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Sweet Cinnamon Chai

Sweet Cinnamon Chai

Sweet Cinnamon Chai

A deliciously sweet and spicy white tea chai with a citrus aroma and a nice cinnamon flavour.

Ingredients: Organic white tea, organic cinnamon, organic lemongrass, organic pink peppercorn, organic cardamom, organic orange peel, organic anise, organic honeybush, natural essences

25g (8-15 cups of tea)
100g (35-65 cups of tea)
500g (165-300 cups of tea)
2kg (670-1300 cups of tea)

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  • Serving Size: 2.5g /cup
  • Steeping Temp: 88°C
  • Steeping Time: 2 to 5 mins.
  • Certification: Organic
  • Origin: India
  • Caffeine: High

Sweet Cinnamon Chai

White tea chai is not a common occurrence, however this sweet blend changes everything. The flavor profile is exquisite, the natural softness of white tea is combined with delectable spices, orange peel and sweet cinnamon. As opposed to most other chai combinations, this blend makes an excellent iced tea.

Tasting Notes

Certification: Organic
Grade or Quality: Leaf
Aroma: Spicy, sweet, citrus
Infusion Aroma: Cinnamon, spicy, fruity
Infusion Color: Deep Amber
Base flavor: Sweet and spicy cinnamon, refreshing
Infusion Strength: Medium

Have you tried Sweet Cinnamon Chai? Tell us what you think!

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Love this sweet and delicate chai.  The lemongrass gives it a nice exotic twist.

Submitted by caromarco
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I didn’t like the smell of one of the ingredients, so I did not enjoy this chai. I think it’s the “natural essences.”

Submitted by Jocelyne
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A lovely mix of flavors and spice, with the white tea base light enough to have at anytime in the day

Submitted by Lingling
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Best tea for the sweet tooth.

Submitted by sunshine

From the Shanti Tea Canada Blog

Cinnamon - history, varieties and health benefits - by Safiya Motala

Cinnamon - history, varieties and health benefits

Cinnamon has a rich and exotic history over the last 4000+ years. It has been used in foods as a medicine, a spice, to preserve meats, and was seen as a luxury item only accessible to the wealthy. Ancient Egyptians even used cinnamon as an embalming agent. Arab merchants, who kept the source of this ingredient a secret for many years, distributed cinnamon in limited quantities in order to maintain a monopoly on the expensive cinnamon trade. 

Today, there are two varieties of cinnamon that we encounter most frequently. Cinnamonium cassia (cassia cinnamon) and Cinnamonium zeylanicum (Ceylon cinnamon). Some people refer to Ceylon cinnamon as true cinnamon. There is some debate on the superiority of Ceylon cinnamon vs. cassia.


  • Offers a more delicate flavour, and is slightly sweeter. Excellent for use in desserts.
  • Considered by some to be the superior cinnamon, and is more expensive than Cassia.
  • According to Health Canada’s Natural Health Products database, Cassia can be used to treat bowel complaints (dyspepsia, flatulency,...

    Read the rest of the article on our blog.