AUSTRALIAN BREAKFAST
BLEND
RED (BLACK) TEA
★ PESTICIDE-FREE
Australia
Australian Breakfast is a blended red (black) tea created by Sharyn Johnston, composed of teas grown in Australia. It is produced from locally cultivated material, carefully processed and blended to achieve a balanced and consistent profile. The infusion is smooth and structured, offering gentle malty notes, soft sweetness, and a clean, rounded finish suitable for daily drinking. MORE
AROMA
Berry, tobacco
TASTE
Tobacco
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2022
RED (BLACK) TEA
★ PESTICIDE-FREE
Australia
Australian Breakfast is a blended red (black) tea created by Sharyn Johnston, composed of teas grown in Australia. It is produced from locally cultivated material, carefully processed and blended to achieve a balanced and consistent profile. The infusion is smooth and structured, offering gentle malty notes, soft sweetness, and a clean, rounded finish suitable for daily drinking. MORE
AROMA
Berry, tobacco
TASTE
Tobacco
AUTHOR: Sharyn Johnston
HARVEST: Spring, 2022
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA)
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Australian Breakfast is a blended red tea developed by Sharyn Johnston, composed exclusively of teas grown in Australia from pure Camellia sinensis. This blend reflects the growing development of tea cultivation in Australia, where producers work with suitable regions and climates to establish a consistent and high-quality raw material base. The project aims to represent a unified expression of Australian-grown tea through careful selection and blending.
The component teas are produced using standard red tea processing methods, including withering, rolling, full oxidation, and drying, adapted to local conditions and cultivars. Through professional blending, individual elements are combined to achieve balance, stability, and clarity, resulting in a consistent and approachable profile. The focus is placed on maintaining both structure and smoothness, ensuring the tea performs reliably across different brewing styles.
Australian Breakfast is designed as a versatile daily tea, suitable for Western-style preparation with longer infusions as well as for multiple shorter infusions. It can also be used in milk-based preparations while retaining clarity when consumed on its own. The result is a tea that reflects the potential of Australian tea production while offering a balanced and accessible drinking experience for both newcomers and experienced tea lovers.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Australian Breakfast is composed of teas grown in different tea-producing regions of Australia, where cultivation is developing under diverse environmental conditions. Tea gardens are typically located in subtropical and temperate zones, including areas such as Queensland and New South Wales, where sufficient rainfall, moderate temperatures, and good sunlight exposure support consistent plant growth. These conditions allow for stable leaf development across the growing season.
The soils in these regions are generally well-drained and vary from mineral-rich to organically active compositions, supporting healthy root systems and balanced nutrient uptake. Cultivation is based on Camellia sinensis, with producers selecting plant material adapted to local conditions, allowing for both structural strength and aromatic clarity in the leaves. Differences between regions contribute to a range of raw material characteristics within the blend.
The integration of multiple terroirs results in a balanced and consistent profile, where brightness, body, and smoothness are combined. The environmental diversity of Australian tea regions supports a clean and well-defined expression, allowing the final blend to reflect both regional variation and overall cohesion.
ORGANOLEPTICS
The aroma of the dry leaves is clean and moderate, showing notes of malt, light cocoa, and a gentle sweet undertone. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing baked bread, soft caramel, and a subtle fruity nuance. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining mild maltiness with delicate sweetness and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with light honeyed tones and a faint malty sweetness. The taste is smooth and well-structured, with a medium body and a balanced, rounded texture. From the first sips, a natural sweetness emerges, supported by warm malty notes and light cocoa nuances, with very low astringency. The profile remains consistent and approachable across multiple infusions, offering clarity and gentle depth. The aftertaste is clean and moderately persistent, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle malty trace remain.
Australian Breakfast is a blended red tea developed by Sharyn Johnston, composed exclusively of teas grown in Australia from pure Camellia sinensis. This blend reflects the growing development of tea cultivation in Australia, where producers work with suitable regions and climates to establish a consistent and high-quality raw material base. The project aims to represent a unified expression of Australian-grown tea through careful selection and blending.
The component teas are produced using standard red tea processing methods, including withering, rolling, full oxidation, and drying, adapted to local conditions and cultivars. Through professional blending, individual elements are combined to achieve balance, stability, and clarity, resulting in a consistent and approachable profile. The focus is placed on maintaining both structure and smoothness, ensuring the tea performs reliably across different brewing styles.
Australian Breakfast is designed as a versatile daily tea, suitable for Western-style preparation with longer infusions as well as for multiple shorter infusions. It can also be used in milk-based preparations while retaining clarity when consumed on its own. The result is a tea that reflects the potential of Australian tea production while offering a balanced and accessible drinking experience for both newcomers and experienced tea lovers.
Australian Tea Masters is an organisation focused on tea education and tea production. Tea blending training, sommelier training, and masterclasses about tea culture, and the tea industry make ATM one of the leading organisation and, for sure, a unique source of high-quality knowledge about tea. The other side is a private label, which offers rare single-origin teas, blended teas, and wellness blends.
TERROIR
Australian Breakfast is composed of teas grown in different tea-producing regions of Australia, where cultivation is developing under diverse environmental conditions. Tea gardens are typically located in subtropical and temperate zones, including areas such as Queensland and New South Wales, where sufficient rainfall, moderate temperatures, and good sunlight exposure support consistent plant growth. These conditions allow for stable leaf development across the growing season.
The soils in these regions are generally well-drained and vary from mineral-rich to organically active compositions, supporting healthy root systems and balanced nutrient uptake. Cultivation is based on Camellia sinensis, with producers selecting plant material adapted to local conditions, allowing for both structural strength and aromatic clarity in the leaves. Differences between regions contribute to a range of raw material characteristics within the blend.
The integration of multiple terroirs results in a balanced and consistent profile, where brightness, body, and smoothness are combined. The environmental diversity of Australian tea regions supports a clean and well-defined expression, allowing the final blend to reflect both regional variation and overall cohesion.
ORGANOLEPTICS
The aroma of the dry leaves is clean and moderate, showing notes of malt, light cocoa, and a gentle sweet undertone. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing baked bread, soft caramel, and a subtle fruity nuance. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining mild maltiness with delicate sweetness and a smooth, warm depth.
The aroma of the liquor in the empty cup is soft and stable, with light honeyed tones and a faint malty sweetness. The taste is smooth and well-structured, with a medium body and a balanced, rounded texture. From the first sips, a natural sweetness emerges, supported by warm malty notes and light cocoa nuances, with very low astringency. The profile remains consistent and approachable across multiple infusions, offering clarity and gentle depth. The aftertaste is clean and moderately persistent, leaving a soft sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle malty trace remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.