Flowery and warming, Saigon Cinnamon is more properly called Cassia ~ it’s what we use for baking in North America, but stronger, more flowery and less spicy. It’s native to Vietnam’s humid forests and comes from the inner bark ~ the older the bark, the stronger and darker it becomes. With a 4% volatile oil content, this variety is one of the most potent of all the Cassias. Legend tells us that it was reserved for the royal court of Vietnam.
Your teacup will have a beautiful cinnamon forward aroma that invites you to indulge. The taste is flowery, multilayered, complex and a little spicy. Infinitely enjoyable and forever welcome.
Many Asian cultures will add some sugar and serve this tea hot or ice cold for desert or as a palate cleanser.