Our organic, Fair Trade Certified Masala Chai Rooibos blend offers soothing herbal qualities combined with the "zip" of masala chai spices, including cardamom, ginger, cinnamon and vanilla. Rooibos (pronounced ROY-bus), grown in South Africa, is known to be one of the more relaxing beverages one can brew. The needle shaped leaves of the rooibos bush, ( Aspalathus linearis ) produce a caffeine-free drink that is noted by nutritionists and health consultants the world over for its soothing character. In contrast, masala chai renders an overtly spicy brew. Interestingly, the mixture of these two distinct characteristics gives this chai a lovely sense of balance. For the real chai experience, combine a concentrated infusion of our Masala Chai Rooibos blend with warmed milk and honey!
Ingredients: organic South African rooibos, organic ginger root, organic cinnamon, organic cardamom, and natural ginger, cinnamon, and vanilla flavors
Serving Size: one or two teaspoons per 8 oz cup of water
Aubrey Says: I love using this blend to make chai lattes!
Jeremy Says: This is a mellower, somewhat sweeter masala chai blend than our black tea variety which works very well with the rooibos base.
Sarah Says: My favorite way to make this is a Masala Chai Latte! I like whole milk and honey stirred in, so yummy!
Posted by Jeremy on 1st Nov 2014
I've been a fan of rooibos chai for many years. When my stock of bagged tea from other companies was running low, I decided to order a sample of Arbor's take on rooibos chai since I'm a fan of their other offerings.
Let's just say that I don't foresee ever buying rooibos chai anywhere else, ever. This blend somehow manages to highlight the mellow, pleasant taste of rooibos and yet still come across with a rich, round taste that is simultaneously naturally sweet and has a wonderful spice to it. For extra kick, I blend it 1:1 with an earthy black tea such as Arbor's Golden Yunnan Black and it's wonderful.
Posted by Dan Pervorse on 30th Dec 2013
This tea has a wonderfully spicy aroma. The flavor is mild compared to the smell but a nice addition to a cold afternoon or evening when you want to avoid the caffeine of a black tea. Would have given it a higher rating if the flavor was a bit stronger as I like my tea strong. That said it is still a tasty tea.
Posted by Sattva on 12th Oct 2013
This has flavor! No caffeine, organic, soooooothing, perfect.
I put a thin slice of ginger in 2/3 a mug of water in a sauce pan with a tablespoon of this chai, boil it gently for 5", add 1/3 of a mug of raw organic milk & 2 teaspoons of coconut sugar, bring it back to just before boiling, and strain in back into my mug - amazing.
Posted by Gloria Carol on 24th Sep 2013
I used to make this blend myself during the winter because, in addition to the warmth of the hot tea, this combination of spices has a warming effect on the body. I ordered a few ounces to try it out and I can say that it is much richer and spicier than anything I make myself. I plan to order the bulk size and drink it as my every day tea during cold weather.
Posted by Emily on 14th Jan 2013
Chai lattes are a favorite of mine and I love being able to enjoy a caffeine-free version before bed. This tea is excellent with just honey or with milk. When I brew a latte, I add 2 tsp of tea instead of one teaspoon. If I just want to add honey and no milk, I brew as suggested. I think that the rooibos has a naturally sweet flavor as well, so I add less honey than if I am making chai with black tea.
Posted by Lisa S on 9th Nov 2009
This quickly became a favorite in our house this past summer when we'd drink it iced by the gallon. How lovely to discover as the weather turned cooler that it's just as delicious hot. We make it by the pot and add milk and a touch of sugar. I love that it's fair trade and naturally decaffeinated too!
Posted by Judy Neary on 25th Oct 2008
This chai smells wonderful and tastes spicy! I drink it without milk or sweetener but imagine it would be really good with those additions! I appreciate that is is both organic and fair trade.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one or two teaspoons per 8 oz cup of water
Water temperature: use water that has been heated to a full rolling boil (212° F)
Steeping time: 5-7 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Rooibos, unlike tea from the plant camellia sinensis, does not get astringent with longer brew times. So if you happen to steep longer than 7 minutes, don’t worry! Your rooibos will gain more flavor, but it will never become astringent!
Tip #3: Masala Chai Rooibos can be used to make a great caffeine-free version of a Chai Latte!
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
Rooibos tea originates from the leaves and stems of the indigenous South African plant Aspalathus linearis. In contrast to tea from the plant camellia sinensis, rooibos is naturally caffeine free and low in tannins. Tannins are what give tea from the plant camellia sinensis its astringent (mouth puckering) property. Because rooibos is low in tannins, its brew has very little astringency.
Antioxidative activity has also been attributed to rooibos on the basis of its flavonoid content! Often, customers will ask us "Does Rooibos have more or fewer antioxidants than tea?" Unfortunately, at present conflicting evidence is found comparing the levels of antioxidant activity in rooibos with antioxidant activity in tea from the plant camellia sinensis. One method of analysis found rooibos to have antioxidant activity less than green tea, but greater than black tea. In contrast, another method resulted in antioxidant activity less than all tea from the plant camellia sinensis.*
*Source: "Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea " by A. Von Gadow et all, Food Chemistry, Volume 60, Issue 1, 1997.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
Choose your own adventure! This recipe is filled with decisions... Fried or Baked? Caffeinated or Not? Doughnuts or Donuts? Try out these two very different and customizable approaches to making chai-spiced donuts. Perfect for the Fall! Check here to view the full recipe for Masala Chai Spiced Donuts!