Ringling Spiced Chai Fruit Tea

Ringling Spiced Chai Fruit Tea

Our Ringling Spiced Chai Fruit Tea is as complex and creative as any fabric of India. See these textile creations on your next visit to The Ringling Museum, or enjoy this lively caffeine-free chai tea that intrigues and inspires with every sip.

Cinnamon, ginger, apple pieces, hibiscus, clove, cardamom, black pepper, and cornflower petals.

A wonderful addition to the exceptional Ringling teas, Mable's Rose Rooibos, and Big Top Tea. 

In 1925, circus impresario John Ringling (1866–1936) decided to build an art museum, a legacy meant to outlast his business interests and memorialize his wife Mable and himself.

Ringling sought to educate and encourage curiosity for the wider world by sharing the arts of Europe with the people of Florida.

20 to 25 cups of Ringling Spiced Chai Fruit Tea can be made from 2 oz of loose-leaf.

We suggest steeping all our herbal teas multiple times for even more cups of great tea.

Brewing Instructions for Ringling Spiced Chai Fruit Tea

Steep this tea multiple times. Loose-leaf teas have far more flavor than traditional tea bags due to their superior quality and freshness. Tea strength is a personal decision. Please experiment to determine your preferences.

Use boiling water and allow your tea to steep as little as 3 minutes or as much as 10 minutes. For each of the following steeps, use boiling water and double the steep time. If you do not want to drink all the tea, store it in the fridge for wonderful iced tea.

Store in a dry place