Quick answer

Steep 3–4 grams of loose carrot tea blend in 250 ml of water just off the boil (about 95°C) for 5–7 minutes, then strain. This draws out the carrot, red tea, and masala chai notes without turning the cup bitter.

Why carrot tea tastes like chai, not just carrots

Carrot tea is rarely just dried carrot. The blend from Fellow Products combines domestic dried carrots and burdock with South African honeybush, Chinese ginger, and Indonesian sweet cinnamon. That mix explains the notes of carrot, red tea, and masala chai you get in the cup: honeybush supplies a soft, red-tea-like base, while ginger and cinnamon add warmth.

Because the blend is uncaffeinated and fully organic, it works as an evening cup or a caffeine-free alternative to black tea. Expect a rounded, lightly sweet body rather than a sharp vegetal taste. If you want more carrot sweetness, steep a little longer; if you want more spice, add a fresh slice of ginger.

Water temperature and steep time for a loose blend

Loose botanical blends need enough heat to extract flavor from roots and spices, but boiling water can make the cinnamon and ginger turn harsh. Water just off the boil—around 95°C—is a practical target. A 5–7 minute steep is the sweet spot for the 120g bag; shorter gives a thin cup, longer can taste woody.

Use a ratio of about 3–4 grams (roughly 1 heaped teaspoon) per 250 ml of water. If you prefer a stronger cup, add more leaf rather than steeping indefinitely. A fine-mesh strainer or infuser basket keeps the small carrot and spice pieces out of your cup.

Hot carrot tea recipe and caffeine-free serving ideas

For a basic hot cup, follow the steps below. To make it a latte, steep the blend in half the water, then top with warm milk and a drizzle of honey. For an iced version, steep double-strength, strain, and pour over ice; the honeybush base stays smooth when chilled.

Avoid adding sugar before tasting—the cinnamon and honeybush already bring sweetness. A squeeze of lemon can brighten the carrot notes, but skip it if you want the masala chai character to lead.

How to brew carrot tea step by step

  1. Measure the leaf: Add 3–4 grams (about 1 heaped teaspoon) of the Carrot blend to a 250 ml cup or infuser. Common mistake: using a level teaspoon, which gives a weak cup because the carrot and spice pieces are bulky. Weigh the leaf if you want consistent strength from cup to cup.
  2. Heat the water: Bring fresh water to a boil, then let it sit for about 30 seconds to reach roughly 95°C. Common mistake: pouring fully boiling water directly onto the blend, which can make the cinnamon and ginger taste sharp. No thermometer? Wait until the kettle stops roaring but steam still rises steadily.
  3. Steep for 5–7 minutes: Pour the water over the leaf, cover the cup to keep it hot, and steep for 5–7 minutes. Common mistake: steeping for 2–3 minutes and expecting chai-like depth—the roots and spices need the full time. Start at 5 minutes and taste; add a minute at a time until the flavor suits you.
  4. Strain and serve: Strain through a fine-mesh sieve or remove the infuser. Common mistake: leaving the leaf in the cup, which keeps extracting and can turn the cup woody after 10 minutes. For a latte, steep in half the water and top with warm milk after straining.

Product facts

  • Carrot: Carrot is a 120g botanical blend of dried carrots and burdock, honeybush, ginger, and sweet cinnamon; it is uncaffeinated and fully organic. The 120g bag gives you roughly 30–40 cups at the 3–4g serving size, and the caffeine-free blend suits evening drinking.

    Carrot

    Carrot