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White Ayurvedic Chai – Light White Tea Chai with Warming Spices
Awaken your senses with our enlivening White Ayurvedic Chai, a blend of premium white tea with classic Indian chai spices: cinnamon, cardamom, ginger and black pepper. Lemongrass, cloves, coconut and pineapple add brightness and a gentle, fruity sweetness to this refined twist on traditional chai.
White Ayurvedic Chai is a more elegant, delicate chai. White tea lends a lighter tea taste that pairs beautifully with sweet cinnamon and the brightness of cardamom, letting the spices shine without heaviness. Cinnamon is warming in character and has long been a traditional ingredient in Ayurvedic blends — it brings a sweet, fragrant depth to every cup.
Tasting Notes
Liquor: warm golden
Aroma: fragrant cinnamon and cardamom
Flavor: delicate white tea flowing into sweet cinnamon and spiced ginger
Accents: a touch of pepper and lemongrass
Finish: light and gently fruity-sweet
Why You'll Love It
If traditional black tea chai feels too heavy, White Ayurvedic Chai is your perfect match. It's balanced, refined and lower in caffeine, making it a wonderful afternoon cup. You'll find yourself coming back to it again and again for its delicate yet warming character.
Premium white tea base
Classic cinnamon, cardamom, ginger and pepper
A lighter, more refined chai
Inspired by Ayurvedic tradition
How to Enjoy
Sip it plain to appreciate its delicate spice, or add a splash of oat or almond milk and a drizzle of honey for a light, creamy chai latte. It's also lovely iced on warm days and pairs beautifully with ginger cookies and fruit.
Balanced, fragrant and wonderfully refined, White Ayurvedic Chai is chai at its most elegant.
Featured ingredients
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Cardamom
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.
Coconut comes from the large fruit of the coconut palm, which grows along tropical coastlines from Southeast Asia to the Caribbean. Dried coconut flakes or chips add a creamy, nutty sweetness and a soft tropical aroma that rounds out the cup. Coconut is a favorite in black tea, green tea, rooibos and pu-erh blends, often teamed with pineapple, vanilla, almond or chocolate. Coconut blends are lovely iced in summer, and they taste rich and dessert-like with a little milk.
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.
Lemongrass is a tall tropical grass native to South and Southeast Asia, where its fragrant stalks are a staple of Thai and Vietnamese cooking. In tea it gives a bright, clean lemon aroma with gentle hints of ginger and a light, grassy sweetness. It pairs wonderfully with green tea, rooibos, ginger, mint, coconut and fruit blends, adding citrus freshness without any sourness. Lemongrass is excellent iced, and its sunny flavor stands up well to a long steep without turning bitter.
Pineapple is a tropical fruit native to South America and now grown widely in Costa Rica, the Philippines, Thailand and Hawaii. Dried pineapple pieces add a juicy, tangy-sweet flavor with a bright, sunny aroma and a lively tropical zing. They pair beautifully with green tea, white tea, rooibos and fruit blends featuring mango, coconut, papaya, ginger or passion fruit. Pineapple blends make a fantastic iced tea, and a splash of coconut milk gives them a fun piña colada twist.
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.
011-2 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.
033 - 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.
033 - 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 3 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 1-2 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-5 min.
This is my favorite tea, I drink it most afternoons.
Karen Knudsen
January 2025
I have tried Chai teas. This White Ayurvedic Chia is so flavorful and has a wonderful spice profile! I love this one! Forever fan. Thank you Tealyra!
Bethp
May 2023
I searched a long time for a replacement to my Teavana white Ayurveda Chai and this one is so great. I add a pinch of elderberry to this for a cup of fragrant, complex and very health building Chai that is not overwhelming on any note. Very smooth and comforting. I could smell this all day.
Melissa Silverman
October 2019
The description is right on - loving this delicate white Chai blend! :)
