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Calling all cinnamon lovers! If you're a fan of cinnamon, you'll simply adore our delectable Raja Oolong Chai. With a base of rich oolong tea, this blend features sweet cinnamon bark and a classic chai spice blend of ginger, cardamom, cloves and black peppercorn, with chicory and cocoa nibs adding a subtle, roasty depth.
Cinnamon is instantly recognizable, with a comforting aroma and warm flavor that enhances everything it touches. It has a warming character, natural sweetness and a long history in traditional cooking — it's valued for its warm, sweet-spicy flavor and fragrant aroma.
Tasting Notes
Aroma: sweet, warm cinnamon and chai spice
Flavor: bold cinnamon over smooth, rich oolong
Spice: ginger, cardamom, cloves and a hint of pepper
Finish: sweet, warm and comforting, with a touch of cocoa
Why You'll Love It
Raja Oolong Chai's smooth oolong base doesn't overpower the spices, so bold cinnamon is truly celebrated in all its sweet, warm and comforting glory. It's a lighter, more nuanced alternative to black tea chai that's full of flavor from the very first sip. One sip and you'll be hooked!
A smooth oolong chai base
Cinnamon-forward with classic chai spices
Cocoa nibs and chicory for depth
Delicious plain or as a latte
How to Enjoy
Enjoy it plain for a warming, aromatic cup, or add steamed milk and honey for a cozy oolong chai latte. It's perfect on chilly afternoons and pairs wonderfully with cinnamon buns, ginger cookies and apple desserts.
Invite a little more cinnamon power into your day with our Raja Oolong Chai.
Featured ingredients
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Cardamom
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
Chicory is a hardy plant with bright blue flowers native to Europe, and its root has been roasted as a coffee substitute in France and New Orleans for centuries. Roasted chicory root brews a dark, toasty, slightly bitter cup with notes of caramel and coffee. It blends well with dandelion root, carob, cinnamon, chocolate and vanilla in herbal coffee-style blends. Chicory is naturally caffeine-free, and it is especially good with milk and a little sweetener.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Cloves are the dried, unopened flower buds of an evergreen tree originally from the Maluku Islands of Indonesia, once among the most prized spices in the world. They bring an intense, warm, sweet-spicy flavor with a slightly numbing tingle and a deep, festive aroma. A little goes a long way in chai, holiday black teas, rooibos and mulled fruit blends, where clove works beautifully with cinnamon, orange peel and ginger. Blends with clove stand up well to milk and sugar.
Cocoa comes from the roasted seeds of the cacao tree, native to Central and South America and now grown across the tropics. In tea blends it appears as cocoa nibs or shells, adding a deep, toasty, chocolatey aroma with a pleasant dry finish and none of the heavy sweetness of candy. It pairs wonderfully with black tea, pu-erh, rooibos and mate, along with vanilla, mint, orange and coconut. A splash of milk turns a cocoa blend into a cozy dessert cup.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-1.5 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0290°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 3.5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0290°C200mlBrew it hotPour hot water over the leaves.
033 - 3.5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipStart at 3 min and taste — go up to 3.5 min for a fuller flavour. For a stronger cup, add a little more tea rather than steeping longer.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-1.5 TSP or 1 BAG per 200ml of water at 90°C and steep for 3-3.5 min.
My new favourite!! I love the flavour of this tea, and drink it almost everyday.
Pamela Adams
February 2026
I’ve been buying this tea for several years now and it’s my absolute favorite. I like it super strong and like that it comes loose. I have recently started adding Italian sweet cream to it and it’s a game changer, I have always enjoyed it black, let’s thank a friend for introducing cream, lol! If you like strong flavors, this will not disappoint.
Christina Wilson
November 2025
I was not expecting this tea to be such a big hit! If you have been seeking a cinnamon tea that avoids bitterness (which often happens when combining black tea with cinnamon), and has a complex flavor profile to support the main cinnamon note, definitely give this a try! My only complaint is that there is definitely some kind of mild sweetener in here. When the tea is piping hot or stone cold, that sweetener is overbearing. But when it's at a nice mid-warm temperature you'll get the full complexity of the tea and the comforting bear hug of cinnamon and oolong. Truly outstanding, I'll be ordering more!
Rafael
March 2021
Great oolong, very nice chai mix, screaming to add on some milk, and perhaps, some diabolical tapioca pearls.
On itself, it's the sweetness that diverts it. On my opinion I think if there's sugar there should be milk.
See all 8 reviews
Lauren Larson
February 2021
Love love love this cinnamon-filled chai. It makes a nice dark cup of tea - or maybe I just make it strong - but either way, it's my new favorite and other teas taste a bit bland after this cinnamon explosion.
Phil H
March 2020
If you enjoy the taste and aroma of cinnamon, this is your tea!! Upon opening the package I was greeted with a cinnamon scent that yielded to an immediate flood from my salivary glands!!!! Upon drinking my first cup, I was reminded of freshly baked cinnamon rolls on a Sunday morning. Slurping while sipping is encouraged as this will bring out additional cinnamon flavor because of the addition of extra oxygen. Personal recommendations : 2 teaspoons at exactly 195 degrees for 4 minutes for a cinnamon experience that is to die for!!!
Jenny Vance
May 2019
This tea is my new favourite, its so sweet with a perfect touch of spice, amazing! I find it even better if I let it steep even longer than recommended.
Jenny Vance
May 2019
This is my new favourite! It is sweet, spicy and delicious. I find it get even better if you let it steep for longer, up to 30 min really brings out the taste .
