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Our caffeine-free Immunity Booster is a cozy, flavorful herbal blend. It starts with rooibos and ginseng — mild in flavor — then adds a bright orange and vanilla zing that lingers on your palate.
We've blended in tulsi (holy basil), ginger root, cinnamon, lemon and orange, with hibiscus and rosehips for natural vitamin C, plus rose petals and marigold for a touch of beauty. Tulsi and ginseng add an earthy, herbal depth that makes this a comforting cup in the colder months.
Tasting Notes
Aroma: bright orange and sweet vanilla
Flavor: mild, smooth rooibos with earthy ginseng
Accents: warm ginger and cinnamon
Finish: a lingering orange and vanilla zing
Why You'll Love It
Immunity Booster is a perfect everyday cup, morning or evening. It's smooth and pleasant, with no caffeine.
Smooth rooibos and ginseng
Vitamin C from hibiscus and rosehips
Fresh, herbal tulsi
Naturally caffeine-free
How to Enjoy
Enjoy a warm cup daily, especially during the colder months. Add a spoonful of honey and a squeeze of lemon for extra comfort on chilly days, or chill it for a refreshing everyday iced tea.
Warm, bright and comforting, Immunity Booster is an everyday favorite in a cup.
Featured ingredients
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Basil
Basil is a fragrant leafy herb from the mint family, native to tropical Asia and beloved in Italian, Thai and Indian cooking. In the cup, dried basil leaves give a sweet, peppery aroma with hints of clove and mint and a fresh, slightly savory finish. Basil adds an unexpected twist to herbal blends and fruit teas, pairing well with lemon, lemongrass, strawberry, peach, mint and green tea. Try a basil and citrus blend iced for a bright, garden-fresh summer drink.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Ginseng is the slow-growing root of a plant native to the mountain forests of Korea, northeast China and parts of North America. It has an earthy, woody flavor with a gentle bitter-sweet balance and a slightly savory finish. In tea, ginseng is often paired with green tea, oolong and herbal blends, and it works nicely with ginger, lemongrass, mint and citrus. It has been treasured in Korean and Chinese tea culture for centuries, where ginseng tea is a classic gift for family and friends.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Lemon peel comes from the bright yellow fruit of the lemon tree, grown in sunny regions like the Mediterranean, California and South America. Dried peel gives a zesty, sharp citrus aroma with a clean, lightly bitter edge and a sunny fragrance that lifts the whole cup. It pairs well with green tea, black tea, rooibos, ginger, mint and berry blends. Lemon blends make excellent iced tea, and a drizzle of honey softens the tartness nicely in a hot mug on a chilly day.
Marigold petals, also known as calendula, come from a bright orange and golden flower that has grown in Mediterranean gardens for centuries. The dried petals have a light, mildly sweet and slightly peppery taste with a gentle floral aroma. They are used mostly to add cheerful color to herbal, fruit, green and black tea blends, pairing nicely with chamomile, rose, citrus and berries. In the past, calendula petals were even called poor man's saffron because cooks used them to color rice and butter.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Rose petals come from fragrant garden roses, a flower prized for centuries in Persia, Bulgaria, Turkey and China. They add a sweet, romantic floral aroma with a soft, slightly fruity finish and pretty pink color in the cup. Rose is a classic partner for black tea, green tea and white tea, and it blends beautifully with vanilla, cardamom, berries and lavender in herbal mixes. A pinch of rose in Earl Grey or a creamy chai creates an elegant, perfumed cup.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Tulsi, also called holy basil, is a fragrant herb native to India, where it is sacred in Hindu tradition and often grown in a courtyard pot at the center of the home. Its leaves brew a fresh, peppery cup with clove-like spice, hints of mint and a light lemony lift. Tulsi pairs well with green tea, black tea, rooibos, ginger, lemongrass and chai spices. It is naturally caffeine-free on its own and tastes great hot or iced.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
Would definitely recommend, very delicious good benefits thank you tealyra
Linette
November 2023
First time trying I have had it on the shelf for a while but it is great tasting tea. Would definitely reccomend.❤️????????????????????????????
Rebecca Dewitt
July 2020
I like this tea very much! This summer, I’ve cooled it to make an ice tea. Sometimes I mix it with organic pomegranate juice (also an immune booster) and the combination makes a very refreshing summer drink!
Lulu
June 2020
Nothing lacking about the quality of this tea at all, but in terms of flavor, the taste is very much how it smells. I was not familiar with either ginseng or holy basil (tulsi) flavors prior to tasting this tea, but the flavor is very dominantly one, or the combination of these 2 ingredients and very strong. If you enjoy this flavor/these flavors, you will enjoy this tea. I did not pick up notes of any flavors of the ingredients beyond the holy basil.
See all 12 reviews
Tea Time
May 2020
I love this tea, it has a delicious aroma and comforting taste, it certainly tastes like it doing you good!
Mary
March 2020
Caffeine free.Very nice taste. Not too overpowering. Very happy with this purchase.
Sam
July 2016
Caffeine free, zingy and perfect for those winter blues. helps keep you hydrated and is choc full of goodness. Tastes amazing
Samantha
March 2016
This tea was fantastic, this blend is aromatic, warming and perfect for colder weather of if feeling a little under the weather!!
Julie_R76
March 2015
Really does taste great!
Amy.cooke
August 2014
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Thuy Anh Le Thai
November 2020
Tart taste, with a mild sweetness. However, the smell is overpowering, like I'm smelling a bar of cinnamon-scented soap. Not sure about the health benefits, but I will give it a try
Laura Stracuzzi
February 2020
I have to say, this is not my favorite tea that I have bought from Tealyra. There are very few that I dislike, but this is somewhere on the continuum. I opened the bag and all I smelled was the STRONG scent of cough syrup. After steeping it, the tea still smells cough syrupy, but I think, well maybe it doesn't taste like cough syrup. However, there was a definite cough syrup taste for me. Much less that it seemed like it would be, but if you can get over the smell the flavor was decent.
