What kind of tea does cinnamon rock tea belong to, what kind of tea does Zhengyan cinnamon tea belon

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or vomiting water, can not be drunk with wine when used, nor can it be drunk on an empty stomach, and at the same time do not quote before going to bed, drinking before going to bed may cause excitement, which may lead to insomnia symptoms.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.

Cinnamon rock tea belongs to oolong tea. Wuyi rock tea, cinnamon is mainly produced in Fujian Wuyi Mountain three pits and two streams area, cinnamon is also called cinnamon, because the aroma is like cinnamon bark, so it is called cinnamon, cinnamon is the earliest Wuyi Mountain Huiyuan pit a famous cluster, now all over the Niulankeng, Matouyan, Water Curtain Cave, Jiulong Cave and other places.

Cinnamon Rock Tea Introduction:The picking time of cinnamon rock tea is generally from mid-April to late May, and it is generally picked on a sunny or cloudy day.

The fresh leaves of the picking meeting are made by more than a dozen procedures such as greening, killing, rolling, baking, etc., the shape of the dry tea is uniform and tight, the color is brown and green and oily, the dry tea smells a faint sweet fragrance, and the tea soup has the aroma of cream and cinnamon after brewing, and the aftertaste is sweet and the taste is fresh and tender.

It belongs to oolong tea.

Zhengyan cinnamon tea is a kind of oolong tea, it was very famous in the Qing Dynasty, it is made of cinnamon excellent tea tree leaves as raw materials, made by the method of Wuyi rock tea, so it is named, it is the superior variety of Wuyi rock tea, and has been known as the king of tea.

The correct way to brew cinnamon tea.

1. Scalding cup warm kettle.

Before brewing cinnamon tea, the utensils need to be rinsed first, the purpose is to preheat the tea set and make the aroma of the tea leaves stronger. 100 boiling water can be poured into the bowl, the fair cup, and the tea cup in turn. After the sanitary ware, use the tea clip to place the tea cup on the saucer to facilitate tea tasting.

2. Throw tea to wake up tea.

The tea leaves can be put into the bowl scalded at high temperature, covered with a lid, and gently shaken from side to side, so that the tea leaves can better release the tea aroma through contact with air and moisture. The volume of tea leaves can occupy one-third or one-quarter of the bowl, and the ratio of tea to water is controlled at about 1:15.

3. Brew tea.

When brewing cinnamon tea, you need to pour 100 boiling water into a circle along the wall of the cup, and the water quality is recommended to choose the local spring water of Wuyi Mountain. After rinsing the first three bubbles, the soup can be dissolved, and each subsequent brew needs to add 5 seconds of soaking time. After steeping, you can pour the tea soup directly into a fair cup and taste it in separate cups.

Cinnamon rock tea belongs to oolong tea.

Cinnamon rock tea 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.

Cinnamon tea has a special aroma, proper drinking of cinnamon tea, can play a role in anti-cancer, anti-radiation, anti-aging, cinnamon is a hot nature of Chinese herbal medicine, excessive consumption of cinnamon tea may appear on fire.

Wuyishan rock tea cinnamon belongs to oolong tea.

Wuyi cinnamon, Wuyi cinnamon tea is an oolong tea made of cinnamon fresh leaves of tea trees and the production method of Wuyi rock tea, which is a high-fragrance variety in Wuyi rock tea. Wuyi cinnamon is named "cinnamon" because of its aroma like cinnamon bark, and its quality characteristics are obvious, and its characteristics are stable, and it has won the gold medal many times in the national famous tea competition. Wuyi cinnamon is a rare variety of oolong tea.

Cinnamon rock tea belongs to green (oolong) tea.

Green (oolong) tea is a partially fermented tea, mainly produced in Fujian and Guangdong, and is divided into northern Fujian oolong, southern Fujian oolong, Guangdong oolong, and Taiwan oolong.

Northern Fujian oolong is mainly produced in Wuyi Mountain and Jian'ou, with rock tea - Da Hong Pao as a typical representative.

Cinnamon, also known as cinnamon, is stable due to its excellent quality. Nowadays, it has not only become the leading variety of Wuyi rock tea, but also has been widely introduced by other places.

Cinnamon is a shrub-type medium-leaved species with a late species. The appearance of the finished dry tea is tight and twisted, medium in size, dark brown or frog skin green, and there is often a layer of very fine hoarfrost on the appearance. The aroma of cinnamon is quite bizarre, and some experts compare it to cinnamon or ginger.

Cinnamon rock tea belongs to oolong tea, Wuyi rock tea, cinnamon is mainly produced in Fujian Wuyi Mountain Sankeng and two streams area, cinnamon is also called cinnamon, because the aroma is like cinnamon bark, so it is called cinnamon, cinnamon is a famous cluster of Wuyi Mountain Huiyuan pit at the earliest, and now it is all over the Niulankeng, Matouyan, Water Curtain Cave, Jiulong Cave and other places.

Among them, the cinnamon of the bullpen pit is called "beef", and the cinnamon of Matouyan is called "horse meat".

Xiao Chen Tea explained: Cinnamon tea belongs to Wuyi rock tea, and it is also a type of oolong tea. And now the most prestigious tea is cinnamon, because according to the market sales, cinnamon is higher than Da Hong Pao.

Over the years, all kinds of "meat" in Wuyi rock tea, beef, horse meat, pork ......is more frequently showing his face, and his popularity is rising.

When drinking tea in the province, whether it is in northern Fujian or eastern Fujian, the most common hospitality tea is all kinds of cinnamon.

It can be seen that cinnamon is really hot enough.

As a star in the rock tea rivers and lakes, the development momentum of cinnamon is as good as the day.

Even, there is a saying of "hundred-year-old cinnamon".

Zhengyan cinnamon tea is oolong tea.

Cinnamon 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. 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.

Extended Materials. Cinnamon tea has been one of the ten varieties planted in Wuyi Mountain tea garden in the early 40s of this century, and since the 60s, 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, Niulankeng, Matou Rock, Tianxin Rock, Huiyuan Pit, Eagle Beak Rock, Liuxiangjian, Zhuyi, Wuyuanjian, Jiulongyi and other places, and is vigorously breeding and promoting, and has now become the main variety in Wuyi Rock Tea.

The plant is still tall, half-open, and densely branched. The leaves are horizontal. The leaves are long, oblong-elliptic, the leaf color is dark green and shiny, the leaf surface is flat, the leaf body is folded inward, the leaf tip is blunt, the leaf teeth are shallow and obtuse, the leaf quality is thick and soft, the buds and leaves are purple-green, and the hairs are few.

Corolla diameter, flower 7-petaled. The columella is 3-lobed.

The buds and leaves have strong fertility, dense germination, strong tenderness, the suitable harvest period of spring tea is in early May, making oolong tea, excellent quality, tight ropes, black and moist sand green, red dots, rich aroma and sharp like cinnamon incense, mellow and sweet taste, "rock rhyme" show. It has strong cold resistance and drought resistance, strong fecundity of cuttings, and high survival rate.

Shape: Economical and slender. The color changes according to the fire power, medium fire and above fire power, the common colors are Mucuna, sandalwood, Mucuna pruriens, etc.

Inner quality: Zhengyan cinnamon, fragrant aroma, changeable layers. The cinnamon planted in the sunny place has a bright and high-pitched cinnamon fragrance, and the soup is vigorous. The cinnamon planted in the shade has a delicate cinnamon bark and a soft aroma. Due to the particularity of the process, it can also produce floral and fruity cinnamon.

It has a history of more than 100 years of cultivation, and in 1985, the Fujian Provincial Crop Variety Examination and Approval Committee recognized it as a provincial variety, and has now become one of the main tea varieties in Wuyi Mountain, and there are many introduced varieties inside and outside the province.

Cinnamon tea belongs to oolong tea.

Cinnamon tea belongs to oolong tea, cinnamon is also known as cinnamon, semi-fermented tea, Wuyi rock tea, its tea is a famous tea named after the cinnamon tea tree variety, is the local famous bush of Wuyi Mountain, native, and is also one of the representative teas of Wuyi rock tea, secondly, in addition to the taste of rock tea, cinnamon also has a unique sharp and long-lasting high fragrance, that is, cinnamon fragrance, its tea strips are tightly knotted and curled, the rock rhyme is obvious, and delicate and mellow.

Features: Cinnamon dried tea strips are evenly curled, and the color is brown and green, oily and shiny; Smell the dry tea has a sweet fragrance, and the tea soup has a cinnamon fragrance after brewing; The entrance is mellow and sweet, and the teeth and cheeks are fragrant; After six or seven bubbles, there is still the cinnamon fragrance of "rock rhyme".

Soft, smooth, delicate, firm, full, fragrant, abundant, thick, is the essential characteristics of high-quality cinnamon.

Anyone who has drunk Wuyi cinnamon has a deep impression of its "domineering", and the cinnamon bark is fragrant, but due to the different origins and processing technologies, the aroma is also different.

In fact, the obvious difference between Wuyi cinnamon and narcissus is the aroma: cinnamon is a sharp cinnamon fragrance, while narcissus is a long orchid fragrance.

Cinnamon belongs to Wuyi rock tea, and there are beef, horse meat, and wisdom meat as the best products.

Cinnamon tea is a type of tea from Wuyi Mountain tea. According to the classification, cinnamon tea and narcissus tea are one of the Wuyi rock teas and one of the oolong teas.

Although the main aroma of cinnamon and narcissus is heavy water, there are still narcissus that can make the aroma high, but according to the variety characteristics of the tea tree variety, there is a reference worth learning from. In addition to cinnamon, cinnamon is usually based on flowers and fruits. Narcissus is predominantly floral and has a good floral aroma.

If the aroma of the tea is floral and fruity, most of the fruity aromas are cinnamon, and the less obvious aromas are mainly narcissus.

The amount of tea saponins in narcissus and cinnamon varies greatly. The foam produced after rinsing varies in size, quantity and durability.

Cinnamon belongs to the Lauraceae family of dicotyledon plants. Cinnamon tea is produced in Wuyishan City, Fujian Province, and is the earliest famous fir of Wuyi Huiyuan, and the other is said to be originated in Mazhufeng. The taste is sweet and slightly astringent, with a slight spicy flavor and a refreshing aroma.

Cinnamon is one of the varieties of Wuyi rock tea, which belongs to the oolong tea among the six major tea categories.

Cinnamon tea has the effects of anti-cancer, anti-radiation, anti-aging, anti-mutation, and improving anti-mulching. In the research report submitted by Fujian Agriculture and Forestry University, cinnamon tea is known as the "treasure of health" and belongs to health tea.

Cinnamon tea is an oolong tea made of cinnamon fresh leaves of tea trees and the preparation method of Wuyi rock tea, which is a highly fragrant variety in Wuyi rock tea. Wuyi cinnamon tea has a well-rounded shape and is a little curly; The color is brownish-green, oily and shiny. Dry tea with sweet fragrance, after brewing, the tea soup is orange and clear, with the fragrance of cream, flowers and fruits, cinnamon, mellow and sweet in the mouth, and fragrant in the teeth and cheeks after swallowing; The bottom of the leaf is evenly bright, and the background is light green and red bordered.

Cinnamon tea is very resistant to brewing, and even if it has been brewed six or seven times, it still has a cinnamon aroma.

Cinnamon tea not only has an excellent drinking effect, but also has a significant health care effect, and is known as the "treasure of health". Regular consumption of cinnamon tea can prevent cancer, prevent radiation, anti-aging, improve immunity, dispel cold and relieve pain, replenish fire and help yang, warm the spleen and stomach, clear blood vessels, kill insects and stop dysentery. Drinking cinnamon tea in winter can ward off the cold and warm up the body, and drinking cinnamon tea after meals can help digestion.

Zhengyan cinnamon tea belongs to oolong tea.

Because its tea fragrance is similar to the fragrance of cinnamon flowers on Wuyi Mountain, it is also known as cinnamon and is native to Mazhen Peak in Wuyi Mountain. Cinnamon tea leaves are mostly jet-black, the fragrance is similar to the fragrance of osmanthus flowers, the tea soup is yellow, and the entrance is mellow and fresh. Among them, the tea leaves covered with hoarfrost are of the best quality.

Zhengyanxiang refers to the brother cinnamon tea has a history of more than 200 years, belongs to the clonal tea tree variety, the plant is tall, the branches and leaves are dense, and it should be pruned when breeding, so as not to grow the tea tree.

Maintenance and cultivation

Cinnamon tea belongs to the clone teasing shrub tea tree, its plant type is tall, dense branches and leaves, the leaves are oval, the color is green, the cold and drought resistance of cinnamon tea is strong, the adaptability to the environment is high, the leaf bud development and growth rate is fast, but its flowering and fruiting rate is low.

When cultivating cinnamon tea, it is necessary to apply basal fertilizer to its roots to supplement nutrients for the plant, and the cinnamon tea after planting should be pruned regularly to cultivate a tree-shaped skeleton for it, and after picking, the plant should be lightly pruned, and the long branches and dense side branches should be cut off to avoid the phenomenon of long growth of cinnamon tea.

Cinnamon rock tea belongs to oolong tea.

Cinnamon is one of the famous varieties of color in Wuyi rock tea, belongs to the oolong tea category, is the Wuyi rock tea in the oolong tea, originated in the Ma Pillow Peak area of Yishan Mountain, Wuzao, Fujian, is to pick the slightly mature buds and leaves of Wuyi Mountain, made by withering, spreading and drying and other processes, with the characteristics of tight knots and curls, twisted leaf ends like dragonfly heads, brown and green color, oily and shiny.

Cinnamon rock tea originated in the Mazhenfeng area of Wuyi Mountain, Fujian, and later developed to Wuyi Mountain's Water Curtain Cave, Niulankeng, Matouyan, Tianxin Rock, Huiyuankeng, Yingtong Sozui Rock, Liuxiangjian, Zhuyi, Wuyuanjian, Jiulongyi and other places. After the tea is brewed, the soup color is clear and clear, the bottom of the leaves is yellow and bright, the aroma is still brewed for a long time, the entrance is mellow and fresh, there is not only the fragrance of green tea, but also the sweetness of black tea, and also has a unique peach fragrance, orchid fragrance, osmanthus fragrance, frankincense and other aromas.

Characteristics of cinnamon rock tea

In addition to the taste characteristics of rock tea, cinnamon is also loved by people for its pungent and long-lasting aroma. According to the connoisseur's assessment, the cinnamon bark fragrance of cinnamon is obvious, the best one has a milky taste, and the aroma is especially soaked for a long time, brewing.

Four or five times there is still a lingering fragrance; The entrance is mellow and sweet, and the teeth and cheeks are fragrant after pharyngeal; The color of the soup is orange and yellow, the bottom of the leaves is yellow and bright, the red spots are distinct, and the green leaves and red soil are edged; The cords are even, tightly knotted and curled, the color is brownish-green, oily and shiny, and some leaves have frog skin-like small white spots on the back.

The flesh is hidden, the cinnamon shape is even, and the cords are neat and curly; The color is brown, oily and shiny; The dry tea smells sweet, and the tea soup after brewing has a special cream, flower and fruit, and cinnamon-like aroma; The entrance is mellow and sweet, the teeth and cheeks are fragrant after pharyngeal, the tea soup is orange and clear, the bottom of the leaves is evenly bright, it is red on a pale green background, and there is still the cinnamon fragrance of "rock rhyme" after brewing six or seven times.