Rooibos Chai - Caffeine Free

A cup of masala chai contains 30–70 mg of caffeine, while coffee has 80–100 mg per cup. Since chai is blended with spices like cinnamon, ginger, and cardamom, the caffeine absorption is more gradual, providing a gentler, longer-lasting energy boost.

Chai is rich in antioxidants, anti-inflammatory compounds, and digestion-boosting spices. Ingredients like ginger and black pepper aid digestion, while cinnamon and cloves support immune health.

Yes! Traditional masala chai includes ginger, fennel, and black pepper, all known for their digestive benefits. These spices stimulate digestion, reduce bloating, and support gut health.

Authentic masala chai is made with black tea and warming spices, including cardamom, cinnamon, ginger, cloves, and black pepper. Some regional variations also include star anise, fennel, or nutmeg.

Yes! Spices like turmeric, cinnamon, and ginger in chai are known for their anti-inflammatory effects, helping to reduce oxidative stress and support joint health.

Traditionally, cow’s milk has been the preferred choice for brewing masala chai, especially in Ayurvedic practices. This is because cow’s milk is considered a sattvic (pure) food in Ayurveda, known for its nourishing and grounding properties. The fatty proteins in cow’s milk bond with the tannins in black tea, which helps to reduce bitterness and aid digestion, making it gentler on the stomach. This harmonious balance of spice, tea, and dairy enhances both the flavor and the bioavailability of key nutrients in chai’s ingredients.

For those who prefer plant-based alternatives, options like oat, almond, soy, and coconut milk can work beautifully, but brewing methods should be adjusted. Since many plant-based milks lack the natural fats found in dairy, they can sometimes result in a thinner or slightly astringent taste when brewed directly with chai. To achieve the best flavor and texture:

• Oat milk – Naturally creamy and neutral in taste, making it the best plant-based alternative for chai.
• Soy milk – Protein-rich but may curdle if added directly to hot tea; best to warm it separately before combining.
• Almond milk – Light and nutty; add it toward the end of brewing for a smooth consistency.
• Coconut milk – Adds a rich, tropical depth, ideal for a unique chai experience.

To preserve chai’s rich, full-bodied texture, we recommend simmering chai in water first before adding your preferred milk. This allows the spices to fully bloom without overpowering the milk’s natural flavors.

A chai latte is a milkier, often sweeter version of traditional masala chai, made by combining chai tea with steamed milk and sometimes honey or sugar.

Our Traditional Spice chai is naturally spicy and only sweetened if desired. Many café-style chai blends contain added sugars, so check the ingredients if you prefer sugar-free chai.

For a rich, full-bodied cup of Chai Collective’s masala chai, follow our traditional stovetop method:

1. Add 2 teaspoons of loose-leaf chai to a pot with ¾ cup of water.
2. Bring to a gentle simmer and let it steep for 1 minute, allowing the spices to fully infuse.
3. Add ½ cup of your choice of milk (dairy or plant-based) and bring to the boil.
4. Strain into your favorite mug and sweeten to taste with your choice of sweetener.

For infusion style brewing, steep the chai in hot water for 3–4 minutes, then top with your choice of milk and optional sweetener.

Yes! Black tea and spices like cinnamon, cloves, and cardamom are rich in antioxidants, which support cell health and immunity.

Yes! All of our teas are certified organic, sourced from carefully selected tea gardens that meet strict organic standards. While Chai Collective does not hold organic certification, we have spent years building relationships with farmers who share our commitment to sustainable, chemical-free farming practices.

Our priority is to bring you the highest-quality, ethically sourced tea, free from synthetic pesticides, herbicides, and chemicals - so you can enjoy a cup that’s both pure and delicious.