Herbal Chai Tea is a caffeine-free loose-leaf blend that delivers the warming spice character of traditional chai without the black tea base. Nine botanicals — coriander, peppermint, lemongrass, orange peel, nettle leaf, cinnamon, ginger, cloves and cardamom — brew up into a light yellow cup with a proper kick of spice on the finish. Drink it hot in winter, iced in summer, morning or late evening. No caffeine means no clock-watching.
A Chai Blend Without the Black Tea Base
Most chai you've had is built on Assam or Ceylon black tea with spices layered over the top. This one skips the tea leaf entirely and lets the spices and herbs carry the cup on their own. The result is lighter in colour (a clear yellow rather than the milky brown you'd get from masala chai with milk), gentler on the stomach, and completely caffeine-free — which matters if you're sensitive to stimulants or you want a warming cup after dinner without staring at the ceiling at 2am.
The botanical mix does the work: cinnamon and cloves bring the warming spice backbone, cardamom and ginger add the sharpness, and peppermint plus lemongrass lift the whole thing so it doesn't feel heavy. Coriander seed and orange peel round out the aromatics, while nettle leaf adds a grassy, slightly mineral note that keeps the blend grounded. It's a proper herbalist's chai rather than a spiced dessert drink.
What's in the Blend
Here's the full ingredient list and what each one brings to the cup.
| Ingredient | Flavour contribution |
|---|---|
| Cinnamon | Warm, sweet, woody backbone |
| Ginger | Sharp, peppery heat |
| Cardamom | Floral, citrusy, slightly camphor-like |
| Cloves | Deep, pungent, slightly numbing |
| Coriander seed | Nutty, lightly citrus |
| Peppermint | Cooling top note |
| Lemongrass | Bright, lemon-zest lift |
| Orange peel | Sweet citrus aromatic |
| Nettle leaf | Grassy, mineral base |
Traditional Uses and What Research Says
Chai spice blends have been consumed across India and South Asia for centuries, and several of the botanicals in this mix have been studied. According to Healthline's review of chai research, animal studies have shown that cinnamon — one of the main spices here — may influence blood pressure markers. According to WebMD, research on cinnamon in chai has also looked at its effects on hypertension, particularly in people with diabetes. A 2024 review in PMC on herbal tea consumption noted growing global interest in botanical infusions for their traditional wellness associations.
That said: none of these are EFSA-approved health claims. Treat this as a warming, flavourful caffeine-free drink — not a supplement. If you want the cinnamon or ginger at therapeutic doses, you'd need more than a cup of tea.
How to Brew — Hot and Iced
- Measure one heaped teaspoon (roughly 2-3 g) of the loose blend per cup.
- Pour freshly boiled water (around 95-100°C) over the herbs.
- Steep for 5-7 minutes — longer if you want the spice to really come through.
- Strain into your cup. Add honey or a splash of plant milk if you like it creamy.
- For iced chai: brew at double strength, let it cool, then pour over ice. A wedge of orange works brilliantly.
The 100 g Pouch — How Many Cups?
One 100 g pouch gives you roughly 40-50 cups depending on how strong you brew. At one cup a day that's a month and a half of chai; if you're brewing a pot for the family at weekends, expect it to last around a month. Store in the original pouch sealed tight, or decant into an airtight tin away from light and heat — the spices lose aroma fast if they're left open.
Specifications
| Format | Loose-leaf herbal blend |
| Weight | 100 g |
| Caffeine | None |
| Ingredients | Coriander, peppermint, lemongrass, orange peel, nettle leaf, cinnamon, ginger, cloves, cardamom |
| Brew time | 5-7 minutes |
| Water temperature | 95-100°C |
| Cups per pouch | ~40-50 |
| Serves | Hot or iced |
Honest Limitations
If you're expecting the thick, milky, sugar-loaded masala chai you'd get from a street vendor in Mumbai, this isn't that. There's no black tea base, so it won't give you the tannic body or the caffeine lift. It's also not a "strong" chai in the sense of hitting you over the head with cinnamon — the peppermint and lemongrass keep it balanced and refreshing rather than dessert-like. If you want sledgehammer spice, add an extra teaspoon per cup or let it steep for 10 minutes.
From Our Counter
We sell a lot of herbal blends, and this one gets repeat buyers because it fills a specific gap: people who love the idea of chai but can't drink caffeine after 2pm. It's also one of the few chai blends we carry where you can actually smell every botanical when you open the pouch — a lot of cheaper blends are mostly cinnamon dust with a suggestion of cardamom. Open this one and you get the proper lemongrass and orange peel hit right away.
Pairs well with a cast-iron teapot or a simple stainless mesh infuser for loose-leaf brewing. If you're building a caffeine-free tea rotation, have a look at our other herbal teas — rooibos, rooibos-chai variants, and pure peppermint are the usual companions on the shelf.
Frequently Asked Questions
Does this chai contain caffeine?
No. There's no black tea, green tea, or any other caffeinated leaf in the blend. It's entirely herbs and spices, which makes it suitable for evening drinking or for anyone avoiding stimulants.
Can I drink this with milk like regular chai?
Yes, though it behaves differently than black-tea chai. Brew at double strength first, then add warm milk or a plant-based alternative. Oat milk works particularly well with the cinnamon and cardamom notes.
Is herbal chai tea good for a sore throat?
The ginger, cloves and peppermint in this blend are traditionally used as warming, soothing botanicals for colds and scratchy throats. Add honey and lemon for the classic home remedy setup. This isn't a medical claim — just how people have been using these spices for generations.
Are there any side effects I should know about?
Herbal teas can interact with certain medications including blood thinners, antidepressants, and blood-pressure drugs. If you're on prescription medication or pregnant, check with a pharmacist before drinking this daily. Avoid if you have a known allergy to any of the nine ingredients listed.
How should I store the 100 g pouch?
Seal the pouch tightly after each use or decant into an airtight tin. Keep away from light, heat and moisture. Stored properly, the blend holds its aroma for 12-18 months — though most people finish a pouch well before then.
Can I make iced chai with this?
Yes, and it's genuinely good in summer. Brew at double strength (two teaspoons per cup), let it cool, then pour over ice. A squeeze of orange or a sprig of fresh mint takes it up a notch.
Last updated: April 2026
