Our Ceremonial Green Matcha is perfect for traditional preparation, offering an unmatched umami flavour and smooth finish. For more versatile uses, our Japanese Pure Organic Matcha (culinary grade) shines with its subtle vegetal notes and lingering sweetness, ideal for lattes and other creations.

Whether hot or cold, brewing matcha is an art. Here’s how to create the perfect cup:

How to Make Ceremonial Green Matcha the Right Way

• Ingredients: 1 tsp Japanese ceremonial matcha, 60 ml (2 oz) hot water (70°C).

• Instructions:

  1. Prepare matcha bowl by warming it with boiled water.

  2. Prepare matcha whisk by soaking the tips in boiled water for about 10 seconds.

  3. Using the matcha spoon add one spoon of matcha to bowl and 75ml of hot water. (70°C)

  4. In a slow "W" motion, submerge any loose bits of matcha that maybe floating on the surface of the tea.

  5. Whisk the tea more briskly in a back-and-forth motion until the surface of the matcha becomes frothy.

  6. Consume immediately.

Iced Matcha Latte with Pure Organic Matcha

• Ingredients:

  • 1 tsp Japanese Pure Organic Matcha (culinary grade)

  • 60 ml (2 oz) hot water (70°C)

  • 200 ml (7 oz) cold milk (dairy or plant-based)

  • 1 tsp sweetener (optional)

  • Ice cubes

• Instructions:

  1. Add 60 ml (2 oz) of hot water and whisk vigorously in a zigzag motion using a bamboo whisk (or a small hand whisk) until the matcha is dissolved and a frothy layer forms on top.
  2. Mix in 1 tsp of your preferred sweetener while the matcha is warm to ensure it blends seamlessly.
  3. Fill a tall glass with ice cubes. Pour 200 ml (7 oz) of cold milk over the ice.
  4. Gently pour the whisked matcha over the milk, creating a beautiful, layered effect.
  5. Stir gently before sipping or enjoy the aesthetic layers before mixing.

Tea Drop’s matcha, with its exceptional quality and taste, invites you to experience the art of matcha in every sip. Whether you prefer a traditional hot brew, a refreshing iced latte, or any other culinary creation, our matcha brings the best of this centuries-old tradition to your cup.

• 1 ½ tsp Turmeric Latte
• 2 tbsp maple syrup
• 2 tbsp rolled oats
• 30 ml almond milk
• 1 cup coconut water
• 2 cups ice
• Coconut yoghurt (optional)

How to make smoothie

• Combine oats and milk in a small bowl, allow to soak overnight refrigerated.
• Place Turmeric Latte, oat mix, maple syrup, coconut water and ice in a blender and pulse into a frappé consistency.
• Pour into a glass and top with yoghurt to serve!

Our Turmeric Latte blend combines turmeric, cinnamon, cardamom, ginger and black pepper to create a fresh and spicy flavour rich in health benefits.

• 1 passion fruit
• 4 large oranges
• 1 large ripe mango
• 1.5 tsp turmeric latte in 200ml water
• 2 tablespoon sugar (optional)

How to make smoothie

Cut the passion fruit in half scoop out the pulp into a bowl and beat it with a fork to extract pulp from the seeds. Now strain this into your blender.

Add rest of the ingredients to the blender and blend till smooth and creamy consistency is reached.

Did you know that when we call spiced teas chai latte, in India chai is simply known as tea? A chai is a combination of black tea and spices. Chai Latte is a tea that simply shouldn’t be missing from any authentic tea-lover’s pantry.

Tea Drop Chai Latte Range

Hand crafted and blended to perfection, each of our delicious Chai options is a rich & harmonious marriage of whole leaf black tea and spices, creating a superior flavour that’s guaranteed to be the perfect drink any time of the year.

We source our teas and ingredients directly from origins and are made in small batches right here in the heart of Melbourne, so our chai is always fresh. Learn more about our cozy and delicious chai options below.

Traditional Chai Latte

This deliciously rich powder blend makes a creamy and aromatic chai bursting with traditional spices, comforting black tea flavours. The perfect pour as a gluten free latte or chai frappe.

Want to know how to make traditional chai recipe? Click here to find out more! Traditional Chai Latte - Watch Video

Honey Spiced Sticky Chai

Made right in the heart of Melbourne, this artisanal chai brew is blended in small batches and infused with whole leaf black tea, ginger, cardamom, clove, cinnamon, star anise, nutmeg, black pepper & Redgum honey sourced from the flourishing Redgum forests of Australia, to give the blend a whole new level of spice and an enhanced flavour profile.

 A light to medium sweetness that perfectly blends the black tea and spices together in a subtle smokey finish. So, prepare to experience pure bliss with every sip of our Honey Spice Sticky Chai.

How to make a traditional chai recipe using our Honey Spiced Sticky Chai

• Place 2tbsp of sticky chai to jug.
• Cover the chai with hot water (30ml) and allow to brew for 1-2mins.
• Pour in 150ml milk of your choice and steam to 68C.
• Strain into warm glass and garnish with chai sprinkles.

Watch Video

Chai Concentrate

If chai latte is your “go to” everyday coffee alternative, then our Chai concentrate is the perfect choice.

Our Chai Concentrate is a slow brewed blend of whole leaf single origin black tea, fresh spices and kithul treacle; a traditional Sri Lankan ingredient known as the maple syrup of the East. Left simmering for the perfect period of time, this Chai is strained and conveniently bottled in 100% recycled glass for an authentic quality taste ready to enjoy. No preservatives are added and its vegan friendly.

So easy and quick to make. No mess and don’t need to wait. If you have a little espresso machine even more so easier to make.

How to make a traditional chai recipe using Chai Concentrate

• Pour 35ml of Chai Concentrate and 140ml milk of your choice.
• Steam together to 68C.
• Pour into a warm glass.
• Garnish with chai sprinkles.

Watch Video

Malabar Chai Tea

If you don’t like having milk and looking for a chai tea or masala chai, this is the option for you.

Malabar Chai tea is one of Tea Drop’s signature classics. It is a tea of spicy & complex body, with a deliciously smooth finish. The superior flavor is due to superior ingredients including pure black tea, cardamom, cloves, cinnamon, star anise, rose petals & ginger. Our Malabar Chai tea is available in plant-based pyramid tea bags or loose leaf tea.

Tips on frothing the milk at home

Most find frothing the milk the hardest step when making a homemade chai latte. You don't have to have a fancy espresso machine or a milk frother to whip up frothy milk. You can create the creamy texture simply by whisking or blending. Whisking works best for dairy-based milks while blending is best for soy, coconut, and nut-based milks.

• Whisk - Heat the milk on medium to high heat. Use a hand mixer or a metal whisk to vigorously beat the milk. It should take just a few minutes to have frothy milk.
• Blend - Use an immersion blender to froth your milk. For best results, blend the milk before heating it on the stove. Alternatively, you can shake the milk in a large glass jar or a cocktail shaker. Once you add heat, the milk will froth and foam in minutes.

 Health benefits of drinking a chai

• As the chai latte has black tea and contains caffeine. It’s a delicious pick me up for the day and an energy boost in the afternoon.
• Aids in digestion
• High in antioxidants
• Helps reduce pain and inflammation

Give it a chai

Explore and enjoy our range of healthy and delicious chai latte blends. Perfect for making them in the comfort of your own home. Get ready to spice up your day with these rich and creamy blends, that provide immune boosting effects and a clean kick of energy for the perfect pick me up. Give it a chai today.

Tea is one of the world's oldest rituals. It outlasts empires, punctuates grief, anchors mornings, and closes the space between strangers. It is the most drunk beverage on earth after water — and yet, in most kitchens, it is still being made too quickly, with too little thought. That gap is the reason Tea Drop exists.

Why May matters — for tea, and for us

May is the month the world pauses to celebrate tea. International Tea Day, designated by the United Nations and observed on 21 May, recognises tea's role in culture, trade, and the livelihoods of millions of farmers worldwide. It is a moment to think beyond the cup: to the hands that picked the leaf, to the communities built around the gardens, to the ancestral knowledge preserved in every harvest.

It is also, not by coincidence, the month Tea Drop was born.

Twenty-two years ago this May, Ashok Dias founded Tea Drop in Melbourne, and the fact that our anniversary falls in the same month the world gathers to honour the leaf has always felt like more than chance. May is, for us, a season of reflection: on where tea comes from, on what it means to do it well, and on why any of this matters.

For Tea Drop, International Tea Day is not ceremonial. Ethical sourcing through the Ethical Tea Partnership has been part of the business model since the beginning, ensuring fair conditions for every picker at the estates we work with. Sustainability runs through the entire supply chain, from FSC-certified packaging to fully biodegradable pyramid bags and soft-plastic-recyclable pouches.

• Plant-based pyramid bags
• Ethical Tea Partnership
• FSC-certified packaging
• Small-batch, seasonal sourcing

On ritual, tradition, and the patience of good tea

There is a particular kind of patience required to make great tea, and an equal patience required to appreciate it. The ritual of boiling water, choosing a blend, watching the pyramid bag bloom in the cup: these are small acts that do something measurable to the pace of a day.

Tea culture has always understood this. High tea traditions across Britain, gong fu ceremony in China, the elaborate preparation of Japanese matcha, the daily chai ritual across the Indian subcontinent — all of them are expressions of the same truth: that the act of making tea is inseparable from the act of drinking it.

"My understanding of tea came from living with it, not studying it. I saw how it moved through daily life, how people gathered around it, and how much attention went into getting it right."

— Ashok Dias, Founder · Tea Drop

That understanding is not learned from books. It comes from proximity, from seasons spent watching how different elevations, different soils, and different harvest timings produce entirely different expressions in the cup. It is craft knowledge, passed between people rather than preserved in manuals, and it takes generations to accumulate.

It is also, increasingly, at risk. As tea production scales and convenience dominates, the quiet artistry of the tea garden gets compressed into commodity. International Tea Day exists in part as a recognition of that tension: a reminder that the alternative still exists, for those who seek it out.

Twenty-two years in Melbourne

Ashok grew up in Sri Lanka, in a family with three generations of tea merchants and farmers behind them. He came to Australia not simply to sell tea, but to reconnect a new audience with the soulful, careful work that precedes every cup. That mission has not changed.

This May, as Tea Drop turns 22 and International Tea Day approaches, the occasion feels less like coincidence and more like purpose.

The 22nd Anniversary Signature Collection

To mark the occasion, we've launched a limited anniversary collection: six signature blends, each in a complementary tin, chosen to accompany every moment of the day: from the first cup of the morning to the last pause before sleep.

Six tins. One hundred and fifty pyramid bags. Free delivery. Valued at $200, available for $100.

The collection is available now, online and in-store at Brew Bar. It will not return once it sells out.

Explore the collection