هوت سينامون سبايس

The orange peel is what makes this one work for me — it cuts through the cinnamon just enough so it doesn't taste like potpourri. I've been steeping a cup every morning before work and the clove note lingers nicely without turning bitter.

The orange peel sneaks up on you after the cinnamon hits, which is what keeps me reaching for a second cup. I was worried three kinds of cinnamon would taste muddy, but each one layers cleanly over the black tea base.

The three kinds of cinnamon come through so clearly, and the orange peel keeps it from tasting flat. I've been brewing a cup every morning before work and it needs no sugar at all.