Premium Australian Iced Tea
LUNCH TEA™
Every iced tea is an anytime drink. No one built one for lunch — to help you digest and power your afternoon. Until we did.
SCROLLBreakfast tea owns the morning. Afternoon tea owns the late afternoon. Herbal tea owns the evening wind-down. Lunch doesn’t belong to anyone — so we bottled it.
Four premium leaf teas converging on a single occasion.
Two tea traditions perfectly merged — the lift of breakfast tea, the sustaining energy of afternoon tea — finished with the function and flavor of lemon, ginger and honey. No new sourcing, no artificial ingredients, no ’natural’ flavors, sugar or sugar substitutes.
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45%
Earl Grey The hero
Bergamot-forward, floral, naturally sweet. Cold-brewed, it sheds its astringency and lets the bergamot lead — the flavour signature of the blend.
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25%
English Breakfast The backbone
Low-elevation Ceylon. Fast-extracting broken leaf gives the initial lift and holds its shape over ice.
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15%
Yunnan Gold The smoothing agent
Naturally sweet, whole-leaf, slow-extracting. Provides the sustained caffeine long-tail and cuts the need for added sugar.
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10%
Lemon & Ginger The functional signature
Lemon acidity helps break down food and stimulate bile production. Ginger is traditionally known to support healthy digestion — the reasons this is a lunch tea, not just iced tea you drink at noon.
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5%
Scottish Breakfast The depth charge
Assam-heavy, high-caffeine. Adds structure without dominating at this percentage.
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Honey A trace
Artisanal sweetness that pairs with Yunnan Gold's character. A whisper, not a sugar hit.
What’s the perfect drink to complement your lunch? — hint, it’s not water.
Aussies have long enjoyed lunch without the post-lunch drowsies.
Lunch is a meal — so any drink should help you digest, not just quench. Water dilutes your gastric acid and bloats you when drunk with food. Our ’cuppa’ has lemon acidity to help break down food and stimulate bile production. Ginger is traditionally known to support healthy digestion. As for the tea, fast breakfast leaves give the lift; slow Yunnan Gold gives the long-tail energy. A multi-phase gentle release, not a single spike.
Without the digestion, it’s just an iced tea you drink at noon.
Toggle the blend.
Five jobs, one cup. Take a leaf out and taste what it was holding up.
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The best beverage you can have with a meal is something slightly acid to aid — not hinder — food breakdown. Water dilutes the concentration of your stomach acid, resulting in bloating, making your stomach produce more acid, and a slower digestion. Wine is acidic and great, and has been a lunchtime favorite for centuries — unfortunately it’s not conducive to a productive office day. The lunchtime cuppa is a daily ritual across Australia. The functional, premium version of that healthy habit simply hasn’t been bottled.
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Four reasons:
- Expensive premium, pure, clean ingredients
- A function — as opposed to just an iced tea
- Uses top-of-the-line teas that are brewed
- It’s not a tea concentrate filled with sweeteners, preservatives and other additives
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The doses are calibrated to what the ingredients can genuinely support. Ginger’s compounds have documented effects on digestive comfort; the caffeine is naturally occurring and layered for a steady release. No overreach, no unsubstantiated claims.
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Australia has a strong tea and coffee culture — a combination of Mediterranean (coffee) and British (tea) heritage. Typically a flat white or strong breakfast tea first thing in the morning, and a cup of tea (cuppa) at lunchtime is the daily ritual. The ‘cuppa’ is also synonymous with brewed iced tea. Australia has a hot climate, with summers now regularly over a hundred for days or weeks at a time. A refreshing caffeinated drink at lunch with digestive benefits keeps us awake and thriving in the afternoons (arvos).
MADE FORLUNCH.
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