A small bench, a long pour.

The Hibiscus Tea Room started in a converted warehouse off Illawarra Road in 2017. Three shelves, two stools, a single induction hob.

We never set out to build a chain. The bench was always meant to be one room, with as many regulars as we could remember by name and as much loose leaf as we could keep fresh on the shelf. Seven years later it is still one room.

Our blending principles are simple. Whole leaf, never crushed. Whole flowers, never broken. Single-origin where we can source it, blended in small batches at the bench. We weigh every order on a calibrated scale and brew test cups daily across our top shelf so we know what is going home with you.

Our growers are mostly Australian, a few are not. The hibiscus comes from a small farm in north Queensland. The lavender is Tasmanian. The pine needle is harvested late winter from a working forestry block in the southern highlands. The lemon myrtle is from northern New South Wales. The Ceylon, Assam, and Chinese green teas are sourced through a single agent we have worked with since the beginning, and we taste every shipment before it goes on the shelf.

If you want to learn a tea, come and sit at the bench. We will pour three steepings and tell you where it grew.