Cinnamomum loureiloi, known as Saigon cinnamon*, commands a bold taste profile of sweet, spice, and strong. Its other cassia cousins can be found as thin-layered quills and harvested with young trees; Saigon cinnamon yields a thick, single-layered bark cut from mature trees. Its exceptional difference is its comparatively high essential oil content, making it possess the most pronounced profile of its genus. Infused together with the sparkling spice of Sichuan peppercorns and citrusy herbaceousness of lemongrass, Saigon is a botanical blend to awaken the senses. *Since this cinnamon is freshly milled, it is very pungent and might stain your steeping vessels for future teas. Please consider devoting a dedicated brewing vessel to this tonic.
