Zhengyan Cassia Cinnamon Tea comes from the Wuyi Mountains in China, grown only in the “true rock” (Zhengyan) areas of this UNESCO site. Here, mineral – rich soil, good rainfall, and unique microclimates give the tea its special character.

The tea is made with care. Farmers hand – pick the best young shoots and leaves in peak seasons. Then the leaves go through withering, rolling, oxidation, and roasting. Skilled workers roast the leaves to balance their natural spiciness with a light smoky taste, making the flavor bold yet smooth.

When you brew it, the tea has a rich amber color. It smells of sweet cinnamon, a little fruit, and earthy minerals from the mountains.

The first sip brings a bright, zesty spiciness, like fresh cinnamon but with its own unique taste. Then you get hints of caramel, dried berries, and a warm woody feel that stays. The finish is clean, with a nice lingering sweetness (huí gān).

This tea is more than a drink; it’s a sensory experience. Enjoy it in the morning to wake up, in the afternoon to relax, or with desserts to complement the flavors.

To brew it well, use water just under boiling (about 95°C). Steep for 30 – 60 seconds the first time, and a bit longer each time after. This lets you taste the different layers of flavor.

Each batch is made with love, keeping the special qualities of its origin. It’s not just tea — it’s a piece of Wuyi’s heritage to enjoy in every cup.