Loose leaf herbal tea blend with turmeric, spices, and dried citrus scattered on white background, by Yerba Buena Tea Company.
Brewed amber turmeric spice tea in glass mug with ginger root and cinnamon sticks nearby, by Yerba Buena Tea Company.
Turmeric Spice loose leaf herbal tea in black canister with yellow label band, by Yerba Buena Tea Company.

Organic Rooibos Tea | Spiced & Golden | Caffeine-Free

Organic Turmeric Spice Rooibos Tea

Blended in Oregon Spicy Sweet

Turmeric root, South African honeybush, coconut flakes, and warming chai spices. The golden milk blend built for oat milk and honey.

Ingredients: Organic Turmeric Root, Organic Honeybush, Organic Orange Peel, Organic Cinnamon Bark, Organic Cardamom, Organic Ginger Root, Organic Coconut Flakes, Organic Nutmeg.

$19.00 USD
$19.00 USD
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Size: Tea Refill
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About Turmeric Spice

The golden milk blend that makes turmeric drinkable.

Turmeric root, South African honeybush (a sweeter cousin of rooibos), coconut flakes, orange peel, cinnamon bark, cardamom, ginger root, and nutmeg. The earthy bitterness of raw turmeric gets softened by the natural sweetness of honeybush and rounded by coconut fat. The chai spices bridge the two. The cup drinks warm, creamy, golden. Built to be a latte, but it holds up straight.

Why the coconut matters.

Curcumin, the active compound in turmeric that gives the root its golden color and its reputation in herbalism, is fat-soluble. That means it needs fat to move through the digestive tract and into the bloodstream. The coconut flakes in this blend provide that fat, which is why traditional golden milk recipes in Indian and Ayurvedic wellness practices always include milk or ghee. The fat also tames the bitterness and turns the cup creamy.

The honeybush base.

Honeybush grows in the same coastal fynbos regions of South Africa as rooibos, but it reads sweeter and rounder in the cup. The plant gets its name from the honey-scented flowers it produces during bloom season. In the dried leaf, that sweetness comes through as a soft, maple-like undertone that holds the spices together without needing added sugar. Naturally caffeine-free, like rooibos.

Tasting Notes

Aroma: Warm and layered. Cinnamon and cardamom lead, with a coconut-vanilla sweetness underneath and a faint earthy note from the turmeric.

Flavor: Golden and creamy. The honeybush base reads as honey-maple sweet. The turmeric sits as an earthy undertone, softened by coconut. The chai spices warm the finish without overwhelming.

With milk: Turns into a dessert latte. The coconut fat and the oat milk fat amplify each other. The turmeric stains the milk a soft golden yellow. Add honey and it tastes like liquid cake batter.

Why You'll Love It

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Loose leaf herbal tea blend with turmeric, spices, and dried citrus scattered on white background, by Yerba Buena Tea Company.

Turmeric Spice

$19.00 USD
$19.00 USD
What's inside

Key ingredients

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

Turmeric Root

Curcuma longa

Kerala, India & Java, Indonesia

Honeybush

Cyclopia intermedia

Western Cape, South Africa

Orange Peel

Citrus sinensis

Valencia, Spain & Sicily

Cinnamon Bark

Cinnamomum verum

Sri Lanka (Ceylon)

Cardamom

Elettaria cardamomum

Kerala, India & Guatemala

Ginger

Zingiber officinale

Cochin, India & Shandong, China

Coconut

Cocos nucifera

Sri Lanka & Philippines

Nutmeg

Myristica fragrans

Banda Islands, Indonesia & Grenada

Turmeric Root

Curcuma longa

The golden Ayurvedic root, earthy, warming, and vivid.

In the cup

Turmeric is a golden-orange rhizome in the ginger family, the spice that gives curry and golden milk their color. Earthy, warming, and slightly peppery, it has been a cornerstone of Ayurvedic practice for millennia. In tea it brings a vivid hue and a grounding warmth, and it pairs naturally with black pepper.

Traditionally grown in Kerala, India & Java, Indonesia

Shop Turmeric Root teas

Honeybush

Cyclopia intermedia

A naturally sweet, honeyed cousin of rooibos, caffeine-free.

In the cup

Honeybush is a South African shrub, cousin to rooibos, named for the honey scent of its yellow flowers. The cup is naturally sweet, warm, and round, with notes of honey and dried fruit and no caffeine at all. It grows only in the Cape mountains and makes a soothing, easy-drinking base for caffeine-free blends.

Traditionally grown in Western Cape, South Africa

Shop Honeybush teas

Orange Peel

Citrus sinensis

Sweet, zesty citrus that brings sunshine to a blend.

In the cup

Orange peel is the dried rind of the sweet orange, where the bright, fragrant oils concentrate. It brings a sweet, zesty citrus warmth that plays well with spices in a chai and with berries in a fruit blend. A classic of the Mediterranean coast, it adds a cheerful lift hot or iced.

Traditionally grown in Valencia, Spain & Sicily

Shop Orange Peel 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

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

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

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

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

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TeaSouth Africa

Organic Turmeric Spice Rooibos Tea

Steep golden. Sip warm.

Caffeine: None
8.0 oz
Water
212°F
Temperature
1.5 tsp
Leaf
7 min
Steep Time
Re-Steep · Up to 1×
7 minutes at full boil to extract the curcumin and the spice oils. Use 1.5 teaspoons. This tea wants milk. Brew strong, then top with steamed oat or coconut milk and a drizzle of honey. The fat in the milk helps the body absorb the turmeric.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Golden Milk Latte
Brew 1.5 teaspoons in 8 ounces of boiling water for 7 minutes. Strain. Top with 6 ounces of steamed oat or coconut milk and 1 teaspoon of honey. The turmeric stains the milk golden yellow. The coconut fat in the tea plus the fat in the milk amplify the curcumin absorption. Tastes like dessert, works like a tonic.

Iced Golden Spice with Ginger
Cold-brew 2 teaspoons in 16 ounces of cold water for 10 hours in the fridge. Strain. Pour over ice with a squeeze of fresh ginger juice and a drizzle of maple syrup. The cold extraction drops the bitterness and keeps the chai spices bright. Drinks like a wellness mocktail.

Golden Milk Oatmeal
Brew the tea double-strength (2 teaspoons, 7 minutes), then use the strained liquid as the cooking liquid for steel-cut oats. The turmeric infuses the oats with a golden color and a subtle warmth. Top with sliced banana, a drizzle of honey, and a pinch of cinnamon. The breakfast version of golden milk.

Loose leaf herbal tea blend with turmeric, spices, and dried citrus scattered on white background, by Yerba Buena Tea Company.

Your Questions About Turmeric Spice, Answered.

Does this taste like curry?

The cup reads as sweet spice, not savory spice. While turmeric, ginger, and cardamom are curry staples, the honeybush base and the coconut-orange pairing push the flavor profile toward dessert. It tastes closer to a spiced latte than a dinner dish.

Will turmeric stain my cup?

Yes. Turmeric root contains curcumin, a potent natural dye that stains plastic, porous ceramic, and silicone a bright golden yellow. Use glass, stainless steel, or enamel mugs. Wipe spills immediately. The staining is not harmful, just permanent.

What is golden milk?

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