Sticky Bush Chai

Sticky Bush Chai is our honey-sweet, café-style sticky chai—bold, aromatic, and unmistakably Australian. We’ve blended malty black tea with whole spices and native botanicals for a cup that’s richly spiced, gently sweet, and smooth as a campfire yarn.

Tasting notes

• Malty black tea base with a natural honey roundness
• Warm cinnamon, clove and ginger hum
• Star anise & fennel sweetness with anise myrtle lift
• Toasty, nutty wattleseed depth
• Pepperberry tingle on the finish

What makes it Blak Brews

• • Features native botanicals: cinnamon myrtle, anise myrtle, wattleseed, native pepperberry
  • Sweetened with real honey for that signature “sticky” texture
  • 100% First Nations–owned brand; proudly Australian

How to brew (stovetop café style)

• • 1. Add 2 heaped tsp (about 10–12 g) of Sticky Bush Chai per 250 ml cup to a saucepan.
    2. Cover with a splash of water (about 50–80 ml) and simmer 1 minute.
    3. Top up with your choice of milk (dairy or plant) and gently simmer 3–5 minutes, stirring.
    4. Strain into your mug. Sweeten further to taste (optional).

Iced / cold-brew

• • • Iced chai: Brew double strength, cool, pour over ice, top with milk.
    • Overnight cold-brew: 3 tbsp per 500 ml milk; steep in the fridge 8–12 hrs, strain.

Good to know

• • • Caffeine: Medium
    • Dietary: Contains honey (not vegan). Naturally dairy-free when brewed with plant milk.
    • Storage: Reseal tightly and store in a cool, dry place away from light.

Why you’ll love it

• • Barista-worthy sticky chai at home—no syrups, just real tea, spices and honey
  • Native botanicals add uniquely Australian character
  • Beautiful hot, dreamy over ice

Black Tea, Honey, Star Anise, Cinnamon Chips, Ginger Root, Cloves, Bay Leaf, Fennel Seed, Cardamom Pods, Nutmeg Powder, Allspice Powder, Black Peppercorns, Cinnamon Myrtle, Wattleseed, Anise Myrtle, Native Pepperberry.