This 1st place award winning tea consists of spiced South African rooibos blended with the finest gingers, a hint of Madagascar vanilla, and a secret blend of spices creating a heavenly gingerbread infusion. Also amazing as an ingredient for baking, making custard, infusing liquor or even a dry rub.

To make Flight Club Chicago's "the Iguana" as seen on Forbes.com, follow the linked recipe and try using our candied ginger and demerara sugar as well as the featured Gingerbread Dream Rooibos. 

As seen on Bizarre Foods America: Chicago's Cutting Edge with Andrew Zimmern


  • South African Rooibos
  • Madagascar Vanilla
  • Mekong Cinamon

Caffeine Content: Naturally Caffeine Free

Weight: 1/4lb - Avg. 60 Cups / 1lb - Avg. 240 Cups

Quantity: 1 heaping teaspoon (approx. 5-7 grams) per 12oz.

Water temperature: 205ºF

Brewing time: 3-5 minutes.

Infusions: 4

*For each additional infusion add 1 minute to brew time

1st Place Hot Herbal 2011 North American Tea Championship