What kind of tea does Wuyi Mountain cinnamon rock tea belong to?

Wuyi cinnamon tea belongs to the rock tea in Wuyi Mountain, which should be a kind of oolong tea. Wuyi cinnamon tea mainly has anti-cancer, anti-radiation, anti-aging and other effects, and can also improve immunity, mainly suitable for patients with cold hands and feet, stomach cold pain, decreased appetite or vomiting water, can not be drunk with wine when used, nor can it be drunk on an empty stomach, and at the same time do not quote before going to bed, drinking before going to bed may cause excitement, which may lead to insomnia symptoms. Wuyi cinnamon belongs to the oolong tea category.

It has been more than a hundred years since it was discovered. It is a famous tea named after the tea tree of the cinnamon tree variety, and the shape of the tea is tight and green-brown, and the soup is fragrant and pungent. Cinnamon tea has excellent quality and stable characteristics.

It is the leading variety of Wuyi rock tea, and it is widely introduced by other places. In many national famous tea competitions, he participated in the evaluation as a typical representative of rock tea and won the gold medal. After the nineties, Wuyi rock tea was among the top ten famous teas in China, mainly relying on its strange aroma and heterogeneity.

Exported to Hong Kong, Macao, Southeast Asia, Japan, the United Kingdom and other countries and regions.

What kind of oolong tea does Wuyishan cinnamon rock tea belong to.

Cinnamon tea belongs to a type of tea in Wuyi Mountain, and according to the classification, cinnamon tea belongs to one of the Wuyi rock teas and is one of the oolong teas.

Cinnamon, also known as cinnamon, belongs to oolong tea, which is native to Wuyi Mountain Ma Pillow Peak, and is said to be native to Huiyuan Rock. But no matter what, there is no doubt that this tea is a native tree species in Wuyi. It has been more than a hundred years since cinnamon tea was discovered. Due to its excellent quality, the trait is stable.

Nowadays, it has not only become the best variety of Wuyi rock tea, but also has been widely introduced from other places. Become a wonderful piece of oolong tea. In many national famous tea competitions, cinnamon tea participated as a typical representative of rock tea and won the gold medal.

The fragrance type of Wuyi Mountain cinnamon rock tea:

At present, there are two kinds of cinnamon finished tea in the Wuyishan market: strong fragrance type and light fragrance type. The strong fragrance type is the traditional type. Heavy fermentation is full of fire power. The appearance of dry tea is dark and black, and the brewed tea soup is golden with red, with caramel flavor, and the aroma is depressed and lasting.

The fragrance type has made some improvements on the traditional process, highlighting the aroma of cinnamon. After brewing, the color of the tea soup is light yellow, the aroma is pure, and it is particularly strong and sharp. Once, I poured the remaining half cup of tea soup from a small porcelain cup into a glass of boiled water, and the fragrance was still there, which was amazing.

Wuyi rock tea cinnamon tea belongs to oolong tea.

Wuyi Rock Tea Cinnamon Tea is one of the famous varieties of Wuyi Rock Tea. Cinnamon, also known as cinnamon, was originally one of the famous clusters of Wuyi. It has become famous in the Qing Dynasty.

In addition to the taste of rock tea, cinnamon is also popular for its sharp and long-lasting aroma. Wuyi rock tea cinnamon, originated from Ma Pillow Peak, its ** is several times higher than ordinary tea.

According to experts, the cinnamon bark fragrance of cinnamon is obvious, and the aroma is still soaked for a long time; The entrance is mellow and fresh, the soup color is clear and yellow, the bottom of the leaves is yellow and bright, the cords are tightly knotted and curled, the color is brown and green, and the oil is moist and shiny. In the long years, the output of cinnamon is very little, in the early 50s of the 20th century, it was rejuvenated, and in the 80s, it was promoted to the whole city, and it became a rising star in Wuyi Mingcong, and it was initially assessed as a provincial good breed.

Types of oolong tea

1. Tieguanyin: Tieguanyin is a kind of oolong tea, which is produced in the area of Wuyi Mountain, Fujian Province. The color of Tieguanyin's tea is dark green, the tea soup is golden yellow, with a unique Guanyin rhyme, rich aroma, mellow taste, and long sweet aftertaste. Tieguanyin has a high content of tea polyphenols.

2. Da Hong Pao: Da Hong Pao is a treasure in oolong tea, which is produced in Jiulong, Wuyi Mountain, Fujian Province. The tea leaves of Da Hong Pao are fat and strong, the color is oily, the color of the tea soup is orange and bright, it has a unique rock rhyme, the aroma is elegant, the taste is sweet and mellow, and the aftertaste is long.

3. Alpine oolong: Alpine oolong is an oolong Ziqi tea produced in Alishan, Lishan and other alpine tea areas in Taiwan. The color of the tea leaves of the alpine oolong is dark green, the tea soup is golden yellow, and the alpine oolong contains amino acids, tea polyphenols, caffeine and other components that are rich in abundance.

The above content refers to the encyclopedia - Wuyi cinnamon.

Wuyishan cinnamon rock tea belongs to oolong tea.

Wuyi cinnamon has been discovered for more than 100 years, and it is a famous tea named after the tea tree of the cinnamon tree variety. Cinnamon tea has excellent quality and stable characteristics. It is the leading variety of Wuyi rock tea, and it is widely introduced by other places.

Wuyi cinnamon tea buds germinate in mid-April every year, rock tea is mined in early May, and under normal circumstances, only one season is picked every year, mainly spring tea. It is necessary to choose a sunny day to pick tea, and when the new shoots are stretched and bred into the top leaves of the buds, two or three leaves are picked, commonly known as "open noodles".

New leaves of different terrain and different levels should be paid separately and different techniques and measures should be taken. According to the characteristics of cinnamon cultivars, the vegetative growth is stronger and the formation of new shoots is slower. In large-scale production, in order to pick in time, a small amount of small open noodles is picked in the early stage, a large number of medium open noodles are harvested in the middle stage, and a small amount of large open noodles are picked in the later stage.

The picking time is generally from 10 a.m. to 3 p.m., and the tea quality is the best when the sun is picked at 3 p.m. on a sunny day.

The production process of Wuyi Mountain cinnamon rock tea:

1. Sunning is like grinding blindness: Sunning is based on the principle of uniform and thin spreading. The specific time and degree of "look at the green sunshine", the leaf gloss disappears, the leaf quality is soft, the top two leaves droop (or one leaf droops), the green gas disappears, and the weight loss is 8% to 12%.

Then it is moved to the green room to cool for an hour, the purpose is to dissipate heat and balance the water distribution between the mesophyll and leaf veins.

2. Doing green: This is the key process to determine the quality of cinnamon, the ambient temperature of the green room is 22 25, the relative humidity is about 70%, and the fresh air is maintained. According to the traditional Wuyi method of "looking at the green to make the green" and "looking at the sky to make the green", and according to the characteristics of the green leaves of cinnamon tea, the green is shaken many times (5 8 times).

The number of green shakes each time is from less to more, and the slag and emptiness increase in turn; The thickness of the leaves is thickened by sifting and sifting in turn, so that the aroma develops slowly and fully.

3. Finishing and rolling: At the end of the greening, it is put into the greening, and it is required to be finished within 40 minutes after the last shake of the green, and it should not be stacked for too long, so as not to cause excessive fermentation caused by the heating of the leaves. The temperature of the bottom of the pot should be 250 °C.

The degree of finalization is subject to the aroma exposure and continuous stalking. At this time, the leaves are rolled with heat until they are formed into strips.

4. Drying and picking stalks: three steps: hair fire, stalk picking, and foot fire. The temperature of the gross fire is about 130, and the time is 12-15 minutes. Pick the stalk after the hair. The temperature of the full fire is about 90, and the water content of the tea leaves is about 6% 7%, which is the hair tea.

The above content refers to the encyclopedia - Wuyi cinnamon.

Wuyiyan cinnamon tea is a type of oolong tea.

Wuyi cinnamon is oolong tea, cinnamon is also known as cinnamon, originated in Wuyi Mountain Horse Pillow Peak, the appearance of the finished dry tea is tight and twisted, medium size, color dark brown or frog skin green, bright oil with fine white spots, good dry tea often has a layer of very fine white frost, with the advantages of high aroma and unique fragrance.

Since 1982, Wuyi Mountain cinnamon tea has won the glorious title of national famous tea for five consecutive times, and won the gold medal in the first China Agricultural Expo in 1992. In July 1994, Wuyi rock tea cinnamon won the gold medal at the Ulaanbaatar International Exposition in Mongolia, and in October 1994, it participated in the cross-strait autumn oolong tea exhibition hosted by Taiwan (Province) Tianren Group held in Zhangpu file, and the varieties selected by the company's tea research institute won the first prize and the second prize of the golden key.

The development process of Wuyi rock cinnamon tea

Wuyi Mountain cinnamon tea, also known as cinnamon, is customarily called cinnamon because of its aroma and taste like cinnamon. According to the "Chong'an County New Chronicle", it has its name in the Qing Dynasty. The tea is an oolong tea made from the fresh leaves of the cinnamon tea tree and the production method of Wuyi rock tea, which is a high-fragrance variety in Wuyi rock tea.

Cinnamon tea is produced in the famous Wuyi Mountain Scenic Area in Wuyishan City, Fujian Province, which was first a famous fir in Wuyi Huiyuan, and the other said that the origin was in Mazhenfeng.

In the early forties of this century, it has been one of the ten varieties planted in Wuyi Mountain Tea Garden, and since the sixties, due to its special quality, it has gradually been recognized by people, and the planting area has expanded year by year, and has now developed to Wuyi Mountain's Water Curtain Cave, Sanyangfeng, Matou Rock, Guilin Rock, Tianyou Rock, Cactus Rock, Xiangsheng Rock, Baihua Rock, Bamboo Cave, Jasper, Jiulong Cave and other places, and is vigorously breeding and promoting, has become the main variety in Wuyi Rock Tea.

Fruity cinnamon Wuyi rock tea is oolong tea. Fruity cinnamon Wuyi rock tea is a shrub-type medium-leaf late species, and the reason why it is named cinnamon is because the leaves and aroma of this tea are similar to the aroma of the Gui family tree named "Cinnamon" in Wuyi Mountain. The biggest feature and advantage of fruity cinnamon Wuyi rock tea is that the aroma is sharp and the fragrance is unique.

The fruity cinnamon Wuyi rock tea is famous for cinnamon tea, which is native to the Mazhen Peak of Wuyi Mountain, and is a native tree species in Wuyi, which has been discovered for more than 100 years. Because of its excellent quality and stable characteristics, it has become the best variety of Wuyi rock tea, and has also been widely introduced in other places.

The fruity cinnamon and Wuyi rock tea in the Wuyishan market have two types of finished tea: strong fragrance type and light fragrance type. The strong aroma type is the traditional type, and the appearance of dry tea is darker and darker. The fragrance type has made some improvements in the traditional process, highlighting the aroma of cinnamon.

Fruity cinnamon Wuyi rock tea has a certain cultivation area and yield in Wuyi Mountain, known as the "new upstart" of Wuyi, and can also represent the quality level of rock tea, with the special style of high-quality oolong tea.