Fresh, foraged and microplastic free: How to make your own tea

By now, most of us know that microplastics in the environment are a major issue, with concerning levels being found in some of our deepest oceans and most remote corners of the wilderness, far from human habitation.

These fibres prevent paper bags from falling apart in boiling water, allowing you to enjoy a quick cuppa.

They also shed microplastics, meaning that as our teabags break down they're actively adding plastic to the soil.

More concerning, with each cuppa made from these plastic-infused teabags, we ingest microplastics with it.

What are the plastic-free teabag options

While producers are eager to share when their bags don't include plastic — a quick look at their website should help you avoid offending brands — the most eco-friendly way to approach tea is to go loose-leaf.

If you're a black tea fan, many commercial brands available at your local supermarket offer loose-leaf tea in a range of varieties.

You could also try your local wholefood or bulk-food shops, which often offer a number of tea blends and you can buy however much you like with zero disposable packaging.

Not a fan of teapots? There are still a host of other options.

From spring-loaded mesh balls, to infusing wands and reusable cotton teabags, with a bit of preparation you can still grab a quick brew on the go without using commercial bags.

Forage for free tea

Want to do away with having to buy loose leaf tea blends altogether? You can grow plants to make tea in your own garden.

There are also many edible wild and feral plants — from flowers and native mints to flavourful seeds — growing around Australia that you can use to make a delicious brew.

As with all foraging, it's important you do your research and know what you're doing when picking wild plants, so you don't accidentally pick something toxic or contaminated.

Fresh versus dried

The best way to find a blend you like is to look at what others have done before, and then experiment. Check out the ingredients of your favourite commercial blends, and then see which of the following ingredients with similar notes you could substitute into your own mixture. Here's a handy guide:

• Sweet, floral: Clover, common gorse, elderflower, linden, plum blossom, sweet violet, wild fennel (blossom, leaf or seed), wild rose.
• Refreshing, citrus: Finger lime, lemon myrtle, native mint, wild violet leaf.
• Fruity, sweet: Apple, blackberry, elderberry, lilly pilly, loquat, mulberry, native raspberry, pear, plum, rosehip.
• Bitter, earthy: Chicory root, dandelion root, cleavers seed pod, yarrow.
• Spicy: Aniseed, cinnamon myrtle, Tasmanian pepperberry, native ginger (root or flower), magnolia blossom.

Once you've gathered everything you need to make your own tea blend, you can make tea from either fresh or dried ingredients. It can be as simple as chucking some lemon and ginger into a cup with boiling water and honey for a nice winter warmer.

If you want to pick and store seasonal wild plants for enjoyment throughout the year, dehydrating ingredients and pre-mixing blends is another great option. Just make sure you store dried blends in airtight jars away from heat and light to best preserve flavours.

Turkish Delight Apple Tea

A sumptuous, smooth tea that's as delicious hot as it is chilled. Use dried, fresh, foraged, shop-bought ingredients or a combo: whatever suits you best!

Makes 1–2 pots of tea

Ingredients:

• 2 tablespoons dried apple, chopped
• 2 tablespoons rose petals
• 1 tablespoon orange peel, chopped
• 1/2 vanilla pod, finely chopped
• 1/2 teaspoon fennel seeds

Method:

1. 1.Mix ingredients well.
2. 2.Add two heaped tablespoons to a teapot.
3. 3.Fill with boiling water & steep for 5–10 minutes.
4. 4.Strain and serve. Sweeten with honey or maple syrup, if you like.

Anna is the founder of The Urban Nanna, through which she teaches traditional skills, crafts and methods of living in the modern-day world.