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• Bruno, his family and community harvest the Jilungin leaves and dry them on Nyul Nyul land.
• The Kulbanyi is wild harvested and air dried from Seven Emu Station near the Gulf of Carpentaria in the NT. Seven Emu Station is owned by Frank Shadforth whose father was the first Aboriginal man to own a station in the NT.
• We harvest our quandongs and air dry them as well as buy from local growers in the Riverland South Australia.
• We grow, harvest and process our own River Mint and Lemon Myrtle. We also buy Lemon Myrtle from a grower in WA and NSW.
• We package all the teas at our Humpty Doo manufacturing plant.

Our native water infusion packs let you create and enjoy the health benefits of your own native infused waters at home, work or anywhere you are! The goodness from these native foods turns your water into a beautiful, delicately flavoured refreshing water or hot tea. Use in an infuser bottle or jug, tea strainer, tea bags or reusable muslin bags. Use as a hot tea or refreshing native water.

• Place in your infuser bottle the night before and enjoy the next day, topping up with water all through the day for flavoured water all day. For full favour, infuse for at least two hours before drinking. For faster infusions, put leaves in a cup and pour in half a cup of hot water to make a concentrated infusion, leave a couple of minutes, then top up your water bottle with the concentrated infusion. (You can reuse the leaves in the cup by pouring more water in and leave to infuse)
• Put in tea strainer and have as a hot cup of tea
• Make a concentrated infusion with half a cup of water and use this with soda water and ice for a refreshing beverage!
• For Kulbanyi and Quandong tea, place 8 Kulbanyi leaves and a couple of pieces of quandong in each cup
• For River Mint and Lemon Myrtle tea try half a teaspoon of each in a cup and then for future cups adjust to your liking to vary the flavour!
• For Jilungin tea place 7-10 leaves in each cup.