. Making tea is not just about the preparation; it's about pouring love and care into each pot. Enhance your next tea break with the perfect brew.

Triphala Powder, a treasured Ayurvedic formulation, has been used for centuries to promote well-being and balance. Made from the potent trio of Amalaki, Bibhitaki, and Haritaki, this natural remedy is the perfect blend of taste, nutritional benefits, and holistic healing.

As part of our ongoing efforts to minimize waste and promote sustainability, we have chosen to use 100% recycled cardboard for our outer packaging. The cardboard recycling process in India begins with the collection of discarded paper and card, which is transformed into paper sludge. Rolled out into flat sheets and sun-dried, these sheets are then pressed, flattened, and cut into packaging-ready cardboard.

By using recycled cardboard, we not only conserve natural resources and reduce energy consumption but also decrease landfill waste and our carbon footprint. The natural scent of our packaging serves as a gentle reminder that our choices contribute to a more sustainable future. Together, let's continue to strive for a cleaner and healthier environment for generations to come.