H-LK-033

Cinnamon Bark

කුරුඳු

Bark tisane, from Southern, Sri Lanka.

Herbal tisanes

Cinnamon Bark is strongest on aroma intensity, spicy and sweetness. Typical tasting words: cinnamon, cedar, bark, orange peel. Indigenous to Sri Lanka, true Ceylon cinnamon was historically among the world's most fiercely contested trade spices. Brewed as a warming single-ingredient infusion or paired with black tea and local spices across South Asia.

Also known as Ceylon cinnamon, True cinnamon and Cinnamomum verum.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami0brightness1body2smoothness4aroma intensity5finish length4

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty0toasty0malty0honey1spicy5woody4earthy0smoky0creamy0citrus1stone fruit0tropical0cocoa0caramel0

Facts

Origin: Southern, Sri Lanka
Plant: Cinnamomum verum inner bark
Harvest: Monsoon rainy season
Elevation: low
Oxidation: to %
Roast: unroasted
Leaf: cut
Price band: mid-range
Availability: common
Ageing: worthwhile
Forgiving to brew: 5 of 5
L-theanine: none

Made by: harvesting, then scraping, then peeling, then quill forming, then drying.

Caffeine

Cinnamon Bark is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	8 min, 10 min
Cold brew, 250 ml	3 g	Fridge	10 to 16 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
cold_weather
after_meal
relaxing
dessert_pairing

Pairs with pastry, scones_cakes and dessert. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.