What is the difference between Da Hong Pao, Cinnamon, and Narcissus

1. Narcissus tea is a famous tea created by Fujian tea farmers, which belongs to one of the excellent varieties of tea in China and is one of the Fujian oolong teas. It is native to northern Fujian. A thousand years ago, there were such tea trees in the Jianyang and Jian'ou areas, but the artificial cultivation was more than 300 years ago during the Kangxi period of the Qing Dynasty (1662-1722).

Narcissus tea is the first of the 48 "China's national tea varieties", and the first of the 41 semi-arbor large-leaved tea varieties in China, and the only tea tree variety originated in Jianyang City, Fujian Province. The soup is orange and yellow, fragrant like an orchid, and has a mellow and sweet taste.

2. 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 fragrance of cinnamon is obvious, and the best one has frankincense, 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.

3. Da Hong Pao, produced in Wuyi Mountain, Fujian, is an oolong tea with excellent quality. China's special famous tea. Its shape is tightly knotted, the color is greenish-brown and fresh, the soup color is orange and bright after brewing, and the leaves are red and green.

The most outstanding quality is that the aroma is rich and orchid-like, the fragrance is high and long-lasting, and the "rock rhyme" is obvious. In addition to the general tea has the health care functions of refreshing and thinking, eliminating fatigue, diuretic, antipyretic and heatstroke, sterilization and anti-inflammatory, detoxification and disease prevention, eliminating food and greasy, and bodybuilding, it also has special effects such as anti-cancer, hypolipidemic, anti-aging, etc. The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells.

Cinnamon and narcissus all belong to the varieties of Da Hong Pao, and the taste is different, so you can try these kinds of Ding Ming-wqqlsx-Bao.

1. Different appearance: the shape of cinnamon tea is uniform and curly, oily and shiny, the shape of Da Hong Pao is slightly distorted, the red and green leaves are similar, and the color of aged tea is gray-brown.

2. The fragrance is different: the fragrance of cinnamon tea is a long-lasting high fragrance, and the cinnamon fragrance is obvious, and the better ones will also carry frankincense, the aroma is long-lasting, and the big red robe also has a rich orchid fragrance, if the fermentation is light, it smells floral, and the fermentation smells fruity.

3. Different taste: The tea strength of cinnamon tea is relatively sufficient, and there will be an obvious spicy feeling in the tea soup, while the tea soup of Dahongpao is decent, and the taste is relatively dense and sweet.

The difference between Da Hong Pao and Narcissus and Cinnamon is:

First, the production process is different.

Da Hong Pao: The harvesting technique of "Da Hong Pao" tea is similar to that of other rock teas, but it is more refined. Every spring, pick 3-4 leaves of new shoots, after drying green, cool green, do green, fried green, initial kneading, re-frying, re-kneading, water roasting, dusting, spreading, picking, re-baking, dustpanning, and making fire.

Narcissus: The process of making tea, the general oolong tea in the green stage is basically similar. The process after making green is different, and the southern Fujian oolong dragon pays attention to the curling and tightening of the shape, and increases the kneading process and the number of times.

Northern Fujian oolong tea is a strip-shaped tea, not kneaded. Recently, some daffodils in northern Fujian have also increased their wrapping. The roasting process after finishing is crossed by the method of finishing and rolling, and the technology of high-temperature water roasting and simmering slow roasting is different.

Cinnamon: Today's production, still follow the traditional manual practice, fresh leaves through withering, greening, killing, rolling, baking and other more than a dozen processes. Moderate withering of fresh leaves is the basis for the formation of aroma and taste, and the key to the formation of the quality of green rock tea.

When doing green, it is necessary to master the very strict technical procedures such as heavy wilting and light shaking, light wilting and heavy shaking, more shaking and less doing, light first and then heavy, first less and then more, first short and then long, and looking at the green and doing green. In recent years, most of the greening has been carried out by rolling hole type comprehensive greening machine.

Second, the quality characteristics are different.

Da Hong Pao: Da Hong Pao is a semi-fermented tea with "leaf red border". Its strip shape is strong and even, the color is dark brown and fresh, and the tea soup is dark orange-yellow after brewing, clear and gorgeous; The bottom of the leaf is soft and bright, the leaf margin is vermilion, and the center of the leaf is pale green with yellow; It has the sweetness of black tea and the fragrance of green tea.

The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells. To drink "Da Hong Pao" tea, you must follow the program of "Gongfu Tea" small pot and small cup to taste the slow drink, in order to really taste the charm of rock tea.

Narcissus: the tea strip is tightly knotted and heavy, the leaf end is twisted, the color is oily and dark sand green, and it is in the shape of "dragonfly head and frog legs"; The aroma is rich, with the fragrance of orchids, the taste is mellow and sweet, the soup color is clear and orange-yellow, the bottom of the leaves is thick and soft and yellow and bright, and the leaf edge is red edge or red dot of cinnabar, that is, "three red and seven green".

Cinnamon: cinnamon shape is evenly curled; 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.

1. The difference of fresh leaves: from the perspective of fresh leaves, narcissus is the largest leaf among the three kinds of tea; In particular, the leaves of the old bush narcissus are rich in wax and have broad leaves, which is no wonder that the rivers and lakes are favored. The cinnamon leaves, oval and slender, with small serrations, look more fierce, and have the reputation of "fragrant but cinnamon", and as the big red robe of the tea king, the leaves are not particularly brilliant, and they are more decent.

2. The difference of the cords: it should be noted that the cords are the appearance of the fresh leaves after being made green and baked, and after being rolled and formed, the shape of the slender strips is formed. The thickness and length of the cords are also different for different rock teas, and the final state of the cords is mainly affected by the size of the fresh leaves of the tea.

Among the narcissus, cinnamon, and dahongpao, the leaves of daffodils are the largest, which is actually dahongpao, and the smallest is cinnamon tea.

3. Different aromas: The aroma of rock tea is affected by the tea variety and process growth environment, which is a relatively objective factor. For example, the same cinnamon tea, planted on the sunny side and the shady side, the aroma is completely different, one is flamboyant and domineering, and the other is low-key and introverted.

Similarly, differences in process can also affect the aroma of cinnamon.

If it is cinnamon with a light fire, it is mostly floral; high-fire cinnamon, mostly fruity; Only cinnamon with a moderate roasting and a moderate degree of fermentation will have the traditional pure cinnamon aroma, which is very magical. But no matter how the fire power changes, the aroma types of narcissus, cinnamon, and Da Hong Pao are completely different.

Narcissus is mostly floral, basically I have never heard of a fruity daffodil (note: some old bush daffodils will have a slight fruity fragrance), and the aroma of daffodils is also very recognizable, they are all orchid bottoms, at the beginning there may be gardenia fragrance, night flower fragrance to confuse your sense of smell, but at the end of brewing, there will still be an orchid bottom.

Cinnamon will have a floral, fruity and cinnamon fragrance because of the difference in fire power, and no matter how the cinnamon fragrance type changes, the cinnamon fragrance will always be there. The aroma of Da Hong Pao, both floral and fruity, is mainly affected by the process of tea, and the aroma of Da Hong Bubble is changeable, no wonder tea lovers are obsessed with it.

The above content refers to Encyclopedia - Da Hong Pao.

Cinnamon leaf potato type medium, curly, spicy, narcissus leaves are large, a few troubles to guess the strong, orchid fragrance, the big red robe cord is tightly knotted, black and dark with brown, osmanthus fragrance, some are orchid bent skin, but the aroma is fine and clear.

It's hard to tell. There are no absolutes.