Cinnamon & Ginger Tea

What is actually in the bag

Alba grade Ceylon cinnamon and ginger root, both grown in the Kandy district in the central hills of Sri Lanka. No tea leaf, which is why there is no caffeine in it unless you add some.

Sri Lankan ginger is higher in gingerol and shogaol than most varieties, the two compounds responsible for the peppery bite. Practically, that means it needs less of it to register, and it stands up to the cinnamon instead of being buried by it.

Brew it with a tea bag

This is the one piece of advice worth following above all others. The blend is designed to go into a cup alongside a black or green tea bag rather than to carry a cup alone.

On its own it is pleasant but thin, two spices and hot water. Beside a black tea it becomes a proper chai-adjacent cup with body and tannin behind the spice. Beside a green tea it stays lighter but still has something to hold on to.

1. One cinnamon and ginger bag plus one tea bag of your choice.
2. Water at a full boil.
3. Three to five minutes together.
4. Add another minute or two if you want the ginger louder.

If you want it caffeine-free, brew it alone and accept the lighter cup, or pair it with the pure cinnamon bags for something with more depth and still nothing to keep you awake.

Second steep

Worth doing. The second infusion comes through at roughly half strength, with the ginger fading faster than the cinnamon, which leaves a sweeter and rounder cup than the first.

What it goes with

Honey or maple syrup, if you want it sweeter. A slice of lemon or orange against the ginger. Almond or oat milk if you are going in a chai direction.

For food: spiced biscuits, dark chocolate, apple or pear slices, dried figs. Savoury works too, better than you would think, with spiced nuts or a sharp cheese.

If you want more cinnamon

Drop a Ceylon cinnamon stick into the cup along with the bags. Use Ceylon rather than cassia, which is sharper and will fight the ginger instead of sitting beside it.