Dear Oliver,
Cinnamon, cinnamon, cinnamon, what can I say? It is my personal favorite of the spicy
winter flavors!
Listed in books as far back as 1597 The Herball or Generall Historie of Plantes by J.
Gerard states, “The distilled water hereof comforteth the weake, cold, and feeble
stomacke…. it amendeth the evil colour of the face, maketh sweeth breath, and giveth a most pleasant taste unto divers sorts of meates.”
I personally like it in sweets as well and, of course, it is offered as a lovely tea. Your
Oliver Pluff & Co. Colonial Remedies No. 7b is exactly that—a tin of 20 sugarcane-
derived, heat-sealed teabags each filled with cut and sifted cinnamon. After a long steep of 5-7 minutes at 195 degrees, it is ready to enjoy.
Oliver Pluff & Co. says its “cinnamon is spicy and exotic, grown in distant islands of the
East Indies.” Healthline states, “It’s made from the inner bark of the cinnamon tree, which curls into rolls while drying, forming the recognizable cinnamon sticks. These sticks are either steeped in boiling water, or ground into a powder that can be used to make the tea.”
One research-backed claim is that “Cinnamon tea contains lots of antioxidants, which
are beneficial compounds that keep you healthy,” says healthline in an online article.
“Antioxidants fight off oxidation caused by free radicals, which are molecules that
damage your cells and contribute to diseases like diabetes, cancer, and heart disease.
Cinnamon is particularly rich in polyphenol antioxidants. A study comparing the
antioxidant activity of 26 spices reported that cinnamon is only outranked by cloves and oregano.”
Other things I would urge consumers to research regarding cinnamon tea are anti-
inflammation properties, heart-disease protection, insulin lowering properties, and
weight loss—as studies appear regularly about these exciting uses.
As for cinnamon at Oliver Pluff & Co., there are many delicious options to sip. In
addition to Colonial Remedies No. 7b of purely cinnamon, customers can also try the
very popular Cinnamon Orange, which is a black tea blend available in teabags or loose; the Masala Chai, which is a blend of black tea, cinnamon, ginger, cardamom, allspice, cloves, and black pepper available in teabags or loose; the chocolate lovers’ fan favorite cacao cinn tea, which is simply cacao shells and cinnamon available in teabags or loose; and finally building on the chocolate flavor profile is the rich Cacao Chai, which features cacao shells blended with cinnamon chips, ginger root, green cardamom, all spice, cloves, and black pepper in Oliver Pluff’s sugar-cane derived, heat-sealed teabags or loose as well.
So, I say a hearty, “Sip cinnamon tea for a sense of warmth” this winter season.
