How to Brew Hot Cinnamon Tea for a Warming Winter Cup

By Loose Leaf Tea Blends | Bird & Blend Tea Co. | Published: 2026-10-31

Category: How-to Guides

Master Hot Cinnamon Tea with the right water temperature, brewing time, and strength tips. Includes a spicy cinnamon tea recipe for cold winter days.

Quick answer

Brew Hot Cinnamon Tea with freshly boiled water (around 100°C/212°F) and steep for 5–7 minutes. For a stronger cup, use more leaf rather than steeping longer, and always preheat your mug or pot to keep the spice notes warm.

Why water temperature matters for this blend

Hot Cinnamon Tea is a rooibos-based blend, so it lacks the bitterness that can come from over-steeping black or green tea. That means you can use fully boiling water without worrying about a harsh taste. In fact, the heat helps draw out the sweet cinnamon and spice notes that make this tea so comforting. If you usually brew green tea at a lower temperature, resist the urge to do the same here—lukewarm water will leave the cinnamon tasting flat.

Adjusting strength without ruining the balance

The most common mistake with spicy cinnamon tea is steeping it for too long to get more flavor. While rooibos won't turn bitter quickly, over-steeping can make the cinnamon overpowering and slightly drying. Instead, increase the amount of tea leaves. For a standard mug, start with one heaped teaspoon (about 2–3 grams) per 250 ml of water. If you want a bolder cup, add another half teaspoon rather than adding extra minutes. This keeps the natural sweetness intact and avoids a tannic edge.

A simple spicy cinnamon tea recipe for winter

To make a warming cinnamon tea winter treat, brew a strong batch of Hot Cinnamon Tea (using 1.5 times the normal leaf amount) and steep for 7 minutes. While it steeps, warm 100 ml of milk (dairy or oat) with a dash of honey and a pinch of ground cinnamon. Strain the tea into a mug, then pour in the warmed milk. Taste and add more honey if needed. This recipe serves one and turns a simple cup into a cozy latte-style drink. For an extra kick, add a thin slice of fresh ginger to the milk while warming.

Step-by-step brewing method

Preheat your mug or teapot: Fill your mug or pot with hot tap water, let it sit for 30 seconds, then discard. This prevents the tea from cooling too quickly as it brews. A warm vessel keeps the cinnamon aroma lively from first sip to last.
Measure the leaves: Use one heaped teaspoon (2–3 grams) of Hot Cinnamon Tea per 250 ml of water. Adjust quantity—not time—for a stronger cup. More leaf equals more flavor without the risk of over-steeping.
Heat fresh water to a full boil: Bring fresh, cold water to a rolling boil (100°C/212°F). Let it cool for just 10 seconds if your kettle runs very hot, but avoid letting it drop below 95°C. Using re-boiled water can make the tea taste dull; always start fresh.
Pour and start timing: Pour the hot water over the leaves and steep for 5–7 minutes. Taste at 5 minutes—if you want a deeper cinnamon punch, go to 7, but no longer. Set a timer; forgetting the leaves will make the spice cloying.
Strain and serve: Remove the leaves completely. If you used a teapot, pour all the tea into mugs rather than leaving it sitting on the leaves. Leaving the tea in contact with the leaves continues extraction and unbalances the flavor.
Optional: cold brew for summer: For a refreshing alternative, cold brew 2 teaspoons of leaves in 500 ml of cold water (or lemonade) in the fridge for 6–8 hours, then strain. Cold brewing brings out the sweet cinnamon without any heat.

Product facts

Hot Cinnamon Tea: Hot Cinnamon Tea is a caffeine-free rooibos blend. You can enjoy it in the evening without worrying about caffeine keeping you awake.
Hot Cinnamon Tea