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Decaf Chai

Decaf Chai

Decaf Chai

Warming ginger and chai spices infuse with flavorful decaf black tea in this lively chai recipe.

Ingredients: Decaf black tea*, cardamom*, black pepper*, ginger*, anise* (*organic)
25g Pouch
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100g Pouch
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500g Pouch
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2kg Pouch
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  • Serving Size: 2.5g /cup
  • Steeping Temp: 100°C
  • Steeping Time: 2 to 5 mins.
  • Certification: Organic
  • Origin: India
  • Caffeine: None

Decaf Chai

A traditional chai recipe, now with a flavorful decaf black tea from India. Sweet anise notes are distinctly present in the infusion aroma and flavor, carried by clouds of sweet and spicy cardamom and warming ginger. You won't want to miss this one, truly a delight to the taste buds!

Tasting Notes

Certification: Organic
Grade or Quality: OP
Aroma: spicy ginger, fragrant sweetness
Infusion Aroma: cardamom, ginger, slight sweetness
Infusion Color: Amber
Base flavor: Spicy
Infusion Strength: Medium Strong

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From the Shanti Tea Canada Blog

Health: Spices to Warm Up With - by Safiya Motala

Health: Spices to Warm Up With

With the change in seasons, a lot of us are beginning to think about cooler weather and getting prepared for that. It’s instinctual and for a good reason. We want to prepare ourselves physically and mentally as well as ensuring we have the necessary products to survive. These days survival is less of an issue during colder months, but it is always important to make sure you’re well prepared. That’s how we enjoy a happy and healthy winter!

Shanti Tea offers a wide range of teas, herbs, and spices that are great for cooler weather. Learn more so you can stock up and be ready for anything.

Warming herbs:

  • Cinnamon
    • What it does: This sweet and spicy ingredient helps to stimulate circulation. It also helps to maintain healthy blood-glucose levels and aid in digestion while providing a great source of antioxidants.
    • How to use it: Use cinnamon in all sorts of recipes. Add to oatmeal, smoothies, curries, salads, sauces, the list goes on! If you want to enjoy...

      Read the rest of the article on our blog.