木槿肉桂茶

I usually hate how sour hibiscus teas get, but the cinnamon here rounds it out into something almost dessert-like. Steeping it for five minutes brings out that spicy-sweet note without losing the tang.

The tartness of the hibiscus really comes through first, then the cinnamon warmth sneaks in at the end—such a nice balance. I've been reaching for this every afternoon when I need a break from coffee, and it steeps into a gorgeous deep red cup that smells incredible.

I brewed myself a cup after dinner when I wanted something warm but not too heavy, and the tartness really wakes up your palate before the cinnamon kicks in. It's got that deep reddish-amber color that looks almost as good as it tastes. Definitely my new go-to for a cozy evening.