Just a quick update: I happened to come across a local source of true cinnamon (Cinnamomum verum), also known as Ceylonese Cinnamon, and used to this to make Yogi Tea instead of cassia (Cinnamomum aromaticum).
A qualitative difference exists between these two kinds of Cinnamon. Tea made from the latter is more warming, as well as possessing an oilier, more pungent and more aromatic quality -- its aroma fills the whole room. Tea made with the former is more delicate, lighter, not as warming, not as aromatic and less pungent.
While either can be used, I find that I tend to favor cassia as an ingredient for this tea over true cinnamon because of cassia's more robust flavor and aroma.
An advantage of true cinnamon however is that it is soft and crumbly, and has an undeniably more delicate and sweeter flavor, so perhaps I will reserve my small supply of true cinnamon for my various culinary adventures, and keep the cassia for the tea.