Cinnamon Flavoured Black Tea Loose Leaf

🍵 The Blend — A Ceylon and Chinese black tea base, flavoured with home-grown crushed cinnamon quills for a warming spice that is natural, fragrant, and beautifully considered

🍵 The Colour — A deep, burnished copper cup with a rich, aromatic steam that fills the room before you even take a sip

🍵 The Character — Boldly warming and full-bodied, with the sweet, woody heat of real cinnamon layered over the smooth depth of the black tea base

🍵 The Occasion — A wonderful cold-weather cup, equally at home at breakfast or mid-afternoon — particularly good with a splash of milk and a touch of honey

Cinnamon and tea share a history that stretches back centuries, and it is a combination that has endured for very good reason. This cinnamon black tea uses crushed cinnamon quills — not powder, not extract — which gives the blend a genuinely different character from most flavoured teas on the market. The spice is fragrant and warming without being aggressive, wrapping itself around the tea rather than overpowering it.

The base is a Ceylon and Chinese black tea blend, and the choice is a deliberate one. Ceylon brings brightness and a clean, slightly citrus-edged depth; the Chinese black tea adds smoothness and a rounded, mellow body that cushions the warmth of the cinnamon beautifully. Together they create a foundation that is full-flavoured and satisfying without being heavy.

What makes this blend stand out is its aroma as much as its taste. The crushed quills release a warm, spicy fragrance as soon as hot water hits the leaf — the kind of smell that makes a cold morning feel immediately more manageable. The flavour follows: a rich, rounded black tea cup with a sweet cinnamon warmth that lingers on the finish. It is comforting and invigorating at once.

Cinnamon has been prized across cultures for thousands of years — traded by Arab merchants across the ancient world, treasured by the Egyptians, and fought over by the Portuguese, Dutch, and British in the spice trade era. Ceylon (now Sri Lanka) was historically known as the "Mother of Cinnamon" and was so strongly associated with the spice that colonial powers once controlled the entire island's cinnamon crop as a monopoly. There is a pleasing circularity, then, to a tea in which Ceylon black tea and cinnamon are brought together in a single blend.

Since 2008, High Teas London has been one of the country's leading independent tea specialists, building a collection of over 350 teas and infusions — one of the largest in the country. This cinnamon black tea sits naturally within that range: a tea with genuine character, a real story, and a flavour that is hard to forget.

Ingredients: Black tea (Ceylon, Chinese), crushed cinnamon quills.

Brewing Note: This blend brews best with freshly boiled water poured directly over the leaf. Use one heaped teaspoon per cup and steep for 3 to 4 minutes for a bright, lively result, or up to 5 minutes if you prefer a fuller, more intensely spiced cup. The cinnamon comes through cleanly at both strengths. It takes milk well — a small splash softens the spice and adds a creamy warmth — and responds beautifully to a little honey if you prefer a touch of natural sweetness. Avoid steeping too long, as the black tea base can turn bitter; the cinnamon is at its best when the tea underneath it is smooth.