Chai: the same base teas, built up with warming spice.
Chai isn’t its own plant or its own processing style. It’s a spice-blended tea, built on a base of fully oxidized black tea or naturally caffeine-free rooibos, then layered with cinnamon, ginger, cardamom, and more. That’s why our four chai blends range from a bold morning wake-up to a caffeine-free evening wind-down.
A spice blend, not a tea type.
“Chai” just means tea, and the drink most people mean by it, masala chai, is a base tea built up with warming spices. That base can be fully oxidized black tea, which is where its caffeine comes from, or naturally caffeine-free rooibos for a calmer cup. Either way, the spice blend on top is what makes it chai.
Base
Every chai starts with a base tea: fully oxidized black tea for energy, or naturally caffeine-free rooibos for something calmer.
Warming spices
Cinnamon, ginger, and cardamom show up in every Moody chai blend. They’re the backbone of the flavor itself.
Aromatic lift
Clove, allspice, nutmeg, or anise round out the middle of the cup without any single spice taking over.
Heat
Black pepper, cayenne, or galangal add a controlled kick. How much depends on which blend, and which mood it’s built for.
Built for milk
Every Moody chai can be steeped straight or simmered into a traditional milk-based chai latte.
Two bases, two very different moods.
Our black chai blends start with Fair Trade Kumaon Black tea from northern India, the same base as our Kumaon Black — John’s Big Black Chai blends it half and half with Assam for extra malt. Our rooibos chai blends start with rooibos, a naturally sweet, caffeine-free shrub grown almost exclusively in South Africa’s Cederberg region.
Kumaon, India
A structured, malty, lightly floral black tea. The full base of Kumaon, Let’s Go, and half the base of John’s Big Black Chai (paired with Assam).
South Africa
A naturally sweet, low-tannin shrub with no caffeine at all. The base of Red Moon Rooibos Chai and Pumpkin Up Chai.
Water this hot, for this long.
Every Moody chai steeps the same way, whether it’s built on black tea or rooibos. Use 1 teaspoon per 8 oz of water, near boiling, for a few minutes longer than a straight tea, so the spices have time to open up.
Hot
Heat water to 200–210°F and steep for 4–5 minutes, a bit longer than a straight tea so the spices fully open up.
Traditional milk chai
Simmer 1 cup water, 1 cup milk of choice, and 2 teaspoons of chai over medium heat for 5–7 minutes. Strain and sweeten if desired.
Iced & cold steep
For iced: steep 2 teaspoons in 8 oz hot water for 4–5 minutes, then pour over ice. For cold steep: add ½ ounce of tea per 64 oz of cold water and refrigerate for 8–12 hours.
Four chais, one shared style.
John’s Big Black Chai
Built on a Kumaon Black and Assam base, then layered with cinnamon, ginger, galangal, cardamom, allspice, nutmeg, and clove. High caffeine, and built for mornings that need presence.
Kumaon, Let’s Go
The same Kumaon Black base, sharpened with turmeric, black pepper, and a measured touch of cayenne. High caffeine, less cozy, built for staying with it.
Red Moon Rooibos Chai
Traditional chai spice with softer edges: naturally sweet rooibos, coconut, cinnamon, ginger, and cardamom. Caffeine-free, built for winding down.
Pumpkin Up Chai
A rooibos base with cinnamon, ginger, cardamom, clove, and pumpkin spice for a softly sweet, nostalgic cup. Caffeine-free, built for slow evenings.
Go deeper on chai.
Introducing John’s Big Black ChaiThe story behind our black chai blend.
Pumpkin Up Chai Bread: A Cozy Fall TreatA fall baking spin on our cozy rooibos chai blend.
All About Rooibos with Moody Teas: Health BenefitsWhat rooibos actually is, and why it’s naturally caffeine-free.
Spiked Apple Chaider – Tipsy Tea TimeA grown-up cider spin on chai, cinnamon stick included.
Ginger: The Zesty Root with Superhero Health PowersThe spice behind the heat in every one of our chai blends.
Explore the rest of the tea spectrum in our Tea Type Guide.
Steep something spiced.
Four chai blends, from wide awake to wind-down. All built with the same warming spice, on two different bases.