“The taste of Australia in a cup of tea”: Lemon myrtle grower plans international expansion

25 May 2020 --- As native flavors grow in popularity in Australia, lemon myrtle and specifically lemon myrtle tea is emerging as a potential stand-out for international export. Its refreshing lemon flavor and abundance of antioxidants that rivals black tea, has positioned the Australian botanical as a new and unique ingredient for tea blends worldwide, according to Australian Native Products, the country’s largest commercial grower.

Following the recent expansion of its Australian plantations, the grower is poised to expand its offering on the global tea market.

“We’ve seen Australian native lemon myrtle become increasingly popular on Australian cooking shows and in some of our finest restaurants. However, it’s the health benefits of lemon myrtle that are really exciting for tea makers,” says Australian Native Products CEO, James Gosper. 

“Lemon myrtle has more than 10 different antioxidants and anti-inflammatory compounds – more than many other herbal teas. In fact, it has similar antioxidant properties to black tea, but without the caffeine.” 

“Lemon myrtle also has a high level of citral, a potent antioxidant. It’s higher than lemongrass and other lemon-scented herbals  that are common ingredients in tea blends.”

In addition to the health benefits, the rich golden appearance and refreshing taste are also proving popular, with sensory researchers at the University of Queensland finding that participants in a sensory study preferred the appearance, color and flavor of lemon myrtle tea over green tea. 

“Lemon myrtle leaves have an incredibly aromatic and complex lemon flavor profile. When dried into a tea, the flavor becomes a full-bodied, refreshing citrus tea that tastes and smells like the Australian bush. It’s like the taste of Australia in a cup of tea,” says Gosper. 

“Leaders in the Australian gin industry like Four Pillars harnessed the richness of Australia’s native botanicals to create a unique flavor stamp for Australian gin. We think that same flavor opportunity exists for tea.”

Australian Native Products sustainably harvests more than 300 tons of lemon myrtle leaves each year and turns approximately a third of that into dried loose-leaf tea. As its North Queensland plantations mature over the next three years, the company expects production volume to substantially increase by 2021.

The plants themselves are sustainably grown, require no herbicides or pesticides and being native, are drought-tolerant, using as little water in a year as a large household. Having successfully pioneered commercial lemon myrtle farming in Queensland, the company’s North Queensland plantations are also on track for organic certification by 2021.

The bi-products of the harvest are also utilized; turned into microfiber or a mulch which is scattered on the soil around young trees to return nutrients to the soil. This also prevents the growth of weeds and slows the evaporation of moisture from the area where the tree is planted.

“We try to mimic the conditions in subtropical rainforest soils, which is where lemon myrtle naturally grows, to ensure it is a long-term sustainable crop in Australia,” adds Gosper.

“Lemon myrtle has been used by Indigenous Australians for thousands of years, but it’s really been in the last decade that interest in the plant and other Australian natives has started to grow – it ticks a lot of boxes not just on flavor but for its health benefits and sustainability.”

“When international travel returns, we’re very keen to get lemon myrtle into the hands of more tea makers around the world,” concludes Gosper.

Edited by Gaynor Selby

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