Terroir, Craft
The character of our tea begins with the terroir—the soil, climate, and altitude where it’s grown—and is shaped through skilled production. From harvesting to withering, oxidation, and drying, each step contributes to the tea’s structure, aroma, and depth.
Some teas also undergo fermentation as part of their processing. Unlike fermentation in brewing or winemaking, this refers to natural microbial or enzymatic changes that add depth and softness—common in teas like dark oolong or pu-erh.
Selection
We taste hundreds of loose-leaf teas before making a single choice. This process takes time and focus. We evaluate each sample for aroma, texture, depth, and balance. Only a few make it past that first stage.
We’re not just after quality; we’re after a very specific sensory profile. We typically select teas with a natural sweetness so we don’t need to add any sweeteners later in the process.
Pure Yarra Valley Water
In loose-leaf tea, water does more than carry flavour—it defines it. Even the finest tea can fall flat without the right water. That’s why we’re based in Warburton, deep in the Yarra Valley.
Here, water flows from protected mountain catchments in the Great Dividing Range. The land is largely untouched, the chemistry stable. What reaches us is naturally soft and clean—low in total dissolved solids, typically under 50 ppm. That means fewer minerals like calcium and magnesium, which can dull aroma or cloud texture.
Soft water reveals the tea’s full character—clear, layered, and true to origin. We filter lightly for consistency, but we don’t interfere. The purity is already there. It’s the kind of water great tea needs—and it’s exactly why we’re here.
24hr Cold Steeping
We steep our tea using cold water for up to 24 hours to extract as much flavour, aroma, and nutrients as possible—without drawing out any bitterness. Taking our time this way keeps the character of the tea intact. It lets the more subtle parts of the tea, like delicate tannins and mild notes, come through clearly.
Because we’re using cold water, the tea keeps its natural sweetness and gentle floral tones. The result is a smoother, more complex flavour that stays true to the origin of the tea itself.
Adjuncts
To support and elevate the natural character of our loose-leaf tea, we use a select range of adjuncts in small, thoughtful amounts. These include tea culture, organic acid, or verjuice—each chosen to gently boost acidity and add a crisp tartness.
For balance, we may add a pinch of rock salt to soften the mouthfeel, or a touch of grape juice or raw sugar to balance sweetness. These additions are carefully measured to complement—not mask—the depth and richness of the tea.
The Result
The final outcome is a beautifully crafted Sparkling Tea that offers a refined, non-alcoholic alternative to sparkling wine. With a delicate balance of bright acidity, soft tannins, and layered complexity, each sip delivers a crisp, effervescent experience.