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  -    -  Indigenous Food, jilungin, Native Tea  -  Native Teas / Water Infusions

Native Teas / Water Infusions


Native Water Infusions

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. The loose leaf native ingredients are separately packed so you can tailor each cup to your taste. Use in an infuser bottle or jug, tea strainer, tea bags or reusable muslin bags. Use as a hot tea or refreshing native water. 


Kulbanyi and Quandong

Together they make a delicately fragrant water infusion. We harvest our quandongs and air dry them as well as buy from local growers in the Riverland South Australia. Quandong is rich in antioxidants and flavonoids.

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. Kulbanyi has been used for thousands of years by Australia’s Garrwa-Yanyuwa aboriginals for flu and aches. Makes 25+ cups of tea.

River Mint and Lemon Myrtle

The combination of River Mint and Lemon Myrtle is so refreshing! We grow, harvest and process our own River Mint. Our Lemon Myrtle comes from a grower in WA and has an extremely high citral content. Citral has antibacterial and antifungal properties. Both River Mint and Lemon Myrtle are antioxidant rich. Makes 25+ cups of tea.



Enjoyed traditionally by the Nyul Nyul people, Jilungin (Terminalia canescens) has been harvested on Nyul Nyul lands for many thousands of years.

Bruno, traditional Nyul Nyul elder says “It’s a healing medicine tea for our health. Our Mimis (grandmothers) gave it to us when we were little boys and it gives us a beautiful nights sleep.”

Our Jilungin tea has no fillers its pure Jilungin leaves and stems just the way it was traditionally used.

Makes 35+ cups of tea.



Serving Suggestions

  • 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, place 8 Kulbanyi leaves and a couple of pieces of quandong in each cup
  • For River Mint and Lemon Myrtle try half a teaspoon of each in a cup and then for future cups adjust to your liking to vary the flavour!




Additional information

Weight 22 g

River Mint and Lemon Myrtle, Kulbanyi and Quandong, Jilungin


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