Cinnamon
Cinnamomum verum & Cinnamomum cassia
Botanical Overview
Cinnamon is one of the world's oldest and most beloved spices, harvested from the inner bark of trees in the genus Cinnamomum. Two main varieties are used in tea: Ceylon cinnamon (C. verum), known as "true cinnamon," which offers a delicate, mildly sweet warmth; and Cassia cinnamon (C. cassia), the bolder, more pungent variety commonly found in spice blends and chai. Native to Sri Lanka and Southeast Asia, cinnamon has been treasured for centuries in Ayurvedic, Traditional Chinese, and Middle Eastern healing traditions.
Flavor Profile
- Warm, sweet, and gently spicy
- Woody with a subtle heat that lingers
- Ceylon is delicate and complex; Cassia is bold and robust
- Pairs beautifully with black tea, rooibos, and chai blends
Traditionally Used For
- Supporting healthy blood sugar levels
- Warming and stimulating digestion
- Anti-inflammatory and antioxidant support
- Supporting heart health and healthy cholesterol
- Soothing cold and flu symptoms
- Promoting circulation and warming the body
Brewing Notes
- Water temperature: 200–212°F / 93–100°C
- Steep time: 5–7 minutes for full spice extraction
- Can be simmered on the stovetop for a deeper, richer flavor
- Delicious with milk, honey, or a splash of vanilla
Teas Containing Cinnamon
Coming soon — we will list blends that feature cinnamon here. In the meantime, you can browse our Chai Teas and Herbal Teas.
The information provided is for educational purposes only and reflects traditional use.
Our products are not intended to diagnose, treat, cure, or prevent any disease.