Cinnamon, also known as Cassia, Sweet Wood, and Gui Zhi is found in kitchens from Atlanta to Beijing. It can also now be found as a Nifty addition to our high grown Ceylon tea. Brew yourself a pot and we’re sure the spicy aroma of cinnamon combined with our tea’s pleasant astringency will magically have you calling us for more! We only use teas from the top 3 tea growing regions al Sri Lanka – Nuwara Eliya, Dimbula, and Uva. These high-grown districts produce teas that have classic ‘Ceylon’ tea character, noted by floral bouquet and flavor notes, touches of astringency, and bright coppery color.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
Cinnamon is one of the most commonly used spices in the world. Throughout history, it has been revered by many cultures in different time periods. The ancient Egyptians burned the spice during funerals and believed it’s smoke helped carry the spirits of the dead to the afterworld. Later on, during European world exploration in the 15th and 16th centuries, cinnamon becomes one of the most sought after commodities of explorers. It was during those years that a belief grew in the ability of the scent of cinnamon to magically attract customers to a place of business. Perfect as the base of our flavored teas (We tested teas from various other origins around the world as a base for our flavored teas, but none made the grade). Flavoring oils, not artificial crystals, give the tea drinker high-quality tea that tastes great.