Description

This blend takes me right back to sitting around the campfire on a cool night, the smell of woodsmoke in the air and s’mores in hand. The smokiness of lapsang souchong mingles with rich cacao, warm spices, and just a touch of chili for a cup that’s comforting, toasty, and a little adventurous.

Flavor Profile:

Smoky lapsang souchong sets the stage, rounded by rich, chocolaty cacao husks and roasted chicory root for malty depth. Classic chai spices—ginger, cinnamon, nutmeg, and allspice—add warmth and coziness, while a hint of chili flake brings a gentle spark of heat. The result is smoky, chocolaty, malty, and just a little spicy, evoking the flavors of marshmallows roasted over a fire.

Why a Campfire Chai?

The use of smoked black tea makes this chai unlike any other. When you add cream and a touch of sweetness, the flavors bloom into something indulgent—smooth, spiced, and reminiscent of fireside treats.

Ingredients:

Lapsang souchong, ginger, cinnamon, allspice, cacao husks, roasted chicory root, chili flakes, nutmeg.

Loose Leaf Brewing Tips:

Use 1–1.5 Tbsp per 8–16 oz hot water (200 °F). Steep for 5–8 minutes.

Serving Tip:

For the ultimate experience, enjoy with cream and sugar or honey. The creaminess brings out the marshmallow-like sweetness that makes this chai so special.

A Little Note:

Black teas are brisk, malty, and full-bodied thanks to the oxidation process. Quality loose leaf teas like this can be resteeped, especially if the first steep is lighter.

*These teas are not intended to treat, diagnose, cure, or prevent any illness, disease, or condition, and have not been evaluated by the FDA.