Red Bush Chai

Tea type
Rooibos Tea
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Cinnamon, Spearmint
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Edit tea info Last updated by TeaEqualsBliss
Average preparation
205 °F / 96 °C 5 min, 30 sec 12 oz / 354 ml

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From The Tao of Tea

Blend: The Tao of Tea

Introduction: A caffeine free blend of South African Rooibos and uplifting spices.

Afrikaans for ‘Red Bush’ (pronounced ‘Roy-Boss’) is a member of the Legume family of plants. It grows exclusively in the Cedarberg Mountains and around Clanwilliam in South Africa.

San People
The Ancient San Bushmen are believed to be the earliest users of Rooibos. Large-scale cultivation and industrial processing of the plant began during the 1930s.

Harvesting Technique
The leaves of the Rooibos bush are harvested, bruised, finely chopped, moistened and fermented in mounds. The result is a rich flavor and distinct red colored thin leaves.

Wonder Herb
Rooibos is free of caffeine and contains Aspalathin, a flavonoid present in medicinal herbs used to treat skin and circulatory disorders. It is also known to contain traces of Fluoride, Calcium and Manganese which help boost the immune system.

Organic Spices
We hand blend organic Rooibos with organic cloves, cardamon, cinnamon and spearmint.

Flavor Profile: Full bodied flavor, slightly spicy, cooling and sweet flavor.

Ingredients: 100% Organic Rooibos Leaves, 100% Organic Cinnamon, 100% Organic Spearmint, 100% Organic Cloves and 100% Organic Cardamon.

Certified Organic by: Quality Assurance International (QAI)

Brewing Suggestions

Water Temp
°F (°C) Quality of Water Quantity of Leaf
(tsp / 8oz water) Steep Time
(minutes) Infusions
(93°C-99°C) Best with Spring water 1 4-6 1

To learn about Water Quality click here

Our Chai blends can be prepared in either of two different methods – steeping or the traditional boiling method.
For steeping, simply infuse one teaspoon of leaf/spices per 8 ounces of boiling or near boiling water and steep 4 to 6 minutes (the longer infusion time is needed if you wish to add milk). Add milk and sweetener and enjoy.
For more traditional style, boiled chai:
Use one to two teaspoons of Red Bush Chai for eight ounces water. Bring to full boil for three minutes. Add whole milk / soy milk (in ratio of 1/4th milk to 3/4 water), and let boil another two minutes. Strain and sweeten to taste.

About The Tao of Tea View company

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3 Tasting Notes

714 tasting notes

Steep Information:
Amount: ~1.5 teaspoons
Additives: none
Water: 6 ounces filtered boiling
Steep Time: a little over 5 minutes
Served: Hot

Tasting Notes:
Dry Leaf Smell: woody, spicy, followed by mint
Steeped Tea Smell: woody, followed by mint
Flavor: spicy red tea, mostly cinnamon and cardamom
Body: Full
Aftertaste: mint
Liquor: dark reddish-brown

I was fortunate enough to grab the last two serving of this from the Steepster Traveling Teabox.

The smell is a bit different than the normal Chai I drink because of the mint.
The taste is a smooth, well balanced, spicy tea. The mint follows the sip.
The spices are a mellow and don’t stand out individually, they also are not very strong (think medium versus mild salsa).

This was not a bad tea, it was a nice sold red spiced tea. I am glad I got to try it, and would drink it again, but it is not my preferred chai so it won’t become a cupboard regular.

Post-Steep Additives: lactose free fat-free milk

It didn’t really make much of a difference. Perhaps if I had steeped it in the milk it might have?

Post-Steep Additives: honey

Tempered the spicy, but the spicy wasn’t a strong spicy so I don’t think it’s really needed.


195 °F / 90 °C 5 min, 0 sec

resteep-tasted like a quality flavored black tea? odd since it’s a red tea, still smooth but the spice is very very mild and so is the mint.

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6770 tasting notes

As this is just at it’s end of infusion…the scent reminds me of a walk thru a lumber store…very fresh woodsy smelling. The color is a reddish orange. It tastes like it smells with a little sweetness added in. You really can’t smell the spearmint or even taste it during the sip. It’s more of an afterthought-aftertaste effort. It’s ok actually. Not the best but certainly drinkable.

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2784 tasting notes

Purchased a tin of this at the Berkeley Bowl last night. I’ve been looking for a good rooibos chai but sadly, this isn’t it. I should have read the list of ingredients on the tin. It has cinnamon, clove, cardamom and spearmint. Why would you put spearmint in a chai?

The flavor of this is… interesting I guess. I definitely taste the cinnamon and the spearmint but the clove and cardamom aren’t too prominent. I added soymilk and about a teaspoon of coconut sugar but I’m not too impressed with it. I will need to tinker around with it and see if adding fennel or a bit of ginger improves it somewhat.

I will probably finish it off eventually but definitely don’t love it. I think I just need to go to Rishi’s website and order their West Cape Chai.

p.s. it also leaves an aftertaste in your mouth like toothpaste… ick

Flavors: Cinnamon, Spearmint

Boiling 6 min, 0 sec 2 tsp 12 OZ / 354 ML

Toothpaste tea… yum. ;)


and I have a whole tin of it!


Well this sounds completely disgusting to me

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