Apple Cinnamon Tea – Turkish Herbal Blend with Rosehip & Orange Peel

Apple cinnamon tea is the cup people reach for when they want something warm and familiar, and this is the Turkish take on it: a loose blend of fruit and spice instead of a dusty tea bag. The producer lists four components for this infusion — broken rosehip, orange peel, cinnamon and apple flavor. Rosehip lays down a gently tart base and a deep red-amber color in the glass, orange peel adds citrus lift, and cinnamon carries the warm finish that makes the apple taste like baked fruit rather than juice.

In Türkiye, apple tea — elma çayı — is the standard gesture of hospitality: the glass a shopkeeper or café brings you before the conversation starts. This blend keeps that familiar apple base and deepens it with rosehip and spice.

Brewing it hot: use a heaped teaspoon of the loose blend per cup. Pour water just off the boil and steep until the color turns deep amber — taste after a few minutes, and leave it longer for a stronger, more cinnamon-forward cup. Strain and drink it plain, or sweeten with a little honey.

Brewing it iced: make it double strength, let it cool, then pour over ice with a slice of apple or orange. Served cold, the rosehip tartness comes forward and the blend drinks closer to a spiced fruit cooler than a hot tea.

Two sizes are available: a 100 g pouch to try the blend, and a 250 g pouch for regular drinkers. Keep it sealed, away from light and moisture, so the cinnamon and citrus aromas stay sharp. Blended by Monero, a coffee and tea company based in İzmir.