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Black tea, subtle flowery tea from makaibari estate in the Himalayas.
Black tea, traditional English style earl grey with a hint of vanilla.
Spiced black tea with cinnamon orange oil and cinnamon.
Chinese cooked pure with an aroma reminiscent of sticky rice.
Gunpowder green tea with Moroccan spearmint.
Green tea enhanced with jasmine flowers.
Classic rolled full leaf green from china.
White tea blended with flowers and peaches.
A lightly oxidized Bao Zhong tea with young coconut nectar.
Buttery with subtle floral notes. Light and smooth.
Rosehips, peppermint, orange peel, echinacea purpurea, calendula flower, red clover blossoms, Oregon grape root, and goldenseal leaf.
Rooibos, cardamom, cherry bark slippery elm, licorice root, and clove.
Gingko, Gotu kola, peppermint, red clover, ginger, and rosemary.
Ginger, lemon myrtle, yerba mate, dandelion, alfalfa, feverfew, and peppermint.
Nettles, lavender, lemon balm, yerba santa, spearmint, calendula, lemongrass and stevia.
Ginger, calendula, spearmint, lemongrass, rosemary, and fennel.
Traditional spicy blend of Assam tea, ginger, cardamom, star anise, cinnamon and coriander.
Black tea, cinnamon, ginger, vanilla, clove and nutmeg.
Ayurvedic turmeric chai, with warming spices and coconut.
Fragrant vanilla, rose petals and spices blended with black tea.
Red rooibos, coconut, ginger root, vanilla, and cinnamon.
Lapsang souchong, yerba mate, roasted yerba mate, vanilla rooibosand other smokey and sweet spices.
A sweet blend of honeybush, tulsi, nettles, cinnamon, peppermint, clove and licorice root, and cardamom.
Green tea, American ginseng, ginger, cardamom, and pepper.
Menu for Tea Chai Te provided by Allmenus.com
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