Blackbooks Premium Leaf Teas – Price List

Plain Black Teas    

Local Far North Queensland Tea

60g Tin

3.50

Captain’s Breakfast (Indian, Ceylon & Chinese)

60g Tin

7.50

Organic Assam Banaspaty

60g Tin

8.50

Tarry Lapsang Souchong (Smoky)

60g Tin

8.00

Darjeeling - Margaret’s Hope FTGOP1

60g Tin

10.50

Flavoured Black Teas

Farmhouse Breakfast (Roasted Barley & Ginger)

60g Tin

7.50

Earl Grey Romantica (Bergamot & Scotch Heather)

60g Tin

7.50

Sunday Breakfast (Vanilla)

60g Tin

7.50

Chai Masala (Spices)

60g Tin

7.50

Pu-erh Tea                      

Yunnan Provence Slimming & Digestive Tea

60g Tin

5.50

Rosie Wong (Lychee, Haw, Rose & Liquorice)

60g Tin

8.50

Oolong Tea

Formosa Oolong – Green Jade

60g Tin

10.50

Plain Green Teas

Chinese Gunpowder

60g Bag

5.00

Japanese Sencha

60g Bag

10.50

Organic Misty Green

60g Bag

9.50

Flavoured Green Teas

Moroccan Mint Tea

60g Bag

5.00

Chinese Jasmine Flower

60g Bag

5.00

Citron Green Tea

60g Bag

7.00

Japanese Genmaicha

60g Bag

6.50

White Teas

China Pai Mu Tan

60g Bag

10.50

Dragon Pearls / Buddha Tears

60g Bag

15.00

Queen Jasmine Blooming Tea

each ball

4.00

Rooibos Teas

Organic Rooibos

60g Bag

6.00

Savannah Rooibos (Cinnamon, Cardamon, Cloves)

60g Bag

7.50

Herbal Infusions

Chamomile – Sweet German

60g Bag

5.00

Red Rose Buds

60g Bag

6.50

Lemon Myrtle

60g Bag

6.00

Yerbah Mate

60g Bag

5.00

Dandelion Root

60g Bag

6.50

Cleanse Detox

60g Bag

8.50

Relax

60g Bag

8.50

Arthritis Care

60g Bag

7.50

Digestive Ease

60g Bag

8.50

Field of Dreams

60g Bag

9.50

Nourishing Eyes

60g Bag

4.50

Wellbeing Ayurveda

60g Bag

7.50

Fruit Tisanes

Turkish Apple

60g Bag

6.50

Strawberry Patch

60g Bag

8.00

Pina Colada

60g Bag

8.00

Plain Black Teas

LOCAL FAR NORTH QUEENSLAND TEA

Ingredients: Camellia Sinensis black tea.

Origin: 100% Australian Grown in the Daintree region of Far North Queensland.

A black tea with a red earthy tinge to the leaves which produces a light, mild brew with earthy undertones and gives a clear natural taste.

Naturally low caffeine and tannin content. No pesticides used. Can be taken with or without milk or used as a plain iced tea.

1 tsp per cup. Pour in boiling water and brew or infuse for 1 - 3 mins if drunk black. If you like milk added, brew 2 - 4 mins. Add sugar or honey to taste.

CAPTAIN’S BREAKFAST

Ingredients: Black tea (Camellia Sinensis).

Origin: A mix of Indian, Ceylon and Chinese fermented black teas, mixed in Australia.

Produces a strong, full bodied blend with a touch of smokiness.

Carries full cream milk and sugar well. Or even condensed milk!

 Add boiling water to 1 tsp / 3 g.  Brew 4 minutes.  If you like your tea very strong and are adding milk and sugar, use slightly more tea leaves. 

TARRY LASPSANG SOUCHONG

Ingredients: Chinese black tea (Camellia Sinensis).

Origin: China.

A classic smoky tea that goes well with game, meat or bush food.

Tarry Lapsang Souchong is well known all around the world for its unique taste and aroma – its very bold taste is often compared to the taste of cigar and smoked food. Tarry in French means "smoked" and Lapsang is the name of the origin of the tea in China and Souchong is the name of the particular tea tree (Camellia Sinensis) sub-species.

1 tsp per cup and let sit 2 - 3 mins. Add milk and /or sweeten to taste.

ORGANIC ASSAM BANASPATY

Ingredients: Black fermented tea (Camellia Sinensis). TGFOP1 grade.

Origin: Assam region, South India. SGS Certified organic plantation.

An exemplary Assam from organic Banaspaty tea plantation – full bodied and deliciously malty. Goes well with milk, or make it light and serve black. If you like Irish Breakfast or other full bodied tea, you have to try this beautiful tea with good strength.
1 tsp / 3g of tea per cup. Pour in boiling water and let sit for 1- 2 mins if drunk black, or 3 – 5 minutes if milk is to be added.  (Also goes well with condensed milk).

MARGARET’S HOPE DARJEELING 

Ingredients: Black Tea (Camellia Sinensis)

Origin: India. FTGFOP1 “Finest Tippy Golden Flowery Orange Pekoe” (Large leaf grading) – Exceptionally high quality tea with plenty of fine golden tips.

In the 1930’s, the garden was owned by Mr Bagdon. His two daughters sailed from England to India to visit the garden. The younger daughter, Margaret, fell in love with the estate and hoped to return some day. But in the return trip to England Margaret fell ill and died. In her memory, her father renamed the tea garden to “Margaret’s Hope”. This Darjeeling has a light smoky fragrance and classic muscatel characteristics.
1 tsp per cup. Pour in boiling water and let sit 2 mins. Best drunk on its own or with a slice of lemon.

Flavoured Black Teas

EARL GREY ROMANTICA

Ingredients: Ceylon black tea (Camellia Sinensis) infused with bergamot (a citrus fruit) plus pink Scotch heather blossom.

Origin: Mixed in Australia with imported ingredients.

A classic black tea with a smoky and fragrant flavour. Scotch heather is a common herb in Scotland, the flowers are tasteless but it are often used for relieving coughs and colds and as a diuretic. Bergamot can be useful to lift a depressive mood and reduce cold symptoms. Earl Grey was named after a British Prime Minister in 1830.A great cuppa to wake up to or complement a crème brulee!

I tsp/ 3gr of tea per cup. Pour in boiling water and let it sit for 2 mins. Good with a slice of lemon.

SUNDAY BREAKFAST TEA

Ingredients: Ceylon black tea (Camellia Sinensis), Rooibos, vanilla flavour.

Origin: Mixed in Australia with imported ingredients.

Sweet and floral, Sunday Breakfast is made from a fine selection of black tea such as Vanilla Ceylon, plus a touch of Rooibos for its "caramel-like roundness". If you have tried other Vanilla black tea and liked it, this is even nicer!

I tsp/ 3gr of tea per cup. Pour in boiling water and let it sit for 2 mins or 3 mins if drunk with milk and sugar.

FARMHOUSE BREAKFAST TEA

Ingredients: Black tea (Camellia Sinensis), roasted barley, ginger.

Origin: Mixed in Australia with imported ingredients.

Love a strong cup of tea? Farmhouse Breakfast has a strong robust taste mixed with roasted barley and a touch of ginger. Good cup to wake up to. Great with milk.

1 tsp per cup. Pour in boiling water and let sit for 2 min if drunk black.  Use a heaped teaspoon or more to taste and infuse for 3 - 4 mins if drunk with milk and sugar.

Tastes great with evaporated or condensed milk or iced too!

CHAI MASALA

Ingredients: Black tea (Camellia Sinensis), cinnamon, cardamom, ginger, rose petals.

Origin: Mixed in Australia with imported ingredients.

It is said that a king in ancient India invented this rich black tea. A great body warming drink for the winter and refreshing in the summer when iced. Chai Masala is an ideal alternative to a hot chocolate for those indulging moments.
1 tsp / 3 g of tea if you like your tea black. Pour in boiling water and let sit 2 mins.  If you like your chai with milk, then use at least 1 heaped tsp of chai or more to taste and brew for at least 4 mins. Then add milk and sugar to taste.
To make a milky chai latte, mix half hot milk with half hot chai or brew the chai in a saucepan of milk.

Pu-erh Teas

PU-ERH TEA

Ingredients: Pu-erh – Post fermented tea (Camellia Sinensis).

Origin: Yunnan Province, China

A special woody, earthy flavour and aroma, Pu-erh yields a strong colour brew but not bitter at all. Gentle to the stomach, Pu-erh is known in Chinese medicine to help with digestion and as a good fat cleanser after eating heavy greasy food.  Also known as “slimming or weight loss” tea and may help lower cholesterol.

Like a fine wine or scotch, it tastes better as it ages. This Pu-erh is 2 -3 years old and ready to drink.
1 tsp / 3g of tea per cup. Pour in boiling water and discard first quick infusion. Then pour in fresh boiling water and let it sit for 2 – 3 minutes and enjoy. Goes well with Chrysanthemum.

ROSIE WONG PU-ERH TEA

Ingredients: Pu-erh and lychee black tea (Camellia Sinensis), haw, liquorice and rose petals.

Origin: Mixed in Australia with imported ingredients.

Slimming and looking radiant, Rosie Wong is a fragrant colourful mix with a tangy kick – a good after-meal cup to help digestion! Haw is a fruit with berry texture which has a great tangy flavour. It is often used in Chinese tonics for kids to whet their appetite.

Pu-erh is known for its properties of lowering cholesterol and slimming. Don't be put off by the strong colour brew; it is not bitter and is great for warming the body!

1 tsp per cup. Brew for 2 - 3 minutes.
Tastes great hot or iced.

Oolong Tea

FORMOSA OOLONG (GREEN JADE)

Ingredients: Oolong tea. (Camellia Sinensis)

Origin: Taiwan.

Formosa Oolong tea is highly regarded in the world of Asian tea. Traditionally it has been treasured by many who are seeking better body shape and skin in Asia. Oolong (Wu-Long). Oolong, in Chinese means "Black Dragon". Folklore has it that a black dragon (Oolong) was found sleeping, coiled around the tea plant when the first brew of oolong tea was served by the tea planter to his neighbours.

This tea is partially fermented and makes a light honey-green infusion with lovely misty floral-grass fragrance.

1 tsp per cup. Add slightly cooled boiled water and infuse 2 - 3 mins. Its 2nd and 3rd infusion tastes the best when drunk warm-hot. It will leave a sweetish aftertaste in your mouth.

Plain Green Teas

GUNPOWDER GREEN TEA

Ingredients: Chinese green tea (Camellia Sinensis)

Origin: China

Tightly rolled green leaves which resemble the tiny gunpowder pellets.

A rounded but smoky taste. A popular green tea served in cafes.

• 1 tsp / 3g per cup. Allow boiled water to cool slightly and then steep for 2 mins. 
•  

SENCHA GREEN TEA

Ingredients: Green tea (Camellia Sinensis)

Origin: Japan

Sencha is the most common Japanese green tea. Unlike many inferior Sencha teas (often from China), a well made Sencha has a grassy fragrance and makes a tasty golden-green brew. Our Japanese tea supplier makes this special blend with broken leaves to make a Sencha that suits the Australian palette (less bitter than some traditional Sencha).

1 tsp / 3g per cup. After the water is boiled, pour it into a cup first to cool the water slightly then pour this water directly onto the tea leaves. Brew ½ - 1 min only or it will become bitter.

ORGANIC MISTY GREEN

Ingredients: Organic Chinese green tea.

Origin: Zhejiang, China. Certified by IMO.

This organic green tea from China has slender emerald colour leaves and its brew has a smooth roundness on the palette and a fresh, brisk finish.

Misty Green is so called because it is grown in high altitude in the Zhejiang province.

Green tea is rich in antioxidants and is said to have weight management and good general health properties.

 1 tsp per cup. Allow water to cool off the boil then steep 1 min only. Add honey if desired.

Flavoured Green Teas

MOROCCAN MINT GREEN TEA

Ingredients: Green tea (Camellia Sinensis), peppermint leaves.

Origin: Mixed in Australia with imported ingredients.

Slightly smoky, very refreshing and may help relieve headaches and indigestion. 

1 tsp per cup. Pour in boiling water and let sit for 2 - 3 minutes. 

Traditionally served with lots of sugar. Try adding just a small amount of sugar to enhance the flavour.

JASMINE FLOWER CHINESE GREEN TEA

Ingredients: Chinese Green Tea (Camellia Sinensis)

Origin: China

Green full flavoured tea with strong jasmine.

Similar to the type commonly served in Chinese restaurants.

Brew 2 mins with water cooled off the boil.

Add honey if desired.

CITRON GREEN TEA

Ingredients: Green tea (Camellia Sinensis), mandarin peel, orange natural flavour.

Origin: Mixed in Australia with imported ingredients.

A refreshing blend with great citrus flavour. Goes well with fresh ginger or a sprig of fresh mint.  Good as an iced tea also.

1 tsp / 3g per cup. Add hot but not boiling water and steep for 1 min only.  Overbrewing or boiling water will cause bittnerness!

GENMAICHA GREEN TEA

Ingredients: Japanese Bancha (Camellia Sinensis), roasted rice and popcorn.

Origin: Japan

A good tea frequently served in Japanese restaurants with seafood, BBQ or grilled dishes. Has a grassy – nutty flavour.

1 tsp / 3g per cup. Add hot but not boiling water and steep for 2 mins. 

Overbrewing or boiling water will cause bittnerness.

White Teas

CHINA PAI MU TAN ORGANIC WHITE TEA

Ingredients: Organic white tea (Camellia Sinensis)

Origin: Zhejiang, China. Organic plantation certified by IMO.

This delicate tea was traditionally reserved for the Emperor. Research has proved high levels of antioxidants, naturally low caffeine content and germ killing qualities.

Also known as White Peony, (Bai Mu Dan) this is one of the most popular white teas. Light in colour, the brew is slightly smoky and dry in taste.

Allow boiled water to cool (pour into cup or pot), add 1 tsp per cup and then brew 2 - 3 mins. Re-infuse 2 - 3 times. Add honey if desired

DRAGON PEARLS / BUDDHA TEARS

Ingredients: Jasmine infused white tea. (Camellia Sinensis)

Origin: Fujian China

Watch these beautiful hand rolled Jasmine scented tea pearls slowly uncurl into premium Silver Needle young white tea leaves. A lovely light cuppa for any time of day.

Naturally high in anti-oxidants and low in caffeine.

Handy and no fuss to take to work. Can be reinfused 2 - 3 times.

1 tsp – about 5 - 6 beads per cup. Use hot but not boiling water.

QUEEN JASMINE BLOOMING TEA

Ingredients: Silver Needle White Tea, Jasmine flower, Lily petal.

Blooming teas are hand crafted into delicate blossoms that bloom delightfully in a glass teapot for your tea drinking pleasure. The practice of hand-tying leaves is an age-old Chinese art that dates back to the Song Dynasty.

White Tea is known for its rarity and health benefits.

Add boiling water to the bouquet tea ball (sitting in a teapot or jug) – enjoy once the tea ball finishes "blooming". Each ball serves at least 6-10 cups and can then be re-infused 2 = 3 times.

Rooibos Tea

ORGANIC ROOIBOS

Ingredients: Organic Rooibos

Origin: South Africa. Certified by ACO

Also known as red bush tea and rooibush. (Aspalathus linearis) It is pronounced “roy-bos”. Rooibos is the national drink of South Africa. A good night cup for children and all ages.

Rooibos is a caffeine-free herbal alternative to your black tea; a natural source of antioxidants and minerals. It may help soothe skin allergies and upset stomach and is good for general wellbeing.

A good alternative for a black tea drinker trying to cut down on caffeine and move to herbal infusions.
1 tsp per cup. Pour in boiling water and let sit 2 – 3 mins. Goes well with honey and milk. Or drink black with a slice of lemon and mint.

SAVANNAH ROOIBOS

Ingredients: Rooibos, cinnamon, cardamon, cloves, ginger.

Origin: Mixed in Australia with imported ingredients

An invigorating chai like herbal infusion to warm and wake up your senses gently. 

Also known as red bush tea and rooibush, Rooibos (pronounced “roy-bos”) is the national drink of South Africa. Some black tea drinkers move to rooibos because it has a similar taste to black tea and can be served with milk and sugar like a "regular tea". Rooibos is naturally caffeine free and traditional use in Africa includes relieving anxiety, skin complaints and upset stomach.
I tsp/ 3gr of tea per cup. Pour in boiling water and let sit for 3 mins. Add a slice of lemon or goes equally well with a touch of milk and honey.

Herbal Infusions - Single

CHAMOMILE – SWEET GERMAN

Ingredients: Sweet German Chamomile (Matricaria Recutita)

Origin: Egypt

Great as a before-bed cuppa for adults and children. It may help calm the nerves and soothe he eczematic body. Traditional use includes relaxing, common cold, digestive system complaints, menstrual cramps, nervousness and sleeplessness.

1 heaped tsp per cup. Pour boiling water into infuser or pot and sit for 2 - 4 mins. Sweeten with honey if desired.

RED ROSEBUDS

Ingredients: Rose Buds (Rosa Chinensis)

Origin: China

Great for relaxing, skin toning and known to help relieving women’s complaints in Chinese Herbalism. Rose has been widely consumed throughout Asia as the woman’s drink for its female wellbeing properties. The Vitamin C content makes it good for niggly throats and the common cold. Cooled rose infusion can make a morning face refresher.

A popular infusion that tastes great with a little drizzle of honey. Goes well with a little bit of ginger or chrysanthemum. A few rosebuds also make a great additive to many other teas.
1 tsp per cup. Pour in hot water and stand for 2 – 3 mins.

LEMON MYRTLE HERBAL INFUSION

Ingredients: Lemon Myrtle (pesticide free)

Origin: NSW, Australia

An Australian native tree, Lemon Myrtle has a unique, uplifting flavour and aroma described as a blend of lemongrass, lime and lemon.

Traditionally used by Coastal Aboriginals as an aromatic spice and a dressing for wounds.

1 tsp per cup. Add boiled water and sit for 1 - 2 min. Add honey for sweetness if desired. Also tastes great chilled.

MATE HERBAL INFUSION

Ingredients:(Yerba) Mate   Origin: Argentina

Yerba Mate (pronounced "yerba mahtay") is a medicinal and cultural drink of ancient origin. Introduced to the world by the Guarani Indians of South America and grown mainly in Argentina, Paraguay, Uruguay and Brazil.

Mate is said to have the following traditional efficacies: increase mental alertness, aid weight management by decreasing the hunger craving, boost to the immune system, cleanse the colon, diuretic and encourage perspiration, allergy such as hayfever.

Unlike most herbal infusion Mate contains caffeine.

1 tsp per cup. Pour in boiling water and stand for 1 -2 mins. Can also be made with cold water, orange juice or pineapple juice.

(South Americans traditionally brew a very thick infusion in a gourd and suck through a metal straw (bombilla). We recommend this safer, gentler approach)

DANDELION HERBAL INFUSION

Ingredients: Ingredients: Dandelion (root only) (Taraxacum Officinale)

Origin: Europe

Dandelion infusion is easy to drink and is a safe good tonic to drink everyday as a defender of the liver's vitality. It is a mild laxative that helps digestion. A good choice if you have been overindulging in alcohol or fast foods.

Dandelion contains iron, calcium, vitamin D, A, B, choline, silica and magnesium.

 1 heaped tsp per cup. Pour boiling water into infuser or pot and sit for 2 - 3 minutes, or longer to taste if you like it strong.

Sweeten with honey if desired.

Herbal Infusions - Mixed

CLEANSE – DETOX HERBAL INFUSION

Ingredients: Calendula (Marigold), Ginger, Red Clover, Dandelion Root, Nettle, Hibiscus, Spearmint.

Origin: Imported ingredients, mixed in Australia

Easy to drink, a little minty and great for detoxification!

Naturally caffeine free. Marigold is known as “nature’s skin healer” and Dandelion has strong liver cleansing qualities.

 1 heaped tsp per cup. Pour boiling water into infuser or pot and sit for 2 - 3 minutes, or longer to taste if you like it strong.

Sweeten with honey if desired.

RELAX HERBAL INFUSION

Ingredients: Linden (lime blossom), rose, peppermint, calendula (marigold).

Origin: Mixed in Australia with imported ingredients

A minty floral infusion to help relax your breathing and calm your system. A good reward at the end of a hard day to relax on the couch!

1 tsp per cup. Add boiled water and sit for 2 – 3 mins, or longer to taste if you like it strong. 

Add honey for sweetness if desired.

DIGESTIVE EASE

Ingredients: Peppermint, chamomile, lemon balm, liquorice root, yarrow flowers, lime leaves

Origin: Mixed in Australia with imported ingredients

A good minty after meal cuppa that will keep your tummy happy.

Many know Peppermint helps digestion, and chamomile soothes the nerves. Yarrow flowers in this mix, is another healing herb that was used by Native Americans for curing wounds, bleeding and infections. Indian Ayurveda and Chinese medicine uses yarrow to cure problems relating to the energy channels of the body, bladder, kidney, liver and spleen problems.
1 tsp per cup. Add boiled water and sit for 2 – 3 mins, or longer to taste if you like it strong. 

ARTHRITIS CARE HERBAL INFUSION

Ingredients: Celery and coriander seeds, meadowsweet, burdock, birch, ginger, nettle and lemongrass.

Origin: Mixed in Australia with imported ingredients.

Celery seeds, meadowsweet and birch have been traditionally used to help aching joints, while ginger is warming.

1 tsp per cup. Pour in boiling water and let sit for 2 - 3 minutes. (Longer to taste if you like it strong)

Honey may be added for sweetner.

FIELD OF DREAMS HERBAL INFUSION

Ingredients: Rooibos, passionflower, chamomile, linden, hops, rose petals, peppermint, and lemongrass.

Origin: Mixed in Australia with imported ingredients.

Relaxes the body and promotes a healthy sleep.

1 tsp per cup. Pour in boiling water and let sit for 2 - 3 minutes.  (Longer is okay if you like a stronger flavour)

Sweeten with honey if desired.

NOURISHING EYES HERBAL INFUSION

Ingredients: Wolfberry (Goji berry / Lycium Barbarum), Cassia seeds (Cassia Obtusifolia) and wild chrysanthemum (Chrysanthemum Indicum)
Origin: Mixed in Australia with imported ingredients.

Chinese herbs traditionally used for nourishing eyes, to reduce or prevent internal body heat, red eyes and sore throat.

Wolfberry / Gou Qi Zi has been long used in or revitalising the liver and kidneys. Cassia seeds / Jue Ming Zi is known in to clear heat in the liver and brighten the eyes, dispel wind and moisten the intestines. Wild Chrysanthemum / Ye Ju Hua has a stronger taste than the common yellow chrysanthemum hence should be used sparingly
1 tsp per cup. Pour in boiling water and stand for 2 - 3 mins, or longer to taste if you wish.

WELLBEING HERBAL INFUSION

Ingredients: Fennel, rosehip, cloves, lemongrass, peppermint, ginger, dandelion roots, cardamon, liquorice, black pepper, calamus peeled root.

Origin: Mixed in Australia with imported ingredients.

An exotic blend with Ayurvedic traditions that promotes good health maintenance for all body types.

1 tsp per cup. Pour in boiling water and stand for 2 - 3 mins, or longer to taste if you wish.

Fruit Tisanes

TURKISH APPLE FRUIT TISANE

Ingredients: Dried apple pieces, natural flavour.

Origin: Europe

A traditional drink from Turkey, however without the truckloads of sugar!  A great after dinner beverage to help with digestion. Traditionally served very sweet, however this tisane is made with real apple pieces and has no added sugar. However a small amount of raw sugar will enhance the flavour, so add to your own taste.

Makes an excellent iced tea. Make double strength (2tsp per 200ml cup) and add ice.

1 tsp per cup. Pour in boiling water and let sit for 5 minutes or up to 10 minutes for if making iced tea. Goes well with rosebuds or a sprig of mint or a slice of orange added.

STRAWBERRY PATCH FRUIT TISANE

Ingredients: Strawberry, apple, hibiscus, linden, rosehip, raspberry and strawberry leaves, flavour.

Origin: Mixed in Australia with imported ingredients.

A sweet, fruity blend with linden to relax. Naturally caffeine free.

Tastes great hot or iced. Great with soda for mocktails or vodka for cocktails!

1 tsp per cup. Add boiled water and sit for 5 mins or more to taste. 

PINA COLADA FRUIT TISANE

Ingredients:  Hibiscus, apple, rosehip, pineapple, winter melon, coconut, flavour.

Origin:  Mixed in Australia with imported ingredients.

Great tropical flavour, enjoy the light coconut taste with a little tang and pineapple taste of Pina Colada.

Tastes great iced for a summer family party!  A little bit of brown sugar with enhance the flavour. 

1 tsp per cup. Pour in boiling water and let sit for 2 - 3 minutes.  If you like the taste strong use double the amount and infuse up to 5 minutes – it will not become bitter.