Cinnamon Tulsi Spice
Organic Caffeine-Free Botanical Blend

"This tea is so delicious I drink it morning, noon, and night. Perfect for warming up on a cold winter's day." - Leah L.

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Cinnamon Tulsi Spice
Cinnamon Tulsi Spice
Cinnamon Tulsi Spice
Cinnamon Tulsi Spice

Cinnamon Tulsi Spice

The perfect combination of spicy and sweet, this blend of hot ginger, sweet cassia cinnamon bark, orange peel and tulsi holy basil provides comforting warmth and intriguing aromatics.

About 60 Cups Of Tea
About 15 Cups Of Tea
About 2 Cups Of Tea
Qty:

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.

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
Origin India
Ginger
Origin Mizoram, India
Cinnamon
Origin Vietnam
Licorice Root
Origin Turkey
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
none
Preparation
  • Imperial
  • Metric
Teaware

Everything You Need to
Brew the Perfect Cup

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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.

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