After coming across this article on Dr. Oz about metabolism-boosting teas, I decided to give the Chinese Oolang + Cinnamon version a try. It seemed perfect for going into fall, but with temps still in the 70s, drinking it over ice is refreshing. The tea DOES have caffeine, so I limit myself to a glass a day.
To make this tea, boil 3 cups of water and remove from heat. Let 12 tea bags and 3-4 cinnamon sticks steep for a few minutes, remove, then dilute the tea with as many cups of cold water as the container you’re storing your tea in will allow you to fit.
The consensus? Delicious!
Bring on the caffeine! Now coffee is good for us.
This looks wonderful, plus cinnamon is good for stabilizing blood sugars which might have something to do with it’s metabolism boosting wonders.
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can we use any type of tea? it just says 12-tea bags… but this sounds awesome & looks great! will be trying!!
thank you!
The original recipe calls for Chinese Oolang tea. Enjoy!