Australian Native Tea Recipes
WILD HIBISCUS ICED TEA
Add 1 tsp of Rosella Flakes (hibiscus) to tea ball and place into a glass. Fill 1/4 of the glass with boiling water and allow to seep for 5 mins. Gently shake and remove the tea ball (incl. hibiscus) Add 1tsp honey, a couple of ice cubes and top with cold water. Your beverage should now have a delightful pink hue. Garnish with dehydrated orange and a sprig of mint.
ROASTED WATTLESEED COFFEE
Add 1 generous teaspoon of wattleseed coffee to a heatproof cup and top with boiling water. Add sugar and milk to taste. You can also give it an interesting twist by adding a couple of drops of vanilla extract or some honey for something different.
*As the wattleseed is naturally dried and prepared, some sediment may occur. If it doesn’t bother you, drink it as is, or pour through a coffee filter to remove.
LEMON MYRTLE TEA
Add 1 tsp of Lemon Myrtle Flakes to a tea ball and place into a heatproof cup. Fill cup with boiling water and allow to seep for 5 mins. Gently shake and remove the tea ball (incl. lemon myrtle flakes). Add sugar or honey to taste. Try adding a squeeze of fresh lemon, a chunk of ginger or a pinch of turmeric. Garnish with dehydrated orange.