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Cinnamon Sweet Apricot Chai – Spiced Apricot Green Tea Chai
Chinese apricot fruit has a beautiful golden skin and a surprisingly firm yet flavorful, sweet flesh. Our Cinnamon Sweet Apricot Chai is a delightful green tea-based chai with oriental cinnamon, fennel, pink peppercorn and heaps of apricot, plus a light hint of ginger and cloves!
The zingy combination of sweet apricot with an intriguing cinnamon twist is a celebration of early-blooming Chinese apricot trees. Delicious apricot makes this chai so succulent and soft, while cinnamon-sugar pieces add a caramelized sweetness. The dry leaf has a strong spiced aroma with flowery apricot notes.
Tasting Notes
Aroma: strong spice with flowery apricot
Flavor: a rich sweetness like cinnamon and burnt sugar
Accents: delicately spiced green tea
Finish: ripe, juicy apricot
Why You'll Love It
This east-meets-west chai is an exciting sweet-and-spicy twist on the classic. Its green tea base keeps it lighter and brighter than a traditional black tea chai, while the apricot adds a succulent, fruity softness you won't find anywhere else.
Light green tea base
Heaps of sweet apricot
Warm oriental cinnamon and gentle spice
A unique east-meets-west chai
How to Enjoy
Enjoy it hot on its own, or add a splash of milk for a light, fruity chai latte. It's lovely iced in summer and pairs beautifully with almond biscotti, apricot tarts and spiced cookies.
Sweet, spicy and succulent, Cinnamon Sweet Apricot Chai is a delicious celebration of the apricot blossom.
Featured ingredients
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Apricot
Apricots are stone fruits believed to have come from Central Asia and China, later spreading along trade routes to the Middle East and the Mediterranean. Dried apricot pieces add a sunny, honeyed sweetness with a soft, velvety stone-fruit aroma and a light tangy edge. They are a classic match for green tea, white tea, oolong and fruit blends, and they also pair nicely with peach, mango, vanilla and almond. Apricot blends make a refreshing, fragrant iced tea.
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.
Fennel seeds are the dried fruits of a feathery, yellow-flowered herb native to the Mediterranean and now grown in India and around the world. They have a sweet, gentle anise-like flavor with a warm, slightly licorice aroma that is softer than star anise. Fennel pairs well with chai spices, licorice, peppermint, chamomile and citrus in herbal blends, and it adds sweetness to rooibos and black tea. In India, candied fennel seeds are a traditional after-meal nibble offered to guests.
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 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0280°C200mlJust add waterPour water over the leaves at the suggested temperature.
032 - 3 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.
0280°C200mlBrew it hotPour hot water over the leaves.
032 - 3 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 2 min and taste — go up to 3 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 TSP or 1 BAG per 200ml of water at 80°C and steep for 2-3 min.
The aromatic smells are reminiscent of Christmas and it tastes spicy and sweet. Wasn’t sure about trying this at first as most chai teas are usually black tea , but I am do glad I did as this green tea blend is a really enjoyable cuppa.
Susan Otter
February 2022
A very refreshing light tea! If you want to make it more serious, use just a bit more, let it steep the maximum time, and sweeten with some honey. It makes the flavors jump right out, especially the apricot and clove.
Kyara
July 2017
If I had to describe it in one word, it would be "Christmas". This is a green tea blend, but it has a full spiced flavour that makes you want to curl up and sit by the fire. Definitely one of my favourites!
