Cinnamon and cloves do most of the work here, giving this blend its warm, spiced character alongside apple pieces, hibiscus blossoms, orange pieces, sultanas and almonds. The cup runs deep red and dark, with a fruity, spicy flavour and warming notes that carry from first sip to last — the same comforting profile people associate with mulled wine, minus the alcohol. It contains no Camellia sinensis leaf, so it's a tisane rather than a tea in the strict sense, and that makes it naturally caffeine-free, a useful option for anyone avoiding caffeine later in the day.
Cinnamon itself is both spice and bark, drawn from trees in the Cinnamomum genus. It has been traded for centuries, and Arab merchants once held a long monopoly on the trade, reportedly spinning tales of giant birds guarding the spice on mountaintops to keep its true source secret. Cloves, meanwhile, are dried flower buds from the Syzygium aromaticum tree, prized for a flavour that's strong, pungent and slightly astringent, with a lingering warmth on the palate. Almonds add a nutty depth, while the hibiscus and fruit pieces bring the tartness and sweetness that round out the cup.
Cinnamon and cloves have long been used in traditional remedies, valued for compounds like eugenol that are associated with soothing properties, including for gum discomfort and general inflammation; some also turn to these spices to settle the stomach.
Brew with freshly boiled water for five to ten minutes. It stands well on its own, though a little honey or lemon suits it if you want extra sweetness or brightness.
