West Cape Chai
Organic Caffeine-Free Botanical Blend
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West Cape Chai
West Cape Chai
West Cape Chai

Rich red rooibos, along with sweet cinnamon and aromatic cardamom, impart a familiar taste to this caffeine-free chai blend.


About 37 Servings
2+ Servings

Qty:

Sweet, soothing West Cape rooibos

balanced by exotic masala spices

About this tea

Rich red rooibos, along with sweet cinnamon and aromatic cardamom, impart a familiar taste to this caffeine-free chai blend. Enlivening star anise mixes with assertive ginger, floral and pungent black pepper and the roasted coffee-like character of ramón nut to produce a truly original anytime chai. With its dark red infusion, West Cape Chai is the perfect base for lattes and innovative café drinks.

Ingredients

Organic rooibos, organic cinnamon, organic ginger root, organic cardamom, organic ramon nut, organic star anise, organic licorice root, organic fennel seed, organic black pepper, organic cloves, organic peppermint

Origin

Rishi Herb Lab


Ingredients

Rooibos
Origin Cederberg Mountains, South Africa
Cinnamon
Origin Vietnam
Ginger
Origin Mizoram, India
Cardamom
Origin Guatemala

Caffeine Level

None

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
none
Preparation
  • Imperial
  • Metric
Traditional Preparation

Mix 2 Tbsp chai, 1 cup water, and 1 cup milk in a saucepan. Bring to a boil then reduce the heat and simmer for 5 minutes. Remove from heat and stir in sugar or sweetener to taste. Strain into a mug or pitcher and enjoy! Chai can also be enjoyed over ice.

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Origin: Cinnamon

Vietnam

Southeast Asia

Cinnamon Cassia is one of the first spices recorded in human history. Its use can be traced back to 2700 BC in China. The ancients of Egypt, Persia, Greece and Rome all used cinnamon in their cuisines. Cinnamon comes from an evergreen tree in the Laurel Family that bears aromatic green leaves used by local people in porridges and drinks. It is the sweet, astringent and highly aromatic grades of the tree bark that is harvested , sun-dried, cut, graded and traded as the cinnamon we all know and love.

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