Loose Leaf

Melbourne Breakfast Loose Leaf

Item No. D61
3.2 out of 5 Customer Rating
Indulge and sip a smooth blend of bold, malty black tea and rich velvety vanilla.
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  • Black
  • Morning
  • Energy

When the winds start howling, this brew will see you through. Indulge a little with this full-bodied vanilla sweet tea – bound to keep you cosy all year 'round. Sip it up Melbourne style!

  • Smooth, sweet vanilla and bold black tea.
  • This tea is sealed fresh inside a compostable plastic bag packed into a colourful recyclable cardboard box. Store in a cool, dry place.
  • A feel-good cup that would be perfect as a hot tea for that morning tea moment, or a relaxing tea for an afternoon pick-me-up.
  • Best brewed 2-4 minutes using freshly boiled water in your favourite loose leaf tea infuser. One teaspoon per cup. Perfect on its own or with a dash of milk.

From fruits to spices, tea leaves to herb bushes, 100% of our tea is sustainably sourced.

Dimensions: 8.5cm x 8.5cm x 8.5cm
SKU: T125AE023
Black tea, natural and artificial vanilla flavouring
brewing quantity 1 tsp per cup
brewing time 2-4 mins
brewing degrees 100°C (212°F)
Learn to brew the perfect cup
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Once you’ve created your super tasty Melbourne Breakfast cream you can easily turn it into a delicious no-churn ice cream.

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  • 2 cups of Melbourne Breakfast infused heavy cream (recipe below)
  • 395g tin of Sweetened condensed milk


  • 1
    In a large bowl, whisk the cream until it has stiff peaks.
  • 2
    In another bowl place the condensed milk, then gently fold the whipped cream into the condensed milk using a spatula, slowly incorporating the two mixtures so it stays light and fluffy.
  • 3
    If you want to add extras (choc chips, peanuts, crumbled cookies, pistachios etc), you can mix them through now. Make sure the pieces are small enough as when they are frozen they will be rock hard.
  • 4
    Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.
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Ice cream will keep in the freezer for a few months.

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Melbourne Breakfast-infused cream

What’s better than whipped cream on scones? Whipped cream infused with Melbourne Breakfast tea!

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  • 1 cup heavy cream
  • 2 tablespoons OR 5 teabags Melbourne Breakfast


  • 1
    Place the cream in a jug, add the loose leaf tea, stir, cover and place in the fridge for 24 hours.
  • 2
    When it’s ready, strain off the tea leaves. Whip the cream and serve or you can continue on and turn your Melbourne Breakfast cream into homemade ice cream!

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Melbourne Breakfast Loose Leaf

Loose Leaf