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Rooibos Orange Chai is a warming, caffeine-free spiced herbal blend with notes of ginger, cinnamon and juicy orange. As you admire your tea, you'll appreciate the whole dried ginger root, cinnamon pieces and lemongrass blended right in for their natural flavor and warming character. Cloves, cardamom, black pepper and a hint of basil complete this unique chai.
Rooibos contains minerals, including calcium, iron, potassium, copper, manganese, magnesium and zinc. It's naturally sweet, low in tannins and a perfect base for bold spices.
Tasting Notes
Aroma: fragrant orange and warm spice
Flavor: orange and cinnamon spice that coats the palate
Accents: warming ginger and delicately spiced rooibos
Finish: fragrant orange lingering throughout
Why You'll Love It
At first sip, an orange and cinnamon spice note coats your mouth and awakens all your senses. The ideal pairing of cinnamon, ginger and orange balances beautifully with smooth rooibos for a unique, modern, citrus-inspired chai.
Whole ginger root and cinnamon
Juicy orange flavor
Smooth, mineral-rich rooibos
Naturally caffeine-free
How to Enjoy
Enjoy it hot on its own, or add steamed milk and a touch of honey for a creamy, caffeine-free chai latte. It's perfect for cozy evenings, holiday gatherings and chilly afternoons, and pairs well with gingerbread and spiced cookies.
Comforting, citrusy and warmly spiced, Rooibos Orange Chai is a modern twist on a classic. It also makes a lovely gift for chai lovers who want to enjoy their favorite spiced drink any time of day, without the caffeine.
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.
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
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.
Cloves are the dried, unopened flower buds of an evergreen tree originally from the Maluku Islands of Indonesia, once among the most prized spices in the world. They bring an intense, warm, sweet-spicy flavor with a slightly numbing tingle and a deep, festive aroma. A little goes a long way in chai, holiday black teas, rooibos and mulled fruit blends, where clove works beautifully with cinnamon, orange peel and ginger. Blends with clove stand up well to milk and sugar.
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.
Lemongrass is a tall tropical grass native to South and Southeast Asia, where its fragrant stalks are a staple of Thai and Vietnamese cooking. In tea it gives a bright, clean lemon aroma with gentle hints of ginger and a light, grassy sweetness. It pairs wonderfully with green tea, rooibos, ginger, mint, coconut and fruit blends, adding citrus freshness without any sourness. Lemongrass is excellent iced, and its sunny flavor stands up well to a long steep without turning bitter.
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.
I recently purchased this rooibos tea and really like it. I will definitely be buying it again.
Karen Bergmann
December 2025
If you're not sure you want the full spices of a Chai, this is the tisane for you. Chai spices blend very well with Rooibos and with a touch of sweetness from the orange, this is a very soothing blend. Excellent!
