Australian bush tea hits shelves in Asia

From the Northern Territory to the world, the ancient wisdom of the Garawa people is finding a new global audience. Seven Emu Station, owned by the Shadforth family, is at the forefront of this exciting venture, exporting kulbanyi, a paperbark tree leaf tea with generations of medicinal use, to discerning markets in Japan, Korea, and China.

“

The old people used to use it for medicine, chest pain, cold and flu,

For Frank Shadforth, a Garawa man, this is more than just a business opportunity; it's a validation of Indigenous knowledge and a step towards a more sustainable future for food production. "We've been drinking tea all our bloody life without drinking the old stuff the Indigenous people used," he notes, highlighting the deep-rooted connection his people have with this natural resource. The family's commitment to processing the leaves on-site ensures that the economic benefits remain within their community, a crucial aspect of Indigenous enterprise.

“

We've been drinking tea all our bloody life without drinking the old stuff the Indigenous people used.

Jacob Davidson of FigJam and Co, an Indigenous-owned company facilitating the export, sees immense potential. He describes the tea's unique flavour profile, which evolves with multiple steepings, and notes the surprising inventiveness of Asian buyers. "The Japanese market was a lot more inventive," he observed, indicating a demand for native Australian ingredients in a variety of products, from biscuits to cocktails. This international recognition underscores the global appeal of Australia's unique biodiversity and traditional knowledge.

“

The one thing that makes kulbanyi tea quite different is that it can be steeped [soaked] multiple times,

This venture challenges conventional agricultural practices, with Mr. Shadforth advocating for a shift away from fertilizers and ploughed land towards embracing Australia's natural bounty. The success of kulbanyi tea is a powerful testament to the untapped potential of native Australian foods, offering a glimpse into a future where traditional knowledge and modern enterprise can thrive in harmony, benefiting both local communities and the global market.

“

The first time's a clean, crisp eucalypt taste, secondly, it'll go a little bit darker, but you'll get more of a citrus, chrysanthemum flavour.