Silken and quietly complex, Ceylon Cinnamon is a thin layer of inner bark. It’s taken from a small tree that grows in warm, humid regions and is a famous export of Sri Lanka. It’s often called True or Sweet Cinnamon.
Steeped into tea, Cinnamon is a classic in South Asian cuisine. Compared with the baking cinnamon (more properly called Cassia), this cup stays gentle and rounded, with a soft sweetness rather than a sharp, hot bite.
This tea tastes mild, sweet, and softly floral, with notes of light honey and citrus peel, and a warmth that builds slowly. The tea’s hue is amber to rosy-gold with a full, rounded mouthfeel and a clean finish.
