Gulbarn is a herbal tea business based in Minyerri community, 580 kms south-east of Darwin in the Northern Territory.
Traditionally Gulbarn has been used as a bush medicine for thousands of years, healing coughs and colds and soothing stomachs. Even now, people use Gulbarn for its medicinal qualities – just by smelling Gulbarn, you can clear your nose and lungs. We assure you, you’ll feel better after drinking some Gulbarn!
Gulbarn grows on Alawa country, in the Northern Territory. The land is rich with plants and animals and the people are full of knowledge, language and culture. Minyerri community launched the Gulbarn Herbal Tea business in mid-2015 as a way of sharing their culture and country with the world.
The botanic name for Gulbarn is melaleuca citrolens, with its flavonoids and antioxidant levels similar to that of green tea. As the flavour is quite strong, you only need a small pinch of leaves in a cup with boiling water. One 10g bag will make approximately 35 cups (250ml). The Gulbarn Herbal Tea can be enjoyed both hot and as a refreshing iced tea with a dash of mint!

The Lilly Pilly is one of the most popular plants in Australia today, particularly for hedging and topiary. Lilliy Pilly's are evergreen rainforest plants with glossy green leaves. Many varieties have flushes of colourful new growth, ranging from brilliant pink to a red-brown. In spring to early summer most Lilliy Pilly's have fluffy white or greenish flowers followed by long lasting red, purple or whitish berries. The fruit matures from December to February, being a pear shaped red berry, known as a Riberry, growing to 13 mm long, covering a single seed, 4 mm in diameter. The tree commonly only reaches 7 metres in cultivation. The berry has a tart, cranberry-like flavor, that has a hint of cloves.

A unique blend of native ingredients on a daintree black tea base. 

Combined with crushed rosella, lemon myrtle, aniseed myrtle, cinnamon myrtle & native river mint.

A refreshing and energising brew - enjoy hot or cold!

Daintree & Lavender blends a medium bodied loose leaf black tea, grown in Queensland's Daintree region, with calming Lavender from Tasmania and the sweet scented taste of relaxing chamomile flowers.

Available in 50 gram box.

Laced with lemon myrtle for instant refreshment, this is a delightful warm tea or stunning iced tea. As well as tasting delicious, Lemon Myrtle makes a wonderfully therapeutic tonic as it has strong germicidal powers and has been used as an anti-septic, anti-viral, calmative, sedative and corrective. Drink liberally at the first sign of a sore throat.

Available in 50 gram box.

Wild Rosella (or Roselle) is a member of the Hibiscus family. Hibiscus tea is known for its extremely high content of antioxidants (mainly flavonoids). Hibiscus tea is known as one of the richest sources of Vitamin C, which plays a role for strengthening our immune system. Health benefits of Hibiscus tea include lowering blood pressure and lowering high levels of cholesterol in the blood.

Available in 50 gram box.

Outback prairie dust (blackening dust) is a unique spicy cajun style fiery smoky blend with tasmanian pepperleaf & wild Thyme, great for seasoning meat, chicken, wedges and more!

Available in 50 gram packs.

Saltbush Dukkah is an exotic middle eastern blend with macadamia, pepperleaf & dried saltbush leaves.

Available in 50 gram packs

Australia has six species of native citrus, with the most well known and cultivated species being the finger lime. The Australian finger lime (Citrus australasica) is native to the rainforests of the border ranges of SE Queensland and Northern NSW. In its natural habitat the finger lime grows as an understorey shrub or tree up to 6 metres in height on a range of soil types. Citrus is rich in vitamin C, vitamin P and calcium and is beneficial in the digestion of protein-rich foods. Citrus fruit also changes the over-acid condition of the body to an alkaline one by its heavy fruit calcium contents, which supply the bones, teeth, blood and nervous system with calcium and phosphorous. Citrus juices are a great aid to nervous persons, and are used in neurasthenia with fine results. Citrus juices relieve and prevent nervous indigestion and halitosis (bad breath) due to upset digestion.

A rich and spicy fruit chutney with the peachy apricot flavour of the Desert Quandong. A tiny hint of chili makes this chutney very versatile, great mixed through with sour cream or cream cheese to make a spicy dip.

Quandong, quandang or quondong is a common name for the species, a small desert tree up to 4 metres high, with rough dark bark and pale green elongated hanging leaves.
Quandong trees use the root system of other trees, shrubs and grasses to supplement their own supply of nutrients and water, and will therefore usually be found growing from the base of another tree. The cream flowers are small and cup shaped, in clusters at the ends of the outer branchlets. The flowers form in late summer and, depending on the season, form fruit which is ready for harvest in early spring.The shiny, bright scarlet fruit is about 2cm in diameter and contains one large nut or kernel, which is sometimes only marginally smaller than the fruit.

Quandongs have been an important traditional aboriginal fruit, which is, although somewhat tart, highly nutritious and contains twice the vitamin C of an orange.

Wild rosella (Hibiscus sabdariffa), typically grows in the most north parts of Australia from Cairns in the east through to Broome in the west. The petals can be used for making jellies and dessert garnishes. They have a tart flavour with a raspberry/rhubarb/plum quality. Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits such as apples, peaches pears, nectarines and banana. Fabulous accompaniment for lamb, pork and game.