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Red Burner Chai – Spicy Caffeine-Free Rooibos Chai
Spicy, fragrant, hot, sweet and deliciously satisfying! Red Burner Chai blends traditional warming chai spices — anise, ginger, black pepper, cardamom, clove and cinnamon — with luxury South African rooibos for a bold, naturally caffeine-free chai you can enjoy any time of day.
Luxury rooibos is the perfect base for this blend: smooth, naturally sweet and full-bodied, it stands up beautifully to bold spices. The traditional spices used to make chai have long been valued for their bold, aromatic flavor, making this a warming, cozy cup.
Tasting Notes
Aroma: fragrant, spicy and sweet
Flavor: smooth rooibos with warming cinnamon and cardamom
Spice: a fiery kick of ginger and black pepper
Accents: licorice-like anise and clove
Finish: hot, sweet and satisfying
Why You'll Love It
Red Burner Chai provides a natural pick-me-up without any of the jitters of caffeinated drinks. It's the ideal alternative to traditional black tea chai — full of flavor, comforting and perfect for evenings, kids or anyone cutting back on caffeine.
Luxury rooibos base
Bold chai spices
Naturally caffeine-free
Makes a delicious chai latte
How to Enjoy
Enjoy it plain, or simmer it with milk and honey for a creamy, caffeine-free chai latte. It's delicious iced, too. Pair it with ginger cookies, cinnamon buns or spiced baked goods for the ultimate cozy treat.
Spicy, sweet and satisfying, Red Burner Chai is chai you can enjoy all day long.
Featured ingredients
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Aniseed
Aniseed is the small, ridged seed of the anise plant, a member of the parsley family native to the eastern Mediterranean. It has a sweet, warm, unmistakably licorice-like aroma with a lingering, slightly spicy finish. In tea it brings depth to spiced black tea and chai, and blends well with fennel, cinnamon, cardamom, clove and licorice root in herbal mixes. A little goes a long way, so aniseed is usually added in small amounts to keep the cup balanced.
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Cloves are the dried, unopened flower buds of an evergreen tree originally from the Maluku Islands of Indonesia, once among the most prized spices in the world. They bring an intense, warm, sweet-spicy flavor with a slightly numbing tingle and a deep, festive aroma. A little goes a long way in chai, holiday black teas, rooibos and mulled fruit blends, where clove works beautifully with cinnamon, orange peel and ginger. Blends with clove stand up well to milk and sugar.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
034 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
034 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipStart at 4 min and taste — go up to 5 min for a fuller flavour. For a stronger cup, add a little more tea rather than steeping longer.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
This is now my #1 favorite tea I have ever tasted in my life! It is SO Christmasy (my favorite kind of flavor!) and I will keep it continuously stocked in my cabinet from here on out!
Karen Knudsen
January 2024
This is by far my favorite chai! Love it! Richly spiced and fragrant. Works well hot or cold.
Joanne Macdonald
February 2019
This is so delicious, I just ordered more! Sweet and Spicy, with a nice ginger burn, LOVE it!
Arm
August 2016
Fantastic Rooibos Chai! Perfect for winter!
See all 8 reviews
Rebecca T
January 2016
This is probably the best chai I've ever had, no joke. It is pretty heavy on the spice, so if you like your chai spicy (like I do), then you'll probably like this tea. The only bad thing is that the boxed chai I sometimes get from Walmart tastes reeeally bland now, compared to this!
Lorna
May 2015
Love it
Fromotherside
March 2014
Love it!
Dom
March 2016
A nicely balanced roibos chai - fragrant rather than spicy IMHO, but then I'm comparing to it to masala chai brought back from india or the one i make myself by mixing freshly ground spices with roibos... so if you like a full-flavour but not tongue-tingling chai, this one is for you. It works well both without anything, and with milk + honey for a sweet pick-me-up moment. BTW, I find the 3-4 mins infusion suggested on the pack far too short for my taste.
