Stash Apple Cinnamon Herbal Tea

Apples can be easily crossbred through apple blossoms and by grafting. The spread of apples in America was encouraged by Johnny Appleseed (born Johnny Chapman in 1775). He collected large quantities of apple seeds from cider mills and journeyed up and down the countryside, planting them wherever possible.

Apples can be many colors, from red to yellow to green, and combinations of the three. Most eating apples are dense, while cooking apples are softer and fall apart during cooking. However, the distinction between cooking and eating apples is not taken very seriously in the United States. Today apples are made into: apple butter, apple sauce and apple juice, and desserts such as: pies, tarts, crumble and fritters.

Cinnamon, one of the oldest known spices, is native to Sri Lanka where it thrives in the hot moist climate. There are references to cinnamon as far back as ancient Egypt and in the bible. Cinnamon is not recorded in Sri Lanka until the 13th century.

Cinnamon comes from the bark of an evergreen laurel tree that has shiny leaves, yellowish white flowers and dark blue berries. It grows to 33 feet in the wild and likes sandy soil. The longest and best pieces of the bark are hand rolled and dried into quills. When they reach the right moisture they are tan in color, and smooth, thin and brittle.

Most cinnamon is powdered and used in cooking. Cinnamon is naturally sweet with a delightfully spicy, woody fragrance due to the essential oils found in its bark. And its taste is intense and warm.

To create our Apple Cinnamon herbal tea we've combined the finest cinnamon from Sri Lanka with hibiscus from China. We then add all natural apple and apricot flavors, nutmeg from Malaysia, allspice from Jamaica and star anise from China. The resulting flavorful tea is spicy and slightly sweet with an irresistible aroma.

Caffeine

Herbal