Cinnamon, as a spice, has been around for thousands and thousands of years. Produced from a specific evergreen tree (Cinnamomum verum) and native to Sri Lanka, it has long been a staple of Chinese and Indian holistic medicine. Being a spice, it is primarily used for cooking but it also plays a very impornatant role in Hoodoo, Thelemic Magick and other religions. Its many medical properties have been well known for many millennia and have been scientifically documented more recently.
Cinnamon tea is not made from the leaves of the tree. In fact, the name cinnamon tea is misleading in and of itself. The most commonly consumed cinnamon tea is actually black tea to which cinnamon has been added during its infusion. While cinnamon can be added to any kind of tea (white, green, oolong or black), its strong flavor tends to overpower that of the subtler teas, so black tea, with its more powerful taste, tends to be the most commonly used. Boiling a single cinnamon stick in water for ten minutes before adding the tea leaves works very well though tea bags that contain cinnamon slivers are also very widely available and more comfortable to use.
Because of the way it is prepared, the benefits of cinnamon tea are an amalgamation of the benefits of black tea and the benefits of cinnamon itself. They include:
Cinnamon has a high antioxidant level. When combined with the already high antioxidant level found in tea it can maximize the elimination of free radicals in the body.
It contains two to three times less caffeine than coffee making it far healthier while still being effective as an energizing morning drink, reducing fatigue and increasing awareness and mental alertness.
Not only does it contain very few to no calories, but it functions as a mild stimulant and increases the metabolic rate, ensuring that more calories are consumed than ordinarily would be for up to two hours after its consumption.
The flavanoids in tea technically function as antioxidants but the body does not absorb them readily. However, as the body expels them there is an increase in uric acid which helps eliminate mutagens, carcinogens, cholesterol and reduce blood pressure. Indirectly, then, they are very beneficial
Cinnamon has traditionally been used to improve circulation, and consuming it with tea (that is already loaded with antioxidants) produces the same effect.
As with other volatile oils, cinnamon has a reputation as an effective treatment for the common cold. It is impossible to tell if its reputation is exaggerated, but cinnamon certainly helps with sore throats and is known to have a pleasant, soothing effect.
Cinnamon tea is very effective as a treatment for diarrhea or other digestive disorders. Stomach cramps and menstrual cramps are also soothed by its consumption.
Cinnamon tea is reputed to be very effective in the treatment of Type II Diabetes and insulin resistance. Scientific consensus on just how effective varies, but most agree its effects range from positive to remarkably positive.
Cinnamon, and cinnamon tea, have been traditionally used to treat halitosis and toothaches.
To learn more about the equipment needed to brew Loose Leaf Tea and how to use it, see out Tea Equipment section
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Cinnamon, as a spice, has been around for thousands and thousands of years. Produced from a specific evergreen tree (Cinnamomum verum) and native to Sri Lanka, it has long been a staple of Chinese and Indian holistic medicine. Being a spice, it is primarily used for cooking but it also plays a very impornatant role in Hoodoo, Thelemic Magick and other religions. Its many medical properties have been well known for many millennia and have been scientifically documented more recently.
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