In brief: Roasted apple and cinnamon Rooibos, a caffeine-free indulgent infusion with tarte tatin notes. Brewing: 15-20 g/L, water at 100°C, steep for 7 to 10 minutes. Perfect for morning, afternoon or evening.
Picture a warm tarte tatin fresh from the oven: caramelised apples, cinnamon filling the kitchen with its fragrance, a gentle woody sweetness in the background. This apple and cinnamon infusion captures exactly that feeling, in a steaming cup, completely caffeine-free.
At Thés & Traditions, we crafted this premium blend around our rooibos infusions, with their naturally sweet roundness, enriched with generous pieces of apple and real cinnamon sticks. A comforting drink, made for those who want indulgence without any stimulants.
Explore our range of flavoured rooibos to continue discovering caffeine-free spiced blends, starting with our ginger lemon rooibos, brighter and more invigorating.
The aromatic profile of our roasted apple and cinnamon Rooibos
This blend unfolds in three stages. The moment you open the tin, cinnamon rises first, warm and enveloping, followed by a clear scent of baked apple, almost caramelised.
Top notes bring fine, woody cinnamon that never stings. It gives this infusion its comforting character, evoking autumn teatimes and winter evenings by the fire.
Heart notes are all about apple: rich and melting. With 21% apple pieces in the blend, the flavour is full and slightly tart, like a roasted apple with a touch of brown sugar.
Base notes let the Rooibos express its woody, honeyed roundness. Fennel adds a subtle anise whisper, clove brings a warm lift, and liquorice root glides in with a natural sweetness that lingers on the finish.
The result: a warm, rounded drink with no bitterness, evoking childhood desserts while staying light. A genuinely indulgent alternative to spiced black tea, ideal for caffeine-free late afternoons. To learn more about this generous plant, visit our guide Everything you need to know about Rooibos.
How to brew roasted apple and cinnamon Rooibos
This infusion follows the golden rule of rooibos: boiling water and a long steep. Unlike tea, it never turns bitter, even beyond the suggested times.
Our recommended brewing:
- Quantity: 15 to 20 g per litre, roughly one heaped tablespoon for a 250 ml mug
- Temperature: 100°C, fully boiling water
- Steeping time: 7 to 10 minutes, depending on desired strength
- Accessories: a large filter, a French press teapot, or a wide tea infuser to let the apple pieces fully open up
The longer the steep, the more the spices and liquorice develop their natural sweetness. Seven minutes for a delicate cup, ten minutes for a rich and indulgent brew.
Iced version: steep 15 g in one litre of boiling water for 10 minutes, then refrigerate. Serve over ice with a thin slice of apple for a perfectly spiced iced tea on summer afternoons.
Latte version: brew strong (20 g for 300 ml), strain and top with warm frothed milk. Take inspiration from our rooibos latte recipe for an ultra-comforting moment. A spoonful of honey makes the cinnamon sing even more.
Try this blend warm on a winter evening, alongside a slice of apple tart: the pairing is immediate, almost obvious.
The benefits of apple and cinnamon Rooibos
Naturally free from caffeine and theine, Rooibos can be enjoyed at any time of day, including in the evening. That is its first virtue, and the reason it appeals equally to tea lovers and those sensitive to stimulants.
Rooibos is traditionally recognised for its richness in antioxidant compounds such as aspalathine and nothofagin, studied by scientific research for their contribution to combating oxidative stress (see referenced studies on PubMed).
Cinnamon, in turn, is traditionally used for its role in digestive comfort. The EFSA has reviewed several claims related to its active compounds as part of its assessment of food plants.
Fennel and liquorice root complement this digestive dimension harmoniously. They are traditionally consumed as an infusion after meals to support gastric comfort, in line with recommendations from the ANSES on plants in everyday nutrition.
Julien Huot, founder of Thés & Traditions, personally selects every blend in our range to ensure aromatic quality and consistency. This blend was conceived above all as a pleasure drink, with its traditional benefits as a welcome complement.
Enjoy this infusion after dinner to close the day gently, with no concern about caffeine-related sleeplessness.
Storage
Store this blend in its original tin or in an airtight, opaque container, away from light, heat and moisture. Keep it away from strong aromas (spices, coffee), as both Rooibos and cinnamon readily absorb neighbouring scents.
Carefully packaged in our workshop, this blend retains its optimal aromatic profile for 18 to 24 months. Always reseal the tin after each use to preserve the intensity of the cinnamon and the freshness of the apple.
Frequently asked questions
What are the benefits of apple and cinnamon Rooibos?
This caffeine-free infusion combines the antioxidant richness of Rooibos with cinnamon and fennel, traditionally recognised for digestive comfort. It can be enjoyed at any time of day, including in the evening, without disrupting sleep.
How do you brew apple and cinnamon Rooibos?
Use 15 to 20 g per litre of boiling water at 100°C, and steep for 7 to 10 minutes. The longer the steep, the more the natural sweetness of the spices and liquorice comes through, without ever turning bitter.
What is in apple and cinnamon Rooibos?
Our blend contains natural Rooibos, 21% apple pieces, 6% cinnamon sticks, fennel, natural flavouring, clove and liquorice root. A well-balanced, indulgent recipe.
What formats is apple and cinnamon Rooibos available in?
Thés & Traditions offers this blend as loose-leaf, packaged in our workshop. The loose-leaf format lets you measure precisely to your taste and make the most of the generously visible apple pieces and cinnamon sticks.
Sources
Our information draws on scientific assessments published by the EFSA (European Food Safety Authority), research from the ANSES on food plants, and studies available through PubMed on Rooibos (Aspalathus linearis) and cinnamon (Cinnamomum). To explore the origins of this plant in more detail, visit the origins of Rooibos.
