White Ceylon Cinnamon Twig Tea

Tasting Notes:

This Ceylon cinnamon tea is made from two ingredients: white tea stems and the twigs of Cinnamomum verum, or Ceylon Cinnamon, the true cinnamon tree native to Sri Lanka. Both come from the Lumbini Tea Valley in Deniyaya.

The twigs in this tea brew smooth and earthy, with a woodsy warmth and a subtle cinnamon character. The cup is a clear amber, opening gentle and lightly earthy. As it cools, the cinnamon note gets stronger, so the last sips taste noticeably different from the first. The white tea base keeps everything delicate and adds a clean finish with very little caffeine.

This tea is featured in our CEO Maria Uspenski’s book 101 Teas to Steep Before You Die and comes from the same Sri Lankan estate as our Mary’s Breakfast Tea. It’s part of our Origin Reserve Collection.

Features:

• Origin: Lumbini Tea Valley, Deniyaya, Sri Lanka
• Style: White Tea and Ceylon Cinnamon Twig Blend
• Caffeine: Medium
  
• Lifestyle-Friendly: Vegan, Paleo, Keto

Ingredients: white tea stems, cinnamomum verum twigs

What Is Ceylon Cinnamon?

Ceylon cinnamon comes from Cinnamomum verum, a tree native to Sri Lanka, and it is often called "true cinnamon" to distinguish it from cassia, the harsher, more common variety found in most grocery stores. Sri Lanka still produces the vast majority of the world's supply, and Ceylon cinnamon is prized for its softer, sweeter, more complex character. Where cassia is hot and sharp, true cinnamon is delicate and layered.

Most Ceylon cinnamon tea is made from the bark. Ours is made from the twigs, which carry the same signature warmth in an even smoother, more refined form. If you have only ever had cinnamon stick tea or flavored cinnamon blends, this cup will change what you think cinnamon tea can be.

Twigs, Not Bark: What Makes This Tea Different

The twigs of the true cinnamon tree deliver a gentler, earthier expression of cinnamon than bark. The character is subtle and clean, unfolding gradually and sweetening as the cup cools rather than hitting all at once. Pairing the twigs with delicate white tea stems, rather than a bolder black base, lets that complexity shine. The result is a twig tea with an almost meditative depth. It has a soothing, earthy alternative to traditional cinnamon bark teas, and a far cry from the overwhelming sweetness of most flavored versions.

Lumbini Tea Valley: Where This Ceylon Tea Comes From

This tea comes from Lumbini Tea Valley in Deniyaya, in Sri Lanka's southern Ruhunu region near the Sinharaja Forest Reserve. The surrounding forest creates a protected microclimate with filtered light, steady humidity, and shelter from monsoon winds, allowing for slower growth and deeper flavor development. Founded in 1984, Lumbini has become internationally recognized for producing some of the most distinctive and highly awarded Ceylon teas in Sri Lanka, and this blend reflects the same craftsmanship that earned the estate its reputation.

How to Brew Ceylon Cinnamon Tea

Use 1 to 2 grams (about 1 heaping teaspoon) per 8 oz of water at 180°F and steep for 3 to 5 minutes. Keep the water below boiling to preserve the delicate white tea character. The same leaves and twigs can be steeped multiple times, with the cinnamon notes deepening in later infusions.

If you let the cup cool slightly before you finish it, the cinnamon character becomes more pronounced as the temperature drops, and the last few sips are often the best ones.

Lovely on its own, and wonderful alongside apple tart, Gruyère, salted almonds, or dark chocolate.