Cinnamon Dolce

This blend begins with Roasted Yerba Mate, a beloved South American herbal drink made from the holly plant Ilex paraguariensis. Unlike traditional teas from the Camellia sinensis plant, Yerba Mate grows as a tall evergreen shrub, producing small greenish‑white flowers and bright red berries. Its dried leaves and twigs brew into a rich, energizing beverage with a flavor reminiscent of dark roasted coffee — bold, earthy, and smooth, without the stomach discomfort or caffeine crash coffee can bring.

Yerba Mate has been cherished for centuries. The Guarani people of southern Brazil, northern Argentina, and Paraguay were the first to harvest and drink it, believing the plant was a divine gift — “The Drink of the Gods.” They used it daily as a health tonic, shared it socially around the fire, incorporated it into spiritual rituals, and even traded it as currency. Over time, Spanish settlers adopted the drink, Jesuit missionaries cultivated it, and its popularity spread across South America. Today, Yerba Mate remains the national drink of Brazil, Paraguay, and Argentina, enjoyed for its uplifting clarity and deep cultural roots.

To complement the roasted mate, we added Ripe (Shou) Pu‑erh from Yunnan Province — a dark, fermented tea known for its earthy, grounding character. Pu‑erh is made from the same Camellia sinensis plant as green, oolong, and black teas, but undergoes microbial fermentation and aging, giving it a deep, smooth, almost velvety flavor. Notes can range from woody and mossy to sweet and mellow, often compared to aged wine or mushrooms.

Traditionally sold as compressed “tea cakes,” Pu‑erh also comes in tuocha, a dome‑shaped form resembling a tiny bird’s nest. This shape dates back over a century and allows the tea to dry and age beautifully. Tuocha Pu‑erh brews into a reddish‑brown liquor with a rich aroma and a lingering, smooth finish — perfect for blending with bold flavors.

To round out the base, we included FBOP (Flowery Broken Orange Pekoe) from the Nayapane Estate in Kandy, Sri Lanka. Kandy is one of the historic birthplaces of Ceylon tea, known for its lush hillsides, fragrant air, and centuries‑old tea culture. FBOP is a high‑quality grade with wiry, twisted leaves and occasional silver tips. It brews quickly into a mellow, aromatic reddish liquor with a robust, versatile flavor — strong enough to hold spices, yet smooth enough to enjoy plain.

With these three powerful teas as the foundation, we created a warm, comforting finish by blending cinnamon chips, cinnamon sticks, and cinnamon granules from three different countries. This layered cinnamon profile gives the tea a deep, rounded “hot‑and‑tot” cinnamon flavor — naturally sweet, aromatic, and beautifully balanced against the roasted mate, earthy Pu‑erh, and bold Ceylon.

The result is a cup that feels like cozy evenings, warm kitchens, and the first hint of fall in the air — rich, spicy, grounding, and wonderfully smooth.