Cinnamon is not recorded in Sri Lanka until the 13th century. Cinnamon comes from the bark of an evergreen laurel tree that has shiny leaves, yellowish white flowers and dark blue berries. It grows to 33 feet in the wild and likes sandy soil. The longest and best pieces of the bark are hand rolled and dried into quills. When they reach the right moisture they are tan in color, and smooth, thin and brittle.
Most cinnamon is powdered and used in cooking.
Cinnamon is naturally sweet with a delightfully spicy, woody fragrance due to the essential oils found in its bark. And its taste is intense and warm. To create our Apple Cinnamon herbal tea we've combined the finest cinnamon from Sri Lanka with hibiscus from China. We then add all natural apple and apricot flavors, nutmeg from Malaysia, allspice from Jamaica and star anise from China. The resulting flavorful tea is spicy and slightly sweet with an irresistible aroma.