Cinnamon Twist

Often called cinnamon, cassia is a spice with a significantly different flavor profile than true cinnamon. Grown in subtropical climates, its taste varies widely by origin, and quality is judged by the volatile oil content. In Kerinci in Sumatra, cassia bark is stripped and dried year round from a revolving crop of 10 – 12 year old trees that are continuously replanted. Cassia is sweet, hot and spicy and adds fragrance to our chai blend.

Rooibos, also known as red bush, is perhaps the most tea-like and naturally caffeine-free beverage in the world. During the 20th Century, red bush went from being a mostly indigenous drink of South Africa to a global commodity and a cash crop for the Clanwilliam district. Rooibos is also known to be high in antioxidants, minerals, and vitamins. Similar to tea, rooibos generally undergoes an oxidation process after the leaves are cut, when it develops a uniquely sweet and creamy flavor, without the astringency of black tea. It is a common alternative to coffee or tea because it also stands up well to milk and sugar and can be served in various forms quite easily (hot, iced, lattes, etc.). Rooibos can also be steamed after being picked to stop the oxidation process, which will keep it as green rooibos, a more vegetal and floral flavor than the more common red rooibos.

Licorice root comes from a herbaceous perennial that has been used medicinally for thousands of years in both the East and West. In modern times it has also become used as an ingredient in various tea blends. Licorice root is utilized to give body and sweetness to our holiday blend, Silent Night.

Sarsaparilla root from India is unlike sarsaparilla from other origins. It has a taste and aroma that is vanilla-like and creamy, making it ideal for use in chai and blends with rooibos, or simply enjoying by itself. A climbing plant that grows throughout India, the root is dug, washed, peeled and sun dried. The thicker roots of the sarsaparilla plant make the best and most flavorful brew.

Cacao nibs come from the Theobroma cacao tree and are one of the main raw ingredients used for making chocolate. Whole cacao beans are shelled, fermented and then broken down into chopped bits of cocoa seeds. These nibs then go through an additional roasting step, resulting in a more flavorful and less bitter tasting cacao nib.