Thai herbal tea is a drink steeped from Thai botanicals such as roots, barks, seeds, spices and flowers, brewed the same way as tea but made without any leaf from the tea plant. TeaTapee’s blend is one example: 15 botanicals led by Jewel Vine (Derris scandens), finely ground and sealed into tea bags, with no tea leaf at all.
This guide covers what goes into a cup of Thai herbal tea, how it tastes, how to brew it, how it differs from Thai iced tea, how herbal tea is enjoyed in Thailand, and how to keep your tea bags at their best.
What is Thai herbal tea?
Most herbal teas are not tea in the strict sense. True tea comes from the Camellia sinensis plant, the source of green, black, oolong and white teas. Herbal blends, sometimes called tisanes, are made instead from roots, barks, seeds, flowers and other dried plant material. Thai herbal tea belongs to this family, drawing on botanicals long woven into the kitchens and tea rituals of Thailand. You will also see it called herbal Thai tea, Thai herb tea or a Thai herbal infusion.
Thai herbs are often combined in blends rather than used one at a time. In TeaTapee’s blend, that means an earthy, woody base with warm spices, aromatic roots and a few fruit and floral notes layered on top. The botanicals are finely ground and sealed into tea bags, so the only thing you need to add is hot water.
What is in TeaTapee’s Thai herbal tea blend?
TeaTapee’s blend is built on Jewel Vine (Derris scandens), a woody, climbing vine used in Thai culinary tradition. It makes up roughly 65% of the blend and sets the base note for everything else. The other fourteen botanicals fall into four groups: warm spices, two aromatic rhizomes, woody and herbal undertones, and fruit and floral accents. Every pack lists all fifteen, in order, so nothing in the recipe is a secret.
| Botanical | Role in the blend | What it brings to the flavor |
|---|---|---|
| Jewel Vine (Derris scandens) | Foundation, roughly 65% of the blend | Earthy, faintly sweet and a little tannic; the woody base under every other note |
| Siamese cardamom | Warm spice | Cool, resinous and slightly citrusy; lifts the front of the sip |
| Cinnamon | Warm spice | Sweet and fragrant, with a rounded warmth |
| Star anise | Warm spice | A clean, licorice-like sweetness that carries into the finish |
| Nutmeg | Warm spice | Soft, nutty and slightly sweet; fills in the middle of the spice profile |
| Thai Black Ginger (Kaempferia parviflora), known locally as Krachai Dam | Aromatic rhizome | A spicy, peppery, faintly sharp edge |
| Sand ginger (Kaempferia galanga) | Aromatic rhizome | A pungent, camphorous aroma, sharper and more herbal than common ginger |
| Sandalwood | Woody and herbal undertone | Smooth, creamy and softly woody, closer to a fragrance note than a spice |
| Vetiver | Woody and herbal undertone | A grassy root with a cool, earthy, faintly smoky aroma |
| Cat’s Whiskers (Orthosiphon aristatus) | Woody and herbal undertone | A mild, green, herbal note from a Southeast Asian flowering plant |
| Sea Holly | Woody and herbal undertone | An earthy, slightly bitter green note |
| Saul Waeng | Woody and herbal undertone | A subtle, resinous, balsamic edge from a Thai forest botanical |
| Lovage | Woody and herbal undertone | Celery-like and peppery; a savory counterpoint to the sweeter spices |
| Goji Berry | Fruit and floral accent | Mildly sweet and tart, closer to a dried cranberry or raisin than a fresh fruit |
| Orange blossom | Fruit and floral accent | A light, honeyed floral top note, without any actual citrus flavor |
Because there is no tea leaf in the blend, it is caffeine-free, and it contains no added sugar and no artificial colors, flavors or preservatives.
For a closer look at each ingredient, our guide to all 15 herbs in the blend walks through what every botanical adds to the flavor and aroma. We have also written longer profiles of Thai Black Ginger, star anise and Siamese cardamom, Cat’s Whiskers and cinnamon.
What does Thai herbal tea taste like?
Thai herbal tea tastes nothing like a standard cup of black tea, so it helps to come to it with an open palate. TeaTapee’s blend brews to a deep amber color. It is earthy and warmly spiced, with a woody backbone, a resinous, slightly incense-like aroma and a light floral-fruity finish. The overall impression is savory-leaning and clean, finishing lightly sweet rather than bitter.
The fifteen botanicals do not taste like fifteen separate ingredients; they blend into a single profile. Jewel Vine anchors it, reading closer to a dark bark tea than to a green or black one. The four spices sit together as a warm, mixed-spice background, more like the spice layer of a chai than any one note standing out. The two rhizomes give the cup its most distinctly Thai character: Thai Black Ginger leans peppery, while sand ginger leans aromatic and slightly camphorous. Underneath, the woody and herbal botanicals thicken the aroma, and the Goji Berry and orange blossom round off the sharper notes at the finish.
If you enjoy chai, mulled spices or earthy roasted notes, the cup will likely feel like familiar territory.
How do you brew Thai herbal tea?
Because the botanicals are finely ground and pre-portioned in a tea bag, there is nothing to measure or strain, and the bag releases its flavor quickly and evenly. This is our standard method:
- Bring fresh water to a full boil and use it straight away.
- Place one tea bag in a cup and pour over about 240 to 300 ml (roughly 8 to 10 ounces) of the freshly boiled water.
- Steep for 3 to 5 minutes.
- Give the bag a gentle press to release the last of the aroma, then lift it out.
Want it stronger? Steep it longer: the color deepens and the character turns woodier and more robust. Prefer it lighter? Lift the bag out sooner, or top up the cup with a little extra hot water. The blend is forgiving, so it is worth a few cups of experimenting to find the strength you like. For more detail, see our guide to brewing the perfect cup of Thai herbal tea and our notes on steeping Thai herbal tea to taste.
Serving Thai herbal tea iced
On warm days, brew the tea strong, let it cool, and pour it over ice for an amber herbal iced tea. Served hot, the spice and woody notes come through most clearly; served cold, it makes an easy variation for warmer weather. For more ways to serve it chilled, see iced and cold-brew Thai herbal tea.
What goes well with Thai herbal tea?
Many people drink it plain, which lets the full spice character come through. When you want a change, a thin slice of fresh lemon or a curl of orange peel brightens the spice, and a spoon of honey leans into the lightly sweet finish. It is equally at home as a morning cup or an end-of-day one.
At the table, the earthy, spiced profile pairs nicely with toasted nuts, dark chocolate, citrus desserts or a simple butter biscuit.
Is Thai herbal tea the same as Thai iced tea?
No. Tea from Thailand covers more than one drink, and the two names are easy to mix up. Thai iced tea, known in Thailand as cha yen, is brewed black tea served with milk and sugar. Thai herbal tea is a different drink altogether: a blend of botanicals with no tea leaf. TeaTapee’s blend brews to a deep amber cup that can be taken plain or with a little honey or lemon, and it can be poured over ice too, but it is not cha yen.
How is herbal tea enjoyed in Thailand?
In Thailand, herbs belong to everyday food culture and family routines. Households have long simmered and steeped bark, root, seed and leaf into warm, aromatic drinks meant to be savored slowly, and the same kinds of herbs turn up in soups and home cooking, where they are appreciated for their aroma, their warmth and their long-standing familiarity. Herbal teas are commonly enjoyed as part of daily life and tea-drinking culture.
Several botanicals in TeaTapee’s blend come from that kitchen tradition. Jewel Vine is used in Thai culinary tradition, and sand ginger is used across Thai and wider Southeast Asian cooking. It is blended and packed in Thailand.
Wherever it is brewed, a warm herbal cup tends to suit the slower moments of the day, after a meal or later in the afternoon and evening. Part of the appeal is the small ritual around it: the spiced aroma as the water hits the bag, the deep amber color, and a cup that invites you to sit with it for a few minutes.
How should you store Thai herbal tea?
Keep your tea bags in a cool, dry place, away from direct light and strong odors. Each of the fifteen botanicals is chosen for the flavor and aroma it brings to the cup, and these simple conditions help keep that aroma intact.
How do you get started with Thai herbal tea?
The best way to understand Thai herbal tea is simply to brew a cup and pay attention to what you notice: the deep amber color, the warm spice on the nose, the woody, savory-sweet finish. Start with the standard 3 to 5 minute steep, adjust it to your taste, and let the ritual become your own. If you would like to begin with the blend described in this guide, you can read more about TeaTapee’s 15-herb tea bags, or browse the Thai herbal tea range.
Frequently Asked Questions
Does Thai herbal tea contain tea leaves?
No. Thai herbal tea is made from botanicals such as roots, barks, seeds, spices and flowers, not from the leaves of the tea plant. TeaTapee’s 15-botanical blend contains no tea leaf.
What is the main ingredient in TeaTapee’s Thai herbal tea blend?
Jewel Vine (Derris scandens) is the main ingredient in TeaTapee’s blend, making up roughly 65% of it. The other 14 botanicals, including Siamese cardamom, cinnamon, star anise and Thai Black Ginger, are layered on top of its woody, earthy base.
What does Thai herbal tea taste like?
TeaTapee’s Thai herbal tea blend tastes earthy and warmly spiced, with a woody base, a resinous, slightly incense-like aroma and a clean, lightly sweet finish. It brews to a deep amber color and tastes nothing like a standard cup of black tea.
How long should Thai herbal tea steep?
Steep one bag of Thai herbal tea in about 240 to 300 ml of freshly boiled water for 3 to 5 minutes. A longer steep gives a stronger, deeper cup, and a shorter one keeps it lighter.
Can Thai herbal tea be served iced?
Yes. Brew Thai herbal tea strong, let it cool, then pour it over ice for an amber herbal iced tea.
How should Thai herbal tea be stored?
Store Thai herbal tea bags in a cool, dry place away from direct light and strong odors. This helps protect the aroma of the ground botanicals.