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- All Tea • West Cape Chai
"Delicious round coffee/chocolate notes; pepper adds definition but not heat." - Jesse T.
West Cape Chai
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 chicory 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.
Origin
Rishi Herb Lab
Ingredients
Organic rooibos, organic cinnamon, organic ginger root, organic cardamom, organic chicory root, organic star anise, organic licorice root, organic fennel seed, organic black pepper, organic cloves, organic peppermint
Ingredients
Organic rooibos, organic cinnamon, organic ginger root, organic cardamom, organic chicory root, organic star anise, organic licorice root, organic fennel seed, organic black pepper, organic cloves, organic peppermint
Origin
Rishi Herb Lab
Ingredients
Rooibos
Rooibos is an herbal tea made from the leaves of the rooibos plant, which is native to the Cederberg region of South Africa.
Cinnamon
Cinnamon is a spice derived from the bark of trees in the Cinnamomum genus.
Ginger
Ginger is one of the principal ingredients in the traditional herbal medicines and food cultures of Asia.
Cardamom
Cardamom is a highly aromatic spice derived from the seeds of plants in the Elettaria and Amomum genera.
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
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.
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.