Each blend in our collection features the Finest Ceylon Cinnamon, carefully paired with botanicals to create a balanced and restorative tea ritual.
Our cinnamon comes from Sri Lanka’s Ratnapura region, where rural artisans begin with a delicate harvest of cinnamon branches by hand - a process that must be done while the bark is still moist.
It takes 7–10 days of expert handling: scraping, rubbing, peeling, and finally quilling the bark into its signature curls. Each step requires patience, precision, and years of experience - a skill passed down through generations.
This isn’t cassia. This is Cinnamomum zeylanicum, native only to Sri Lanka, and still prepared in the same time-honoured way. A true expression of craftsmanship, kindness, and care - from our island’s forests to your cup. Ceylon Cinnamon carries EU Protected Geographical Indication (PGI) status, ensuring its origin, preparation, and quality are verifiably Sri Lankan. When sourcing, look for Cinnamomum verum from certified Sri Lankan producers.
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FAQs
What is a Geographical Indication (GI), and why does it apply to Ceylon Cinnamon?
A Geographical Indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that spring directly from that origin. To qualify, the sign must unequivocally identify a product as originating in a given place. Ceylon Cinnamon qualifies because it is a plant indigenous to Sri Lanka, where its qualities are imbued from local production factors like climate and soil.
How does Ceylon Cinnamon compare to Cassia?
The defining factor is safety and toxicity. Cassia contains high levels of coumarin, a natural plant compound that can cause liver toxicity when consumed regularly in therapeutic doses. Ceylon Cinnamon is uniquely superior because it contains virtually trace amounts of coumarin (up to 1,200 times less than Cassia), making it the only safe choice for standard, long-term daily blood sugar support. Most of the time Australians can't make out the difference and pick up Cassia by mistake.
Where is this specific Ceylon Cinnamon grown, and what is its terroir?
It is grown on the Dandeniya Estate located in the Sabaragamuwa Region in the South of Sri Lanka. This region borders Rathnapura (the City of Gems) and the Sinharaja Forest, a UNESCO World Heritage Site known as one of Sri Lanka's most dense and biodiverse ecosystems. The terroir is blessed with bright, warm tropical sunlight, rich, loamy soils, and generous rainfall.
How are Ceylon Cinnamon quills crafted after harvesting?
After the ready stems are harvested and brought to the Peeling Atelier, they undergo a precise, four-step artisanal process:
Scraping: Master Peelers use a Surana Koketta blade to remove the outer layer of the bark, revealing the pristine inner bark.
Rubbing: Artisans roll a weighted brass rod over the bark, using pressure to separate the inner bark from the core stem.
Peeling: Making two precise longitudinal incisions at either end, the artisan uses a curved blade to carefully draw the delicate inner bark away from the stem.
Quill Making: The extracted inner bark is gently coiled and layered to form cigar-like structures known as Quills.
Are the Dilmah Ceylon Cinnamon Teas and Infusions caffeine free?
Ceylon Cinnamon is naturally caffeine free. The infusion with Ginger, Cardamom, Star Anise & Peppermint and infusion with Peppermint and Holy Basil are caffeine free. But the Ceylon Finest Cinnamon Infusion with Gourmet Ceylon Tea isn't caffeine free as it's infused with Ceylon Black Tea.
