Whole-leaf Dried Lemon Myrtle (Backhousia citriodora)
This photo shows whole, intact lemon myrtle leaves. Typically, when blended into flavored teas or herbal teas, the crushed form of these leaves is used. The whole-leaf form, like whole-leaf teas and herbs, infuse much more slowly, and retain greater complexity in flavor. This can be beneficial for reducing astringency in the cup, an issue with this herb.
This image is featured in our article on Lemon Myrtle.
