This tea goes great with milk (almond milk), is not that spicy, but i like strong ginger flavor. I dont fell the ginger in this tea that much. But i still like it.
“Backlogging. When we last left Chrine Tuesday night, she had just tealogged the teas she drank that day and was about to go into the forum for a certain chai recipe she'd see and make stove top...” Read full tasting note
“I picked up some of this on the shopping trip yesterday. It was my first loose tea and I was out and had been for a while. I really noticed the cinnamon A LOT this time around...almost two much...” Read full tasting note
“Oh, gosh. Steepster tells me that I last logged this tea almost two years ago. How can that be? Honestly, this rooibos chai is like that tattered, reliable, security bankie that's always there for...” Read full tasting note
“My Bostonian relatives sent me home with a bit of this to try and I finally got around to it today, I just find it hard to get excited about rooibos blends. Like another reviewer said: "it looks...” Read full tasting note
This delicious chai is made from Aspalathus linoaris, a South African plant that gives it a rich, red color. The red Rooibos is naturally caffeine-free and filled with vitamin C, minerals, and proteins. And combined with cinnamon, vanilla, ginger, and lemongrass, it makes a wonderful herbal tea.
How to Prepare
Use 1.5 teaspoons of tea per 8oz of water. Heat water to 208 degrees and steep for 5-6 minutes. 2oz of tea equals 25-30 teaspoons.
Red Rooibos with ginger, cinnamon, vanilla, lemongrass and cardamom.
Company description not available.
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It’s been about two weeks since I made this (both hot and iced), so my memory isn’t the best. When I made it hot first, the lemongrass flavor was really strong and there was none of the chai spice that I love. I added rock sugar when making it iced, which mellowed out the lemongrass flavor but didn’t improve the taste otherwise. It’s not a bad tea, it just doesn’t taste like a chai. Adagio’s rooibos chai is better, but my absolute favorite (which is technically a rooibos chai but tastes nothing like the other two) is Teavana’s Tulsi Dosha Chai.
Teavana’s Rooibos Chai smells spectacular, but is a little weak for a chai. However, blending it with their Masala Chai (which isn’t my favorite, but works in a pinch) made for a fuller blend with a more subtle blend of spices- a new favorite from my small collections of Chais.
I’ve not had all that good experiences with Teavana’s rooibos blends in the past, but I decided to give this one a tentative go…
In the cup it smells pretty nicely of cinnamon spice and just the barest hint of that cardboard rooibos note that can linger in the lower-quality ones…but the flavour doesn’t quite match up with the scent.
I mean, it smells like it should be really good but the taste is just a flat and rather mediocre cinnamon without the depth and heat that I expect from a quality chai.
Not sure what I’ll be doing with this one, but I’m not all that excited to drink it again…
Chai is my favorite to drink in the cooler weather, and I love having a caffeine free version. I got a lot of this during one of the 75% off sales, and sort of wish I hadn’t. It is delicious, but I wish the spices were a bit stronger. I have to use more tea than I normally would to make a cup that has flavor even after I add almond milk.
This is my first tasting note. I got this tea while on vacation in Baltimore. I drink peppermint and ginger tea for digestive benefits, and I wanted something along the ginger lines but with a little more pizzazz, so I got a couple ounces of this on the recommendation of a Teavana employee. So far, so good.