Honeybush Chai

The evening cup for anyone stepping back from caffeine. Honeybush (a naturally caffeine-free South African herb) brings a soft, honey-sweet base, and chai spice gives it warmth and depth: ginger, green cardamom, and Ceylon cinnamon. Brew it hot on the stovetop, with milk for a café-style cup or on its own when you want it lighter. It suits a slow evening or a cold, wet afternoon.

Honeybush is a cousin of rooibos, mellower and a touch sweeter, and the chai spices give it a warm, spice-forward character all its own. We blend it fresh in small batches in Portland so the ginger stays sharp and the cinnamon stays bright.

Blend: honeybush, ginger, green cardamom, Ceylon cinnamon. Caffeine-free. No sugar, no preservatives. Vegan.

How do I brew it?
Use one teaspoon per eight ounces of water in a pan. Bring it to a rolling boil for two to three minutes. Add milk at a ratio of one part milk to three parts water, then boil for another two minutes. Strain, sweeten to taste, and serve.

Is it caffeine-free?
Yes. Honeybush is a herb, not a leaf from the tea plant, so the cup carries no caffeine at all.

Will it turn bitter if I steep it too long?
Honeybush is forgiving and stays smooth even with a longer brew. Hold to the timing above and it keeps its honey-sweet edge without going harsh.

How is it different from black chai?
Milder and naturally sweeter, with no caffeine. You get the same familiar ginger-cardamom-cinnamon spice, over a soft herbal base rather than a bold black tea.