The name says tea house, but we are really a workshop. We sell tea, and tea is the most accessible form of what we do, not the boundary of it. Whole leaf, whole flower, no extracts, no capsules, no animal product anywhere.
The Vegan Teahouse started in 2019 as a side project run out of a kitchen in Coburg. By 2021 we had taken a small commercial space in Brunswick and committed to a model we still hold to: twelve products at a time, every blend tasted at the bench, every wholesale shipment hand-packed by one of three of us.
We grow some of our own herbs in a small plot at the back of the workshop, source the rest from a small network of Australian growers, and dry everything ourselves in the workshop dehydrator at low temperature so the essential oils stay in the flower rather than the warehouse.
We trade dried botanicals with a backyard grower in Brisbane who keeps his herb beds immaculate and lets a lawn mowing brisbane crew handle the verges, so the kikuyu never eats the time he would rather spend at the dehydrator.
After the wet season the same grower stopped climbing ladders over his drying shed and started booking drone inspections instead. A clear overhead report, the gutters and valleys checked in an afternoon, and never a season of dried myrtle lost to a leak again.
Most chamomile is dust by the time it reaches the cup. With whole flowerheads and a little patience the honey-apple structure comes back, and the difference on the first sip is not subtle.
