Ginger Snap Oolong Chai Loose Tea
Out of stock
A Whittard twist on a traditional chai, we’ve opted for a delicate, creamy loose leaf oolong base and layered it with sugar and spice, and all things gingery nice.
Our Ginger Snap Oolong Chai has caused quite the stir in the office – it might’ve even converted some of the black tea enthusiasts among us. Crunchy cocoa kernels and smooth white cocoa butter meet the bite of warming ginger and cinnamon, topped off with a sweet sprinkle of pink peppercorns. It’s the perfect companion for a packet of ginger snaps…
• Tea type: Oolong
• Number of servings (using 1tsp/ 2g per cup): 100g = 50 cups
Flavoured Oolong Tea, Cocoa Kernels, Ginger, White Cocoa Butter Pieces, (sugar, cocoa butter, milk powder, dextrose), Cinnamon, Pink Pepper, Chilli Pods, Flavouing, Stevia Leaves
For allergens see ingredients in bold Also not suitable for people with nut and peanut allergy
Suitable for vegetarians, not suitable for vegans
Storage: Store in a cool, dry place away from strong light and odours. Once opened, store in an airtight container.
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Warming spices compliment the creamy oolong base, cacao nibs and indulgent white cacao butter.
Stewed winter berries such as cranberries, lingonberries, blackcurrants and redcurrants - as they are or with a dash or brandy and cinnamon.
In celebration of National Ginger Snap Day on 1st July (well in the US, but such is our fondness of a ginger snap that we’re claiming it too), we’ve chosen the number 17 for our very own Ginger Snap invention.
Brew the Perfect cup
Teaspoons (2 grams)
Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we've been experimenting with our own inventive blends. Today you'll find extraordinary creativity in our collection, from unique twists on classics like English Breakfast to more inventive blends laden with fruit and flowers.
Masala Chai – Hindi for "spiced tea" – has long been served by chaiwalas as a traditional Indian street drink. Tea was only later added during the British Raj, but the essential blend of spices and hot milk remained the same.