Ceylon Cinnamon Chai Tea — A Warming Spice Blend
Ceylon cinnamon chai tea is a loose-leaf infusion that combines green tea, black tea and six warming spices into one cup. This blend uses Ceylon cinnamon (Cinnamomum verum) — the "true" cinnamon from Sri Lanka — alongside ginger root, cardamom, cloves and black pepper. It's the kind of tea you reach for on a grey Amsterdam afternoon when coffee feels like too much.
Why This Chai Blend Is Worth Brewing
Most supermarket chai is dust-grade black tea with cinnamon flavouring and a lot of sugar. This one is different in two ways that matter. First, the cinnamon is Ceylon — the thinner, lighter-coloured quills from Sri Lanka — not cassia. Ceylon has a softer, sweeter profile and contains only trace amounts of coumarin, the compound that makes cassia cinnamon rough on the liver when you drink it daily. Second, there's a green tea base alongside the black, which keeps the cup lighter and adds a grassy note under the spice.
The ginger and cinnamon combination is the backbone. Ginger brings heat and a citrusy bite; Ceylon cinnamon adds a rounded sweetness that doesn't need sugar. Cardamom lifts the whole thing with that menthol-adjacent top note. Cloves and black pepper sit in the background — you'd miss them if they weren't there, but they're never loud. It's balanced in a way that instant chai mixes never quite manage.
According to a 2020 systematic review in Evidence-Based Complementary and Alternative Medicine (Ranasinghe et al.), Ceylon cinnamon has been studied for blood sugar and anti-inflammatory properties, though the authors note more clinical research is needed. WebMD's review of Ceylon cinnamon notes that research findings are still evolving and studies are hard to compare because they test different parts of the plant. Treat this as a tasty spiced tea, not a supplement — if you want therapeutic doses, you'd look at capsules, not a cup.
What's In The Blend — Ingredients
| Ingredient | What it brings |
|---|---|
| Green tea | Light grassy base, modest caffeine |
| Black tea | Body, malty depth, the chai backbone |
| Ginger root | Heat, citrus bite, warmth |
| Ceylon cinnamon stick | Sweet, soft, "true" cinnamon character |
| Cardamom | Cooling, aromatic top note |
| Cloves | Warm, slightly medicinal depth |
| Black pepper | Subtle heat, pulls the spices together |
Ceylon vs Cassia — Why It Matters
Ceylon cinnamon is the "true" cinnamon (Cinnamomum verum) and it's noticeably different from the cassia cinnamon (Cinnamomum cassia) you'll find in most supermarket shakers. According to a 2013 systematic review in BMC Complementary and Alternative Medicine (Ranasinghe et al., PMC3854496), Ceylon cinnamon contains only trace amounts of coumarin, whereas cassia can contain significantly higher levels.
| Ceylon | Cassia | |
|---|---|---|
| Origin | Sri Lanka | China, Indonesia, Vietnam |
| Quill | Thin, multi-layered, tan | Thick, single-curl, red-brown |
| Flavour | Delicate, sweet, citrusy | Bold, spicy, sharper |
| Coumarin content | Trace | Higher levels |
| Daily use friendly | Yes | Keep modest |
How To Brew — Hot And Iced
The blend takes a slightly longer steep than straight green tea because the whole spices need time to release. Use one rounded teaspoon per 250ml cup. Here's the method we'd use:
- Bring water to around 90-95°C — just off the boil. Full rolling boil bruises the green tea.
- Measure 1 rounded teaspoon (about 2-3 g) per cup into a strainer or teapot.
- Pour the water over and steep for 4-5 minutes. Longer is fine — the spices mellow, the tea gets stronger.
- Strain and drink plain, or add a splash of milk and a touch of honey for a more traditional chai.
- For iced chai: brew double-strength with 2 teaspoons per cup, steep 6 minutes, then pour over ice. Add milk or oat milk for creaminess.
For a proper masala chai style, simmer the leaves in a 50/50 mix of water and milk on the stove for 6-8 minutes, then strain. The spices come forward much more with the milk-simmer method.
What It Tastes Like
First sip is cinnamon-ginger warmth, not fiery. Middle of the cup the cardamom comes forward with that cooling lift, and the black pepper gives a slight tingle on the back of the tongue. The green tea adds a grassy freshness you wouldn't expect in chai — it keeps the cup from feeling heavy. Cloves are quiet, more felt than tasted. No sugar needed; the cinnamon carries the sweetness.
Honest limitation: if you're used to thick, sweet, milky street chai from a stall in Delhi, this is a softer, more tea-forward version. It's not trying to be that. If you want that style, brew it on the stove with milk and add sugar to taste.
Specifications
| Weight | 100 g |
| Format | Loose leaf blend |
| Base teas | Green tea + black tea |
| Spices | Ginger, Ceylon cinnamon, cardamom, cloves, black pepper |
| Caffeine | Moderate (from tea bases) |
| Brewing temperature | 90-95°C |
| Steep time | 4-5 minutes |
| Approx. cups per 100g | 35-40 |
| Storage | Airtight container, cool and dark |
Pairs well with a cast-iron teapot or a simple stainless steel strainer for loose-leaf brewing. If you like spiced teas, our ginger turmeric tea and chocolate chai share the same warming profile — worth a look if you want to rotate.
A Note On Daily Use
A cup or two of this tea a day is well within the range people drink spiced teas without issue. Ceylon cinnamon is the variety you'd pick for regular use — the coumarin content is trace, unlike cassia. That said, if you're on diabetes medication (metformin, semaglutide), blood thinners, or have liver issues, cinnamon can interact — Drugs.com lists around 48 medications with known cinnamon interactions. A regular cup of tea is a very different load than a cinnamon supplement, but if you're sensitive, have a quick word with your GP.
Frequently Asked Questions
Is Ceylon cinnamon better than regular cinnamon?
For daily drinking, yes — Ceylon cinnamon contains only trace amounts of coumarin, while cassia (the common supermarket cinnamon) contains significantly more. For occasional use, both are fine. For a tea you drink regularly, Ceylon is the smarter pick.
Does this chai contain caffeine?
Yes — both green tea and black tea are included in the blend, so expect moderate caffeine, roughly somewhere between a green tea and a cup of coffee. Less than most pure black chai, more than a herbal tea.
Can I drink this tea every day?
A daily cup or two is absolutely fine for most people. According to a 2022 umbrella review in Frontiers in Nutrition (PMC8804376), Ceylon cinnamon is considered safe in food amounts. If you take diabetes medication or blood thinners, check with your GP — cinnamon can interact with those.
How do I make iced chai with this?
Brew double-strength — 2 teaspoons per cup, steep for 6 minutes at 90-95°C — then pour straight over ice. Add a splash of oat or cow's milk and a drizzle of honey for a proper iced chai latte. Works brilliantly on hot summer afternoons.
Does it need milk and sugar?
No — the Ceylon cinnamon carries natural sweetness and the blend is balanced enough to drink plain. Milk and honey turn it into a more traditional masala chai style, but it's equally good as a clean spiced black-green tea.
How many cups does 100 g make?
Around 35-40 cups, using one rounded teaspoon (2-3 g) per cup. If you brew stronger or stove-top with milk, you'll get closer to 30. Stored in an airtight container in a cool cupboard, it stays fresh for a year or more.
Last updated: April 2026
