Sichuan Chilli Chai
Chai that took a trip through Chengdu: stacked with two kinds of Sichuan pepper and classic chai spices, all built on smooth, caffeine-free rooibos.
Rooibos, Ginger, Cinnamon, Green Cardamom, Black Cardamom, Black Pepper, Fennel, Star Anise, Orange Peel, Sichuan Pepper (2.7%), Timur Sichuan Pepper (1.5%), Chilli (1.4%), Clove
For the best brew
Steep one bag in freshly boiled water for 4–6 minutes to let the Sichuan peppers work their magic. The tingle develops as it cools slightly. Decadent with milk and honey; delightful without.
Chai that took a trip through Chengdu
Traditional masala spices meet Sichuan aromatics in this tingly, delicious (tinglicious) caffeine-free blend. Built on smooth rooibos, this chai brings together the familiar comfort of ginger, cardamom, and cinnamon with two kinds of Sichuan pepper that deliver what's known in Sichuan as ma la (麻辣) - that delicious numbing-spicy tingle that makes each sip more irresistible than the last.
Thirteen ingredients. No regrets.
Yes, thirteen botanicals and spices is ridiculous. But we wanted ridiculous flavour, so here we are. Sichuan pepper and its cousin Himalayan Timur bring that distinctive ma la tingle - floral, citrusy, and utterly addictive. Ginger and chilli build the heat, cardamom adds aromatic depth, while cinnamon rounds everything out with cosy warmth. Not to mention seven other spices weaving through for depth and complexity.
The sensation starts subtle and builds with each sip, each layer revealing itself until you're chasing that tingle to the bottom of the cup.
Meet the Spice Squad
Rooibos
Naturally sweet with hints of vanilla and honey. Rich, smooth, caffeine-free base.
Sichuan Pepper
Floral, citrusy tingle. Activates trigeminal nerves with hydroxy-alpha-sanshool for that signature buzz.
Timur Pepper
Sichuan Himalayan cousin. Grapefruity brightness, gentle sparkle, softer numbing.
Ginger
Sharp, warming heat. Traditionally used to support digestion and add warming depth.
Cinnamon
Sweet, woody warmth. The classic chai note that rounds everything with comforting spice.
Green Cardamom
Bright, citrusy, intensely aromatic. A foundational chai spice that lifts the blend.
Black Cardamom
Smoky, earthy, resinous. Adds depth where green cardamom brings brightness.
Chilli
Gentle heat that builds slowly. The la in ma la. Arrives late, lingers longer.
Black Pepper
Punchy, peppery warmth. Contains piperine for a sharp, lively kick.
Fennel
Sweet, lightly liquorice-like with a cool edge. Balances heat and supports digestion.
Star Anise
Sweet, aromatic, subtly liquorice. Adds fragrance and depth to the spice mix.
Orange Peel
Bright, zesty citrus oils. Cuts through warmth with refreshing, uplifting notes.
Clove
Intensely aromatic, warm, slightly numbing. Contains eugenol that ties the spices together.
A sip with a kick
This has been a labour of love. That's why each bag holds 3.5 grams of premium spices and botanicals: big flavour needs big character. Months of research and testing to get the spice balance right, to find the perfect tingle-to-warmth ratio. We've got roomy plant-based bags that can hold whatever we want, so why not make it spectacular?
THE ANSWERS TO LIFE’S BIG (TEA) QUESTIONS
-
Most breakfast teas are blended ground leaves from multiple regions, but this is a pure, single-origin black tea. We use whole leaves for fresher, fuller flavour. It’s crafted from a balance of three premium leaf grades (leafy, wiry, and tippy), delivering a malty, rounded flavour with natural sweetness and complexity. You get the boldness of a breakfast tea, without the bitterness or harsh tannins found in some blends.
-
This tea is grown in the misty cloud forests of the Colombian Andes, at 1,800–2,050 metres above sea level. The combination of cool mountain air, rich volcanic soil, and consistent rainfall creates the perfect conditions for a deliciously complex black tea.
-
Unlike most tea regions, which have distinct harvest seasons, Colombia’s high-altitude tropical climate allows for year-round production. This means fresher, more consistent tea with a naturally malty depth and smooth complexity.
-
Malty, smooth, and complex, with natural hints of panela (raw cane sugar), cocoa, and a honeyed depth that lingers after each sip. It has medium body, low astringency, and a long, satisfying finish.
-
Yes, this tea is grown organically in Colombia’s only organic tea garden, where half the land is preserved as rainforest. However, due to some frustrating red tape, we can’t officially call it organic, as our UK packing facility isn’t yet certified. But rest assured, the tea itself is as organic as it gets.
-
Like a classic breakfast tea, it stands up well to milk, enhancing its natural malty richness. But thanks to its smooth, well-balanced profile, it’s also excellent on its own. Maybe keep that quiet though… Hardcore tea connoisseurs would probably hurl cold, soggy used tea bags at us if they heard us promote adding milk.
-
Anyone who enjoys a rich, flavourful black tea with natural depth and a smooth finish. If you want a malty, complex cup that works with or without milk, this is the one.
-
Absolutely. A second steep brings out more of its natural sweetness and smoothness. The first brew is bold and malty, while the second is softer and more rounded. Just extend the steep time to extract the full depth of flavour.