Cinnamon Spice Tea
Over 100 years ago, tea planters brought their finest ancestral tea bushes from China and India to Wadmalaw Island near the historic old city of Charleston, South Carolina. Now the direct descendants of these very plants have been lovingly restored to their former grandeur here at the Charleston Tea Garden, a lush subtropical tea farm. It is in this context of great natural beauty and colonial pride that we bring you Charleston Tea Garden Cinnamon Spice Tea made from 100% tea grown at America's own tea garden. Cinnamon Spice is carefully crafted to be America's unique and refreshing version of a classic, centuries-old beverage.
12 Individually wrapped pyramid tea bags
Contains Caffeine
How to brew
- Tea: 2.5 g of dry tea per 8 fl oz (240 ml) of water
- Water temperature: 212°F (100°C)
- Steep time: 3–5 minutes, then strain or remove the tea bag.
- Cups per ounce: Approximately 11 cups per ounce (28.35 g), using 2.5 g per 8-fl-oz cup. This estimate counts the first infusion only.
Start with this guide and adjust to taste. A larger mug or stronger brew uses more tea and makes fewer cups per ounce.
Recipe to try
Apple & Raisin Tea Fruit Crumble with Cinnamon Spice Tea
Serves: 4
Ingredients
- 2.5 g Cinnamon Spice Tea
- 1 cup water
- 2 cups peeled, cored apple, finely diced
- 2 tablespoons raisins
- ½ cup rolled oats
- ¼ cup all-purpose flour
- 3 tablespoons Vanilla Bean Sugar
- 3 tablespoons softened butter
Method
- Heat 1 cup water to 212°F. Steep the Cinnamon Spice Tea for 3–5 minutes, then strain or remove the tea bag.
- Heat the oven to 350°F. Put the fruit in a small baking dish with ½ cup of the brewed tea, the raisins and 1 tablespoon sugar. Reserve the remaining tea to drink.
- Mix the oats, flour, remaining sugar and butter into a crumbly topping. Scatter over the fruit.
- Bake 30–35 minutes, until the fruit bubbles and the topping is golden. Let stand 10 minutes before serving.