Australian native botanicals behave differently to the herbs most tea blending was built around. Lemon myrtle carries more citral than lemon itself, so a little goes a long way. Wattleseed roasts closer to coffee than to spice. Aniseed myrtle is sweeter and rounder than star anise.
These blends use them properly rather than as decoration, on Daintree-grown black tea where the base needs to hold its own.
