Pu Erh tea, pronounced “poo-air”, originates from the Yunnan Province of China and named after the town of Pu Erh where the tea was first cultivated. It still comes from the plant Camellia sinesis but has a completely different processing method and taste to other tea types. It is known to be a tea full of benefits both to the palate and body. Explore and buy Pu Er tea.

The Process

Cultivated from a larger leaf strain of camellia sinensis “Dayeh”. These ancient tea trees with matured leaves are known to be between 500 and 1000 years old. These trees are grown in pleasant regions and can be harvested all year-round, but some experts say the best time to harvest is mid-spring.

There are two types of Pu-erh teas: Raw Pu-erh (Sheng) and Ripe Pu-erh (Shou).

The raw Pu Erh method is made from green tea leaves that are processed in the green tea method. Then the dried tea is compressed into cakes and balls and then aged in a dark location, often for many years. During this time the tea undergoes a form of oxidation caused by the growth of yeast on the tea. The tea is lighter and bright yellow when brewed. The leaves are dark green when dry and boast a mild, slight sweet after taste flavour profile.

The ripe Pu Erh method is made from black tea leaves and is processed the same as raw Pu Erh until the compressing stage. The ripe Pu Erh goes through a process called piling, where the leaves are placed in piles of 25 to 30 inches in height. The leaves are then sprayed with water and covered with a linen cloth which increases the speed of oxidation and changes the colour and flavour of the tea. This tea has a deep amber colour when brewed.

The aging process allows the Pu Erh teas to improve with age like fine wine and is said to retain their freshness for up to fifty years.

Taste 

Conditions and environmental factors can influence the flavour profile of pu-erh tea. Smooth, fruity, peaty, grassy, musky, herbal and earthy are the flavour characteristics of this delightful tea.

Best times to drink 

Pu Erh tea has caffeine and by drinking a cup in the morning or early afternoon, can help increase energy levels. If maintaining weight loss goals, the best time to consume a cup will be one hour after a meal.

How to brew

This tea is traditionally brewed at a higher temperature and can be steeped multiple times to experience the different flavour profiles of the tea.

1. Preheat your teapot and all utensils by swirling with a little hot water and discard. This is to ensure your tea steeps precisely at the proper temperature and use the right amount of water for brewing.
2. Place 5g of Pu Erh loose leaf in tea pot.
3. Rinse the leaves by pouring a little hot water over them, swirl, and discard this "wash". This removes any small pieces of debris and coaxes the leaves to unfurl to be ready for steeping.
4. Fill the teapot with 350ml hot water at 95 to 100 Celsius. Do not use boiling hot water as it can result in bitter flavours.
5. The steeping time of a Pu-erh tea is generally 1 to 2 minutes. If you want to experience the different flavour profiles of the tea, you can brew the tea up to 3 times. 1st brew - 2 mins, 2nd brew - 3 mins, and 3rd brew - 4 mins.

Pu Erh Tea Benefits

Along with a wide range of flavours and varieties, just one cup of Pu Erh can boost your overall health – but how?  Here’s the breakdown of Pu Erh Tea benefits:

• Supporting your digestion — Regarded by some as a “functional food”, it is excellent after a meal to help with digestion. Believed to encourage bowel movement, this tea may even aid with relieving constipation. Being lightly fermented, it is also said to provide a helpful boost to your overall digestive system health.
• Encouraging improved blood circulation — Full of antioxidants, drinking Pu-erh regularly can act to support your blood in absorbing and carrying more oxygen around the body and to all our organs.
• Aiding in mitigating migraines and headaches — By offering a calming and relaxing effect paired with its role in encouraging optimal blood circulation and its obvious hydrating powers, this tea is a great choice for those who suffer from painful headaches.
• Reducing free radicals — Also due to its antioxidant content, Pu-erh tea can assist in our bodies’ fight to control and limit free radicals and their damaging effects.
• Losing weight — If you are working on shaking off a few extra kilos, then add drinking Pu-erh tea to your healthy diet and exercise routine. Some studies have indicated that this tea plays a role in reducing your bodies’ ability to synthesize fatty acids, which would help in your dieting effort.
• Lowering your cholesterol level — While this claim is still not scientifically proven, some early studies have shown that Pu-erh tea contains small amounts of lovastatin (a chemical found in prescription medicine used to lower cholesterol). Created during the fermentation process, more research needs to be done to definitively prove this health benefit of drinking this tea.
• Increase Energy – Due to the caffeine in this tea, drinking a cup can increase your energy levels and help you focus and get through the day. 

Go Pu Erh tea

Unearth the new flavours, taste the difference, and discover the joy that drinking Pu Erh brings to your energy, mood, and health. This fermented and aged tea is one for the true tea connoisseurs. So, buy Pu Erh tea today.

If you love our Peppermint tea and chocolate. Here's a fantastic recipe for some delicious peppermint chocolate brownies! 

Ingredients

• 145g unsalted butter; more for greasing the pan'
• 120g dark chocolate, 60-70% cacao, roughly chopped
• 45g unsweetened Dutch process cocoa powder
• 1/2 tbp. espresso powder
• 4 tsp. Tea Drop peppermint tea leaves
• 250g dark brown granulated sugar
• ​3 large eggs
• ​1/4 tsp. kosher salt
• 65g all-purpose flour

How to make 

Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 7×11-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.

Combine the chopped chocolate, cocoa powder, and espresso powder in a heatproof bowl and set aside.

Add the butter and 2 teaspoons of peppermint loose leaf tea to a small saucepan over medium heat and cook the butter for about 5 minutes, swirling the pan occasionally.

Immediately filter out the tea and pour the hot butter over the chocolate mixture and whisk until the chocolate is completely smooth and melted, then set aside.

Combine the brown sugar, 2 teaspoons of peppermint loose leaf tea and salt in a food processor and finely grind and set aside.

Add the eggs in a large bowl and beat with an electric hand mixer on high speed until light and fluffy. Thereafter mix the finely grounded sugar with the eggs and whisk again.

With the mixer on, pour in the slightly cooled chocolate butter mixture and blend until smooth. Sift in the flour and use a rubber spatula to gently fold until combined.

"Pour the batter into the prepared baking pan and smooth the top with a spatula and bake for around 40mins, until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool."

"Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 12 or 15 bars."

Enjoy!

Try our Peppermint Tea! A taste for all things cool!

The festive season is here, and we’re bringing you not one but three indulgent truffle recipes featuring our Tea Drop Pure Organic Matcha. These truffles strike the perfect balance of sweetness and sophistication, making them ideal for sharing, gifting, or enjoying solo this Christmas.

And the best part? They’re a breeze to make!

In the same spirit of celebration, we’ve partnered with MasterChef Semifinalist Elise Pulbrook to bring you these easy-to-make, on-trend truffle recipes. With her culinary expertise and our premium matcha, you’ll have festive treats that are as delicious as they are impressive.

Why Tea Drop Pure Organic Matcha?

Our culinary-grade matcha is perfect for baking and desserts, offering a vibrant green hue, subtle vegetal notes, and a hint of natural sweetness. Sourced from the finest tea-growing regions in Japan, it adds depth of flavour and a touch of elegance to any recipe. Matcha isn’t just trendy—it’s a versatile ingredient that takes your festive treats to the next level.

Why Matcha Truffles for Christmas in Australia?

While Christmas in Australia comes with warm summer vibes, these truffles are a no-bake dessert that’s light yet indulgent. Whether you’re hosting a backyard BBQ, attending a festive gathering, or relaxing indoors, these cool, creamy truffles are a refreshing and luxurious treat to share.

Ingredients

Matcha White Chocolate Truffles

• 200g white chocolate
• 100ml cream
• 10g unsalted butter
• 25g Tea Drop Pure Organic Matcha, plus extra for dusting

Milk Chocolate Matcha Truffles

• 200g milk chocolate
• 100ml cream
• 10g unsalted butter
• 25g Tea Drop Pure Organic Matcha
• Cocoa powder for dusting

Pistachio & Date Truffles

• 200g milk chocolate
• 100ml cream
• 10g unsalted butter
• 4 chopped dates (soaked in 3 tbsp coffee liqueur)
• 200g toasted pistachios (reserve some for coating)
• 1 tsp Tea Drop Pure Organic Matcha

Method

1. Prepare the truffle base:

   • Melt the chocolate, cream, and butter together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth and glossy.

2. Add flavour:

   • For Matcha White Chocolate and Milk Chocolate Truffles: Whisk in the Tea Drop Pure Organic Matcha until fully combined.
   • For Pistachio & Date Truffles: Stir in the soaked, chopped dates.

3. Chill the mixture:

   • Cover the bowl with cling wrap and chill in the fridge for at least 4 hours or until the mixture is firm enough to roll.

4. Roll and coat:

   • Roll teaspoon-sized portions of the truffle mixture into balls.
   • For Matcha White Chocolate Truffles: Dust with extra Tea Drop Pure Organic Matcha.
   • For Milk Chocolate Matcha Truffles: Roll in cocoa powder.
   • For Pistachio & Date Truffles: Coat in crushed pistachios mixed with a little matcha powder.

A Festive Must-Have

These truffles combine the richness of chocolate with the vibrant, earthy flavour of matcha, creating a festive treat that’s as beautiful as it is delicious. Perfect for your Christmas table, as a thoughtful homemade gift, or simply as a sweet treat to enjoy under the summer sun.

Pro tip: Pair these truffles with iced matcha lattes or tea mocktails for the ultimate Australian summer celebration.

Visit Tea Drop Instagram page to view the full recipe video

This Christmas, let Tea Drop Pure Organic Matcha add a little extra magic to your festivities!

Iced tea is a refreshing and flavourful drink that is perfect for hot summer days. It's made by brewing tea and then chilling it with ice. Iced tea can be served plain or with added flavors such as lemon, honey, or mint. Iced tea is a popular and healthy drink, and there are many different varieties to choose from.

The Best Tea for Iced Tea - Black, Green, and Herbal Infusions

The best tea for iced tea is a matter of personal preference. However, there are three types of tea that are commonly used. These are black tea, green tea, and herbal infusions.

Black tea is the most popular tea used to make iced tea. It has a robust flavour and can hold up well to the addition of sweeteners and other flavours. Some popular black teas for iced tea include Ceylon black tea, Darjeeling, and Earl Grey.

Green tea is lighter and more delicate tea than black tea. It has a slight vegetal flavour and is often used to make iced tea that is a bit more refreshing. Some popular green teas for iced tea include Jasmine, Sencha, and Dragonwell.

Herbal tea is not technically tea, but rather an infusion of herbs, fruits, and flowers. It's a great option for those who want a caffeine-free alternative to traditional tea. Some popular herbal teas for iced tea include mint, chamomile, hibiscus and various fruit teas.

Benefits of Drinking Iced Tea

In addition to being a refreshing drink, iced tea also has several health benefits. Fresh brewed iced tea is always better than carbonated drinks and processed juices. It will keep you hydrated and it’s a great source of antioxidants, which can help boost metabolism. Iced tea also contains less caffeine than coffee, making it a great alternative for those looking to reduce their caffeine intake. Additionally, the goodness of fruits in the tea and garnishing helps keep the immune system and skin healthy.

Infusing Iced Tea with Fruits and Herbs

One of the best things about iced tea is that it's incredibly versatile. You can infuse it with fruits and herbs to create a unique and flavourful drink. Some popular fruits and herbs to add to iced tea include lemons, oranges, strawberries, raspberries, mint, and basil. To infuse your iced tea, simply add the fruit or herbs to the tea while it's steeping. You can also add the fruit or herbs directly to the glass for a more intense flavor and as beautiful garnishing.

5 Delicious and Creative Iced Tea Recipes

Southern Sweet Tea: This is a classic iced tea that is sweet and refreshing. To make it, brew our South Melbourne Breakfast black tea and add sweetener of your choice. Add lemon slices and chill with ice.

Green Tea with Mint and Lemon: This is a refreshing and healthy iced tea that's perfect for a hot summer day. Brew Japanese Sencha green tea, add fresh mint leaves, and stir in honey. Chill with ice and add a squeeze of fresh lemon juice.

Lemongrass and Ginger Iced Tea: This iced tea is packed with flavour and antioxidants. Brew Lemongrass Ginger tea, add fresh apple slices, a cinnamon stick, and a handful of mint leaves, and sweeten with honey. Chill with ice and garnish with a slice of orange.

Strawberry Basil Iced Tea: This iced tea is fruity and herbaceous. Brew English Breakfast black tea, add fresh strawberries and basil leaves, and sweetener of your choice. Chill with ice and garnish with a strawberry and a sprig of basil.

Peach Iced Tea: This is a classic iced tea with a sweet and fruity twist. We use oolong tea for this recipe. Brew Sweet Peach tea, add sliced peaches, and sweeten with honey. Chill with ice and garnish with a peach slice.

How to Make Iced Tea with Fruit Infusions

• Brew your tea using your favourite method.
• While the tea is still hot, add your preferred fruit or herb. You can also add sweeteners of your choice at this point.
• Let the tea steep for a few minutes until it's cool enough to add ice.
• Pour the tea into a glass full of ice and garnish.

Tips to Make Perfect Iced Tea Every Time

• Use loose leaf & brew it twice as strong. Eg: If you normally use 1 tsp of Lemongrass Ginger for a hot tea, use 2 tsp for your cold tea. And if you use a standard 230 ml of hot water, drop that down to 150 ml of hot water.⁠
• Go beyond standard green or black teas. Try fruit teas, rooibos teas and flavoured teas. Try different flavours. You never know what you will enjoy. ⁠
• Sweeten with juice or lemonade. Great alternative to sugar.⁠
• Go wild with fruit. ⁠
• Play with herbal infusions. Like fruit, herbs bring a lot of flavour. ⁠
• Just experiment. Unlike coffee, with iced tea if there’s a flavour you like, you can replicate it. You can have fruity, floral, savory, sweet, umami.

Your Perfect Iced Tea Recipe Awaits You!

Iced tea is a classic summer drink that is perfect for staying cool and refreshed. Whether you prefer black, green, or herbal infusions, there's a perfect iced tea recipe out there for you. Try infusing your tea with fruits and herbs for a unique and flavourful twist. Remember to use high-quality tea leaves and fresh ingredients for the best results. Cheers to a refreshing summer ahead!

Try out one of our iced tea recipes and let us know which one is your favourite!

There's something wonderfully grounding about Hojicha. With its warm, roasted aroma and naturally low caffeine content, this Japanese green tea offers a toasty, mellow flavour that’s both comforting and refined. At Tea Drop, we source and craft our Hojicha with care—roasted and packed at origin in Japan to preserve its distinctive character: nutty, caramel-like, and smooth.

While it’s often enjoyed hot, Hojicha’s roasted profile makes it a superb candidate for a chilled brew. As we welcome warmer days, we’re pairing iced Hojicha with a dessert that elevates the tea experience even further.

How to Brew the Perfect Iced Hojicha

Making iced Hojicha at home is easy and allows you to fully appreciate the tea’s subtle complexity.

What you’ll need:

• 1 tsp Tea Drop Hojicha

• 30mlof hot water (70°C)

• Ice cubes

• 180 ml of Milk of your choice

• Optional: a touch of honey or maple syrup for a sweet finish

Instructions:

• Add 1 tsp of Tea Drop Hojicha to a heatproof cup or small bowl.

• Pour in 30 ml of hot water (at 70°C) and whisk well to release the roasted aroma and flavour.

• Fill a glass with ice cubes.

• Pour in 180 ml of your preferred milk over the ice.

• Add a touch of honey or maple syrup, if desired, and stir to combine

• Gently pour the brewed Hojicha concentrate over the milk.

Elise's Passionfruit Drizzle Cake with Passionfruit Frosting

Ingredients

For the cake:

• 150g unsalted butter, softened
• 160g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 50g strained passionfruit juice/pulp (seed-free)
• Zest of 1 lemon
• 100ml buttermilk
• 200g plain flour
• 2 tsp baking powder
• 1 tsp salt

For the drizzle:

• 80ml lemon juice
• 80g icing sugar
• 2 whole passionfruit (juice and seeds)

For the frosting:

• 250g icing sugar
• 2-3 tbsp strained passionfruit juice (from the pulp of 2 passion fruits)
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 170°C. Grease and line an 8-inch round cake pan with baking paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, passionfruit juice/pulp, and lemon zest.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture in two or three additions, alternating with the buttermilk. Mix until just combined, ensuring no lumps remain.
• Pour the batter into the prepared tin and smooth the top. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
• While the cake is cooling, mix the lemon juice, icing sugar, and passionfruit juice (with seeds) in a small saucepan and heat over a low flame to dissolve. Poke a few holes in the top of the cake using a skewer or fork. Pour the passionfruit drizzle over the cake, letting it soak in. The juicy drizzle will add a burst of flavor and moisture.
• When the cake is cool, use a medium bowl to mix the icing sugar with the passionfruit and vanilla. Adjust the consistency by adding a little more icing sugar or passionfruit juice if needed.
• Once the cake is fully cool and the drizzle has soaked in, spread a generous layer of the passionfruit frosting over the top. You can use a spatula to smooth it out.

The light roast of Tea Drop’s Hojicha brings balance to the tangy sweetness of Elise’s passionfruit cake. Each sip cuts through the richness of the frosting and brightens the palate with gentle smokiness. Whether you're hosting guests or treating yourself to a quiet moment, this duo brings together the elegance of Japanese tea with the vibrant charm of trpoical  fruits.