-
•
- Ginger Teas • Cinnamon Tulsi Spice
"This tea is so delicious I drink it morning, noon, and night. Perfect for warming up on a cold winter's day." - Leah L.
Cinnamon Tulsi Spice
A balanced combination of spicy and sweet, this blend of hot ginger, sweet cassia cinnamon bark, orange peel and tulsi holy basil provides comforting warmth and high aromatics of cardamom and cassia essential oil.
About this tea
Cinnamon Tulsi Spice is the perfect combination of spicy and sweet, at once awakening the palate and providing a ritual of comfort in the cup. Our signature hot ginger from Mizoram, India combines with bold green cardamom from the lush jungles of Guatemala. Real cut cassia cinnamon bark from Northern Vietnam, chosen for its irresistible sweetness, combines perfectly with orange peel and a hint of energizing licorice root. We add a fragrant variety of tulsi holy basil in lieu of cloves to provide the intriguing, mystical aromatic notes of anise.
Origin
Rishi Herb Lab
Ingredients
Organic tulsi, organic ginger root, organic cinnamon, organic licorice root, organic orange peel, organic cardamom, essential oils of ginger and cassia
Ingredients
Organic tulsi, organic ginger root, organic cinnamon, organic licorice root, organic orange peel, organic cardamom, essential oils of ginger and cassia
Origin
Rishi Herb Lab
Ingredients
Vana Tulsi
Tulsi, also known as Holy Basil, is a sacred herb deeply rooted in Indian culture and traditional Ayurvedic medicine.
Ginger
Ginger is one of the principal ingredients in the traditional herbal medicines and food cultures of Asia.
Cinnamon
Cinnamon is a spice derived from the bark of trees in the Cinnamomum genus.
Licorice Root
Licorice root, scientifically known as Glycyrrhiza glabra, is a perennial herb native to the Mediterranean and Asia.
Caffeine Level
None
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
0 MG
100 MG
Preparation
- Imperial
- Metric
Origin: Cinnamon
Vietnam
Southeast Asia
Cinnamon Cassia is one of the first spices recorded in human history. Its use can be traced back to 2700 BC in China. The ancients of Egypt, Persia, Greece and Rome all used cinnamon in their cuisines. Cinnamon comes from an evergreen tree in the Laurel Family that bears aromatic green leaves used by local people in porridges and drinks. It is the sweet, astringent and highly aromatic grades of the tree bark that is harvested , sun-dried, cut, graded and traded as the cinnamon we all know and love.