Chinese cinnamon is the aromatic inner bark of evergreen tree, native to south-eastern China. It has spicy-warm flavor.
It is sweeter, aromatic and spicier than the Indonesian 'Korintje cassia' Cinnamon, and less sweet than Saigon cinnamon. It has 3-4%volatile oil content.
SUGGESTED USES: Often preferred by bakers for its milder sweet flavor. Blends better in dishes where cinnamon is not to be the dominant flavor. It is a wonderful, all-around baking cinnamon.
To Make Cinnamon Tea: Add 1tsp ground cinnamon to your cup, pour 8oz boiling water, steep 8-10 minutes, strain, add sweeter or milk, Enjoy.