Organic Red Rooibos, Organic Cinnamon, Organic Ginger, Organic Turmeric, Organic Cardamom, Organic Fennel Seed, Organic Cloves, Organic Black Pepper, Organic Cayenne Pepper, Organic Coconut Flakes

(May have been processed in the same facility as peanuts, tree nuts, shellfish, milk, wheat, soy, fish, eggs, sesame.)

This blend starts with organic, fair trade red rooibos, grown in the Cederberg region of South Africa — known for producing rooibos with naturally sweet, earthy, and slightly floral notes. Rooibos is naturally caffeine-free and rich in antioxidants, making it perfect for evening unwinds or stress-free sipping.

The chai spices (cinnamon, ginger, turmeric, cardamom, fennel, cloves, black pepper, and cayenne) are all certified organic and come from sustainably grown crops. Each spice plays a role — warming you up, supporting digestion, and encouraging relaxation through the gentle heat and grounding flavors they bring. Finally, we add a sprinkle of organic coconut flakes, sourced from organic coconut farms in Sri Lanka. The coconut adds a subtle creamy sweetness that helps round out the bolder spices and gives this chai a uniquely calming finish.

Hot Tea

For a warming, spiced cup, heat your water to 200-210°F. Use 1 teaspoon of tea per 8 oz of water, and let it steep for 4-5 minutes. The red rooibos base loves a longer steep, allowing all those chai spices to fully release their flavor.

Easy Chai Latte

Want something extra creamy and indulgent? Steep your tea double strength — 2 teaspoons per 8 oz of water — then strain and top with steamed milk (dairy or non-dairy both work). Add a drizzle of honey or a sprinkle of cinnamon if you’re feeling fancy.

Iced Tea

For a refreshing iced chai, double the tea (that’s 2 teaspoons per 8 oz of water) and steep hot using the same time and temp. Pour it straight over ice for a cool, spiced treat. Bonus: Add a splash of coconut milk to lean into that creamy vibe.

Cold Steeping

Want to slow steep your calm? Add 1 oz of tea (about 4 tablespoons) to a gallon of cold water. Let it steep in the fridge for at least 8 hours, then strain and sip. Cold steeping brings out the naturally sweet rooibos while softening the heat of the spices.