Ceylon black tea blended with true Ceylon cinnamon and ginger.

About cinnamon and ginger tea

This style of blend combines Ceylon black tea (Camellia sinensis) with Ceylon cinnamon (Cinnamomum verum) and ginger (Zingiber officinale). All three are grown in Sri Lanka: black tea across the island’s seven tea regions, true cinnamon on the southern and western coast, and ginger in the wet and intermediate zones.

Ceylon cinnamon gives a sweet, delicate spice note and contains far less coumarin than cassia. Ginger adds warmth. Spiced black tea blends like this are commonly sold as tea bags or loose leaf.

Common uses

• Hot tea, with or without milk
• Iced spiced tea
• Hotel and café service
• Gift and retail packs

Storage and documents

Kept sealed, cool and dry, spiced tea blends typically keep 18 to 24 months, with the spice aroma fading over time. Buyers commonly ask for a certificate of analysis, the Sri Lanka Tea Board export documentation, a certificate of origin and, for some markets, pesticide residue results. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the tea type and leaf grade, the region or elevation preferred if any, the format (bulk chests or sacks, tea bags or retail packs), the quantity per shipment and how often, any private label needs, the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the residue limits of the destination market helps the supplier match the right teas.

SLE ref: SLE-V91QYG · © SriLankaExport.com