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Australian Lemon Myrtle: The Native Botanical Behind Our Brightest Blend
Lemon Myrtle (Backhousia citriodora) is a rainforest tree native to subtropical Queensland. It has been part of First Nations Australian food culture for thousands of years. And yet, outside Australia, it remains almost unknown. That is starting to change.
What is Lemon Myrtle?
Lemon Myrtle is a medium sized rainforest tree that grows in the coastal subtropical regions of Queensland. Its leaves carry one of the highest natural concentrations of citral of any plant, the aromatic compound responsible for lemon's distinctive scent. That is why its lemon character is more intense, and more complex, than lemon itself. Chefs often describe it as lemon, lime and lemon verbena in a single leaf.
A botanical with deep cultural roots
For thousands of years, First Nations communities in Queensland have used Lemon Myrtle leaves as a food flavouring and an aromatic, fresh, dried, and infused into water. It is one of Australia's signature native ingredients, and it is recognised as a food by Food Standards Australia New Zealand.
What makes it special in matcha
The citrus brightness of Lemon Myrtle cuts through the earthy depth of ceremonial grade matcha in a way that is immediately harmonious. Two plant traditions, one Japanese and one Australian, meeting in a single cup. The Aceae Lemon Myrtle blend is where they come together, and it is our brightest, most uplifting blend over ice.
How to enjoy Lemon Myrtle
In the Aceae Lemon Myrtle matcha blend. As a tea, by steeping dried leaves in hot water. In cooking, where dried ground Lemon Myrtle works in marinades, in baked goods, and as a seasoning for fish.
