Loose leaf Maven Blend herbal tea blend scattered on white background with dark and light pieces, by Yerba Buena Tea Company.
Brewed Maven Blend tea in glass mug beside black canister with orange label, by Yerba Buena Tea Company.
Maven Blend loose leaf red tea in black canister with orange label showing ingredients and net weight, by Yerba Buena Tea Company.

Organic Rooibos Tea | Spiced & Creamy | Caffeine-Free

Organic Maven Blend Rooibos Chai

Blended in Oregon Spicy Sweet

A caffeine-free rooibos chai built with adaptogens: ashwagandha, holy basil, and warming spices. The chai that winds you down without putting you to sleep.

Ingredients: Organic Ginger Root, Organic Red Rooibos, Organic Cardamom, Organic Cinnamon Bark, Organic Cloves, Organic Holy Basil, Organic Nutmeg, Organic Star Anise, Organic Coconut Flakes, Organic Ashwagandha Root, Organic Açaí Berry Powder, Organic Coconut Essence.

$21.00 USD
$21.00 USD
Shipping calculated at checkout.
Size: Tea Tin
  • Free shipping $70+
  • Small business
  • Secure checkout
About Maven Blend

The adaptogen chai built for steady calm with full warmth.

Red rooibos from South Africa, blended with ashwagandha root, holy basil, warming chai spices, and coconut flakes. The caffeine-free base gives you the full-bodied sweetness of traditional rooibos. Ashwagandha and holy basil are the adaptogens, herbs traditionally enjoyed to help you feel grounded. The ginger, cinnamon, cardamom, and cloves deliver the heat and complexity of a masala chai. The coconut ties it together with a creamy, slightly sweet finish.

Why adaptogens in a chai.

Traditional masala chai was built to wake you up: black tea for caffeine, spices to warm the palate. This reverses the logic. The rooibos is naturally caffeine-free, so the cup settles instead of stimulates. Ashwagandha has more than 3,000 years of use in Ayurvedic tradition, where it is known as a "Rasayana," a class of herbs long prized for vitality. Holy basil, called "Tulsi" in Sanskrit, is a sacred plant in Hindu tradition, traditionally enjoyed as a daily tonic. Modern herbalism calls both adaptogens, a word for herbs traditionally enjoyed to help the body meet everyday stress.

The coconut element.

Organic coconut flakes and a touch of coconut essence give the cup a natural creaminess before milk is added. Fat-soluble compounds in the spices (particularly the volatile oils in cinnamon and cardamom) dissolve better in the presence of fat, which is why coconut amplifies the chai character. The açaí berry powder adds a subtle berry tartness that keeps the sweetness from going one-note. Blended in our Salem, Oregon kitchen.

Contains ashwagandha, a plant in the nightshade family. Not recommended if you are pregnant or nursing. If you take medication or are sensitive to nightshades, consult your healthcare provider before use.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Tasting Notes

Aroma: Warm and inviting. Cinnamon and ginger lead, with toasted coconut underneath and a faint sweetness from the rooibos.

In the cup: Spicy up front. Ginger heat, cinnamon warmth, then the earthy sweetness of rooibos. The coconut rounds the middle, the açaí adds a berry edge at the end.

With milk: The coconut and rooibos integrate with dairy or oat milk to produce a naturally creamy, dessert-like latte. The spices stay present but soften.

Why You'll Love It

Ashwagandha root, the adaptogen: Withania somnifera has over 3,000 years of recorded use in Ayurvedic tradition, where it is known as a "Rasayana," a class of herbs long prized for vitality. Modern herbalism uses the word "adaptogen" for herbs traditionally enjoyed to help the body meet everyday stress. Ashwagandha has an earthy, slightly bitter flavor that grounds the sweeter spices.

Holy basil (Tulsi), the sacred herb: Ocimum sanctum is a sacred plant in Hindu tradition, traditionally enjoyed as a daily tonic for thousands of years. The name "Tulsi" translates roughly to "the incomparable one." It has a slightly peppery, clove-like flavor that integrates naturally with the chai spices.

Rooibos, the caffeine-free base: Red rooibos from the Cederberg region of South Africa. Naturally sweet, with honey and vanilla notes. The oxidized version (red rooibos, not green) has a fuller body that holds up under milk and spices. Caffeine-free by nature, not by processing.

Maven Blend loose leaf red tea in black canister with orange label showing ingredients and net weight, by Yerba Buena Tea Company.

Maven Blend

$21.00 USD
$21.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Ginger

Zingiber officinale

Cochin, India & Shandong, China

Red Rooibos

Aspalathus linearis

Cederberg Mountains, South Africa

Cardamom

Elettaria cardamomum

Kerala, India & Guatemala

Cinnamon Bark

Cinnamomum verum

Sri Lanka (Ceylon)

Cloves

Syzygium aromaticum

Maluku Islands, Indonesia

Holy Basil

Ocimum tenuiflorum

Uttar Pradesh, India

Nutmeg

Myristica fragrans

Banda Islands, Indonesia & Grenada

Star Anise

Illicium verum

Guangxi, China & Vietnam

Coconut

Cocos nucifera

Sri Lanka & Philippines

Ashwagandha Root

Withania somnifera

Rajasthan & Madhya Pradesh, India

Açaí Berry Powder

Euterpe oleracea

Amazon Basin, Brazil

Ginger

Zingiber officinale

Warming and peppery, long used to settle the stomach after a meal.

In the cup

Ginger is the spicy underground stem, or rhizome, of the ginger plant, used fresh, dried, or crystallized. It brings sharp, warming heat and a touch of natural sweetness. Ginger has been a digestive staple across Indian, Chinese, and Western traditions for thousands of years, most often as the cup after a heavy meal.

Traditionally grown in Cochin, India & Shandong, China

Shop Ginger teas

Red Rooibos

Aspalathus linearis

South Africa's red bush tea, naturally sweet and caffeine-free.

In the cup

Rooibos, or red bush, grows only in the Cederberg Mountains of South Africa, where it is harvested and oxidized to a deep red. The cup is smooth, naturally sweet, and a little nutty, with no caffeine and a soft, round body. It makes a comforting everyday cup and a versatile base for caffeine-free blends.

Traditionally grown in Cederberg Mountains, South Africa

Shop Red Rooibos teas

Cardamom

Elettaria cardamomum

Floral and warming, long used to freshen the breath and spice a chai.

In the cup

Cardamom is the seed pod of a plant in the ginger family, picked green and dried whole. Crack one open and the aroma is floral, piney, and a little citrusy, complex in a way few spices match. It is the signature note of South Asian chai, and the pods are chewed after a meal to freshen the breath.

Traditionally grown in Kerala, India & Guatemala

Shop Cardamom teas

Cinnamon Bark

Cinnamomum verum

Sweet, woody warmth with a natural sweetness, no sugar needed.

In the cup

Cinnamon is the inner bark of a tropical tree, peeled and dried until it curls into quills. Ceylon cinnamon, the kind from Sri Lanka, is delicate and sweet rather than fiery. It brings cozy, woody warmth to chai and spiced blends, plus a natural sweetness that lets you reach for less sugar.

Traditionally grown in Sri Lanka (Ceylon)

Shop Cinnamon Bark teas

Cloves

Syzygium aromaticum

Intense, sweet-spicy warmth. A little goes a long way.

In the cup

Cloves are the dried flower buds of a tropical evergreen, picked before they open. They carry one of the most intense flavors in the spice rack, sweet, warm, and almost tingly, thanks to their natural oils. A clove or two deepens a chai or a holiday blend. They have also long been chewed to freshen the breath.

Traditionally grown in Maluku Islands, Indonesia

Shop Cloves teas

Holy Basil

Ocimum tenuiflorum

Tulsi, the sacred herb of India, peppery-sweet and steadying.

In the cup

Holy basil, known as tulsi, is a revered plant in India, grown in courtyards and central to daily ritual. Its flavor is warm and peppery with a clove-like sweetness, more savory than the basil on a pizza. A celebrated adaptogen in Ayurveda, tulsi is traditionally used to help the body find calm and balance.

Traditionally grown in Uttar Pradesh, India

Shop Holy Basil teas

Nutmeg

Myristica fragrans

Warm, sweet, and nutty, the spice of cozy seasons.

In the cup

Nutmeg is the seed of a tropical evergreen, grated for its warm, sweet, slightly nutty spice. Once so prized that wars were fought over the islands that grew it, today it is the comfort note in eggnog, baked goods, and spiced tea. A little brings depth and a cozy, holiday warmth to a chai or dessert blend.

Traditionally grown in Banda Islands, Indonesia & Grenada

Shop Nutmeg teas

Star Anise

Illicium verum

A star-shaped pod with bold, sweet licorice warmth.

In the cup

Star anise is the striking eight-pointed seed pod of an evergreen tree, named for its shape and prized for its bold, sweet, licorice-like flavor. A single pod perfumes a whole pot. Essential to Chinese five-spice and to a proper chai, it brings a warming, aromatic depth that lingers on the finish.

Traditionally grown in Guangxi, China & Vietnam

Shop Star Anise teas

Coconut

Cocos nucifera

Sweet, creamy, and tropical, the flavor that softens a bold blend.

In the cup

Coconut brings a sweet, creamy, tropical note to tea, whether as toasted flakes or a touch of natural flavor. It rounds out spicy chais and bright fruit blends, adding body and a smooth, dessert-like finish. Grown across the tropics, from the groves of Sri Lanka to the Philippines.

Traditionally grown in Sri Lanka & Philippines

Shop Coconut teas

Ashwagandha Root

Withania somnifera

An earthy Ayurvedic root, long used to help the body handle stress.

In the cup

Ashwagandha is a woody root that has anchored Ayurvedic practice in India for thousands of years. Its flavor is earthy and bittersweet, best balanced by warm spices. It is a classic adaptogen, traditionally used to help the body steady itself under stress, and a natural fit for calm and balance blends.

Traditionally grown in Rajasthan & Madhya Pradesh, India

Shop Ashwagandha Root teas

Açaí Berry Powder

Euterpe oleracea

Tart, berry-rich, and loaded with the antioxidants açaí is known for.

In the cup

Açaí is a small purple berry from a palm that grows wild along the Amazon, freeze-dried and ground into a deep-violet powder. It brings an earthy, bittersweet berry flavor and a rich color to a blend. Açaí earned its global following for its antioxidant content, and a little adds both depth and a vivid pour.

Traditionally grown in Amazon Basin, Brazil

Shop Açaí Berry Powder teas

1 of 11
TeaSalem, Oregon

Organic Maven Blend Rooibos Chai

Steep steady. Sip calm.

Caffeine: None
8.0 oz
Water
212°F
Temperature
1.5 tsp
Leaf
7 min
Steep Time
Re-Steep · Up to 1×
Steep 7 minutes at full boil to draw out the roots and fully open the spices. The rooibos base can handle the heat without going bitter. Add milk for a golden-latte effect, or sip straight for the full spice character.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Golden Milk Latte
Brew 1.5 teaspoons in 8 ounces of full-boil water for 7 minutes. Strain. Top with 6 ounces of steamed oat or whole milk and a small drizzle of honey or maple syrup. The coconut in the blend integrates with the milk to produce a naturally creamy latte. The result tastes like dessert but drinks like a warm, grounding ritual.

Iced Coconut Chai
Cold-brew 2 teaspoons in 16 ounces of cold water for 10 to 12 hours in the fridge. Strain. Pour over ice. Top with a splash of coconut milk and a squeeze of lime. The cold extraction keeps the spices bright and drops the earthy undertone of the ashwagandha. Drinks like a spiced horchata.

Chai Oatmeal
Grind 1 tablespoon of leaves into a fine powder in a spice grinder. Stir the powder into oatmeal while cooking, or fold into overnight oats with a splash of almond milk and a drizzle of honey. The spices infuse the oats, the coconut flakes add texture, and the roots become part of the breakfast ritual.

Loose leaf Maven Blend herbal tea blend scattered on white background with dark and light pieces, by Yerba Buena Tea Company.

Your Questions About Maven Blend, Answered.

What are adaptogens?

Adaptogen is a word modern herbalism uses for a group of plants, including ashwagandha and holy basil, traditionally enjoyed to help the body meet everyday stress. In Ayurvedic tradition, ashwagandha is known as a "Rasayana," long prized for vitality. Holy basil has been a daily tonic in Hindu tradition for thousands of years. These are informational traditions, not medical claims. If you have specific health concerns, consult a qualified practitioner.

Can I drink this before bed?

Yes. The rooibos base is naturally caffeine-free, and the warming spices don't stimulate the way black tea does. Ashwagandha is traditionally enjoyed in the evening in Ayurvedic practice. Many customers brew this as an after-dinner cup or a pre-bed latte. The spices warm without wiring.

Does it taste earthy like most adaptogens?

The ashwagandha does add an earthy undertone, but the chai spices (ginger, cinnamon, cardamom, cloves) and the coconut cover it. The rooibos base is naturally sweet, with honey and vanilla notes, which balances the earthy edge. The cup reads as a creamy, spiced chai first, with the adaptogens working underneath rather than dominating the flavor.