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Rooibos Chai

Alchemy: Caffeine-free rooibos with cloves, nutmeg, cinnamon, allspice, vivacious ginger and a kiss of cardamom

Flavor Notes: Rich chai with exotic blend of spices

Occasion: Great dessert tea; add milk & honey if you desire

Caffeine: None

Buy Rooibos Chai

Rooibos Chai



Fair Trade Certified™ organic rooibos, organic cloves, organic allspice, organic ginger, organic nutmeg, organic cinnamon, organic cardamom.

Brewing Instructions

Tea Bags: Entice fresh water to a boil and pour over a bag of Rooibos Chai. Steep 5-6 minutes. This chai is delicious with milk. For iced tea, steep 2 tea bags, cool and pour over ice.

Loose Tea: Place loose leaf tea into strainer or tea sac (see quantity below). Bring fresh water to boiling (212° F). Pour water over tea and steep for 5-6 minutes. Remove leaves from brew and enjoy.

10 oz. teapot: 1 heaping teaspoon (3 grams)
16 oz. teapot: 2 teaspoons (5 grams)
20 oz. teapot: 1 tablespoon (6 grams)

Source Information

In the Cederberg Mountains of South Africa, the rooibos farmers have used revenue from Fair Trade sales to support local schools, gender equality and HIV-AIDS prevention.

Tea Processing

Herbal teasans are herbs, fruits and flowers, not the tea plant, camellia sinensis. Rooibos is a thistle-like bush that grows in the Cederberg mountains of South Africa. Red rooibos is oxidized, fully dried and sifted of dust.


Rooibos Chai Soufflé
2 cup heavy cream unsweetened
2 tea bags Rooibos Chai
1 tsp. cinnamon-ground
1 tsp. cloves‐ground
1 tsp. ginger-ground
1 tsp. cardamom-ground
1 tsp. nutmeg-ground
3 tsp. cornstarch
4 egg yolks
3 drops vanilla extract
5 oz. confectioner’s (icing) sugar
10 egg whites
pinch of salt

Preparation Time: 45 minutes

Preheat oven to 375° F. Tear open tea bags and pour contents into cream. Bring cream to a simmer. Add remaining spices. Dissolve cornstarch in a little water. Add to cream. Stir until thickened. Beat egg yolks,
vanilla extract, and sugar. Add to cream and stir over low heat for 5 minutes. Set aside. Beat egg whites and salt until fluffy. Fold into cream mixture. Lightly grease Soufflé dishes with butter, pour in batter and
bake for 20-­‐25 minutes until it rises. Serve with Vanilla ice cream and fresh raspberries. Makes 4 servings. In Good Health!