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
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A warming, aromatic blend layered with ginger heat, sweet cinnamon, citrus-bright cardamom and the signature Sichuan ma la tingle - a buzzing, citrusy, slightly numbing sensation that builds gently with each sip. The rooibos keeps it smooth and round, the chilli adds a late warmth, and the Timur pepper gives a grapefruity lift on the finish. Warm, spicy, fragrant and tingly in the best way.
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Ma la (麻辣) is a signature sensation in Sichuan cuisine that translates to "numbing-spicy." The "ma" (numbing, tingling) comes from Sichuan peppercorns, which contain hydroxy-alpha-sanshool - a compound that creates a gentle buzzing sensation on your tongue and lips. The "la" (spicy heat) comes from chilli. Together, they create a complex, layered warmth that tingles and builds rather than just burning. In traditional Chinese medicine, Sichuan pepper has been used for centuries to support digestion and circulation, with the warming spices in this blend chosen for similar traditional benefits. It's addictive in the best way.
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We use both Sichuan pepper (Zanthoxylum simulans) and Timur pepper (Zanthoxylum armatum), sometimes called Himalayan Sichuan pepper. Regular Sichuan pepper brings that classic numbing tingle with floral, citrusy notes. Timur pepper adds a grapefruity, slightly more herbaceous lift with its own gentle numbing effect. Using both creates a more complex, layered ma la sensation that develops as you drink.
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It might be, if you drink it without milk. It's not blow-your-head-off spicy, but it does have a kick. A splash of milk not only makes it extra delicious, it also tones down the spice for a classic delectable chai vibe.
The chilli and black pepper bring a gentle kick, while the Sichuan peppers create more of a tingling, numbing sensation than outright heat. It's flavour spice, not painful spice - warming, interesting, and delicious rather than something you need to power through.
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No, this blend is completely caffeine-free. It's built on rooibos instead of black tea, so you can enjoy that warming tingle any time of day without worrying about staying up all night.
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Absolutely. This blend works beautifully with milk and honey, which soften the spice and create a creamy, warming drink. The tingle still comes through, just mellowed. If you want the full ma la experience, try it without milk first - then experiment with adding a splash if you prefer something gentler. Both ways are delicious.
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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. For a stronger brew, leave the bag in longer or give it a gentle squeeze before removing. Decadent with milk and honey; delightful without.
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Yes! The large-cut spices hold up well for a second steep. The first brew is bolder and more intense, while the second is mellower with the aromatic spices coming forward and the tingle softening. Steep the second cup a bit longer to extract the full flavour.
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Sichuan Chilli Chai is made with natural spices and botanicals and is generally suitable for most people. However, if you're pregnant, breastfeeding, on medication, or have any health concerns, it's best to check with a healthcare professional first. The blend contains warming spices that may not suit everyone in large quantities.
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Anyone who loves bold, interesting flavours and wants to try something different from standard chai. If you enjoy spiced foods, Sichuan cuisine, or just want a warming, caffeine-free drink with personality, this is for you. Perfect for chai lovers looking for something more adventurous.
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Yes. Our tea bags are 100% plant-based and biodegradable, made from materials that break down naturally. The packaging pouch is made from plant-based materials and is industrially compostable.
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The tea bags are biodegradable and can go in your food waste or compost. The pouch is industrially compostable - check if your local council collects compostable packaging, or look for industrial composting facilities near you. Collection and processing options vary by area, so it's worth checking your local guidance.