The Native Tree Farm Brewing Guide

Every Native Tree Farm tea is different, but they all share one recommendation: brew at 80°C.

This lower temperature preserves the natural flavour, aroma and character of the leaf, allowing each botanical to unfold gently rather than extracting unnecessary bitterness.

Whether you're brewing mānuka, kawakawa or kūmarahou, these guidelines provide a consistent starting point.

Water Temperature

Recommended: 80°C

If you don't have a thermometer:

• Bring fresh water to the boil.
• Allow it to cool for 3–5 minutes.
• Pour once the steam has softened slightly.

This simple method produces a smoother, more balanced infusion.

Leaf to Water Ratio

For a balanced cup (250ml):

• Loose leaf: 1 teaspoon
• Tea bag: 1 tea bag

If you prefer a stronger cup, increase the brewing time rather than adding more leaf.

Brewing Times

• Light infusion: 1 minute
• Balanced infusion: 2 minutes
• Full-bodied infusion: 4 minutes

A Second Infusion

The loose-leaf native teas can be brewed a second time.

Increase the second steep slightly to draw out the remaining flavour and aroma.

If Your Tea Tastes Bitter

Native botanicals naturally contain tannins and other plant compounds that contribute to their flavour.

If your tea becomes overly bitter:

• Brew closer to 80°C.
• Shorten the steeping time.
• Avoid squeezing tea bags after brewing.

Gentle preparation produces a cleaner, more refined cup.

Brewing Native Powders & Lattes

Kawakawa Latte is prepared differently from loose-leaf tea.

• Add 2 teaspoons to warm (not boiling) water.
• Whisk until smooth.
• Top with frothed dairy or plant-based milk.

It can also be enjoyed without milk.

Unlike cut leaf, powdered botanicals dissolve into the drink and do not require steeping.