09/09/2026
We have become quite sophisticated drinkers in Australia.
We know where our coffee was roasted. We can discuss grape varieties over dinner. We have strong opinions about olive oil.
Tea has somehow remained “English Breakfast or green?”
There is much more going on.
Black tea
Full-bodied, familiar and often malty or brisk. This is the world of English Breakfast, Assam, Darjeeling and Earl Grey.
Green tea
Fresh, clean and often grassy, vegetal or slightly sweet. It is much gentler when made with water that is not quite boiling.
Oolong
The one many Australians are yet to really discover. It can be floral, creamy, fruity, roasted or mineral, sometimes all in the same tea.
White tea
Soft, delicate and lightly processed. Expect gentle floral notes, sweetness and a quieter style of cup.
Matcha
A powdered green tea whisked directly into water, so you drink the whole leaf. Good matcha should be bright green, smooth and pleasantly vegetal rather than harshly bitter.
These five are only the beginning.
Origin, season, leaf grade and the way the tea is made can all change what ends up in your cup.
You do not need to memorise any of it.
Start by noticing what you like.
Your tea education can begin exactly where your coffee one probably did.
With a better cup.