Nature's Cuppa
Organic Chai Spiced Tea Bags - SINGLE
Organic Chai Spiced Tea Bags - SINGLE
Chai is a centuries old beverage and an important part of everyday Indian and Asian life. Spices vary by region but the most common are cardamon, ginger, cloves and pepper.
What's Included
- 1 packet contains 50 tea bags
- Unbleached paper tea bags
- Organic Cinnamon, Cardamon, Ginger, Cloves, Black Pepper, and Pure Vanilla Bean
- Certified organic ingredients
- GM free
Serving Instructions
It’s best served with an added sweetener such as organic sugar or honey which helps to release and bring out the full, exotic, spice flavours. Chai has a warming soothing effect, acts as a digestive aid and gives one a wonderful sense of wellbeing. It’s difficult to resist a second cup!
Use one or two tea bags of Nature’s Cuppa Chai to suit your taste and fill 2/3 cup with fresh boiling water. Fully infuse chai for 4-5 minutes. Whilst the tea is infusing, steam 1/3 cup cold, fresh milk under the steam jet of an espresso machine until frothy (or use stove or microwave). Gently pour milk and froth onto brewed chai and sprinkle lightly with cinnamon. Sweeten with sugar or honey to release the full flavour of the spices.
Organic Certification
Organic Certification
In conformity to the strictest standards of international organic agriculture, no chemical fertilisers, pesticides or synthesised chemicals of any kind are used in the cultivation of this tea. Nature’s Cuppa Tea is certified organic by the National Association of Sustainable Agriculture Australia (NASAA) and NOP (USDA) Regulation certified by Control Union Certification.
GM Free
GM Free
Our tea is NOT genetically modified. Our tea is as nature intended!
Unbleached Paper Tea Bags
Unbleached Paper Tea Bags
We use unbleached paper tea bags free of chemical nasties.
No Microplastics
No Microplastics
We use unbleached paper tea bags without adhesives so that you aren't ingesting chemical nasties and microplastics.
Free Shipping
Free Shipping
Free shipping for all orders within Australia.

