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Red Bush Chai

Tea type
Chai Rooibos Blend
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by teajoteas
Average preparation
205 °F / 96 °C 4 min, 45 sec 12 oz / 354 ml

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3 Tasting Notes View all

  • “Received my order from Teajo today, and this was my first choice to try. Why? Because the bag exploded everywhere while in transit, covering the inside of the shipping container with rooibos and...” Read full tasting note
    75
    MissB_Tea 941 tasting notes
  • “Not bad considering it's rooibos-based (I don't generally mind rooibos, but I tend to associate the chai flavor profile with black tea pep, so there's no way around that disappointment after...” Read full tasting note
    ifjuly 608 tasting notes
  • “They were out of the sample I ordered, so I had to pick another. Piccolo recommended this one, so I gave the OK. I'm either learning that I just don't prefer rooibos, or I just am not getting...” Read full tasting note
    flyawaybirdie 44 tasting notes

From Teajo Teas

This blend was created for you Chai lovers but without the caffeine. We blend African Rooibos with cinnamon, ginger and other natural spices, creating a smooth, tasty and spicy Chai like no other! Add a little steamed milk for even richer flavor!

Tea Type/Origin
Rooibos, a bushy plant grown in South Africa, contains no caffeine and produces an earthy yet smooth flavor when infused in hot water.

Ingredients
Rooibos, cardamom, cinnamon, ginger, cloves, star anise and black pepper.

Brewing
Brew 1 teaspoon loose Rooibos in hot water (212˚F) for 5 minutes.

Servings
2 oz. = up to 25 cups.
sample = 10 cups.

About Teajo Teas View company

Company description not available.

3 Tasting Notes

75
941 tasting notes

Received my order from Teajo today, and this was my first choice to try. Why? Because the bag exploded everywhere while in transit, covering the inside of the shipping container with rooibos and ‘natural spices’ (that’s the list of ingredients on the bag). I, having zero tolerance for exploding tea, poured the whole shebang into my Breville for 1L of tea. Who knows if the proportions are right? I’m not measuring the mess.

This smells like a chai, and tastes like licorice. That’s all I’m getting here. Which, is nice if you like licorice (I do), I just wanted more depth from this tea than that one flavor. Oh, wait, I can taste something spicier now too a few sips in… peppery, maybe some ginger sans bite.

Ah, well look at that. This sample bag should have netted me 8-10 cups, and I used it for four. Well, that explains that.

Preparation
Boiling 5 min, 0 sec
JennyFur

I’ve heard more stories lately about exploding tea or stuff getting opened in shipping over the last few weeks. How unfortunate. Maybe contact the company?

MissB

Yea, I sent them a note. Still waiting to hear back. Another package arrived the same day that was even more odd (two 1lb bags taped together), however everything in that was intact.

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608 tasting notes

Not bad considering it’s rooibos-based (I don’t generally mind rooibos, but I tend to associate the chai flavor profile with black tea pep, so there’s no way around that disappointment after dinner). With some milk it’s quite decent. I’m weird and arbitrarily judge teas by what they do when milk is added (when I happen to be adding milk, which is becoming rarer and rarer these days for some reason)—if they turn that muddy cloudy dishwater hue I kind of internally dock the tea some points, and when they get a nice creamy opaque marble it impresses me. No real reason, admittedly; the former’s just unappealing. Anyway, this one does the latter, so kudos.

Preparation
205 °F / 96 °C 5 min, 0 sec

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44 tasting notes

They were out of the sample I ordered, so I had to pick another. Piccolo recommended this one, so I gave the OK.

I’m either learning that I just don’t prefer rooibos, or I just am not getting anything from these blends, so take this note with a grain of salt.

I double leafed this one, but I must still be brewing it wrong. Usually I have to underleaf a chai since they’re soo spicy, but I’m not quite getting what I want out of this. Maybe if I boil it for a very long time? The steeping directions say 5mins at 212F, which isn’t what I did, because I’ve never had to steep a tea for that long at that high a temp before. I haven’t quite mastered the learning curve for this one yet, but I might run out of this sample before I do. The sample size is 8-10 servings for 8oz cups, I usually do a 12 oz cup, so this might only last me 3 tastings if I keep doing double leaf. =(

Preparation
195 °F / 90 °C 4 min, 0 sec 3 tsp 12 OZ / 354 ML

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