The varieties of Wuyi rock tea include Da Hong Pao, Narcissus, Cinnamon, Ming Fir, Iron Arhat, Bantian Waist, Water Golden Turtle, White Rooster Comb and so on. Among them, cinnamon is one of the three leading varieties of Wuyi rock tea.
Cinnamon is called "cinnamon" in Xi because of its aroma and taste similar to cinnamon. It is the leading variety of Wuyi rock tea, and it is widely introduced by other places. The fragrance is not more than cinnamon, but the mellow is not daffodil, and the fragrance of cinnamon has 3 categories and 5 aromas!
Know a tea every day: cinnamon Wuyi rock tea is a must-drink tea for beginners!
Cinnamon: Dry to see the cord strong knots, dry smell has a strong cinnamon fragrance; brewing and narcissus, the soup color is stronger, there is obvious moss or woody feeling, sweet and resistant to bubbles, cinnamon characteristics are obvious, tea flavor is enough. In recent years, cinnamon has developed rapidly, not only with the traditional taste of Wuyi tea, but also loved for its long-lasting fragrance, becoming the "new upstart" of Wuyi tea today.
Cinnamon became famous in the Qing Dynasty and is known for its unique cinnamon bark aroma, which is high and powerful, and has a slightly spicy taste, which is not found in other teas, and can be said to be unique.
Not only modern people, but also the ancients also praised the aroma of cinnamon, such as the Qing Dynasty poet Jiang Heng's "Tea Song", "strange natural true taste good, papaya slightly spicy cinnamon" is to describe the unique aroma of cinnamon.
Cinnamon is one of the famous varieties of rock tea in Wuyi Mountain, Fujian Province. Also known as cinnamon, it was originally one of the famous clusters of Wuyi. It was already famous during the Qing Dynasty. In addition to the taste of rock tea, cinnamon is also popular for its sharp and long-lasting aroma. Online tea friend comments: The cinnamon fragrance of cinnamon is more obvious, with a faint 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. 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. Therefore, cinnamon tea is particularly famous in Wuyi Mountain.
The origin of cinnamon tea
1. Mountain Field-Huiyuan Pit
Huiyuankeng is the core area of Wuyi Mountain Rock Tea Area, the pit is nearly two kilometers long, the soil quality is excellent, and the regional microclimate and microenvironment are the best quality in the Zhengyan tea production area, which has created the outstanding quality of tea in the region. In 1962, cinnamon was discovered in the pit, and it is now the dominant variety of many rock teas. In the early days, the iron arhat was the most precious, and the palace tea in the Song Dynasty began with the iron arhat. This aged tea has a miraculous effect on the body.
2. Mountain Farm-Bullpen Pit
The northeast side of Tianxin Temple, the southern foot of Beidou Peak and Mantuo Peak, is 238m above sea level. Representatives of tea varieties: cinnamon, water beetle. The Niulankeng tea mountains are all on the cliffs in the middle of the mountain, and the tea produced is full of aroma, and the teeth and cheeks are full of relish. The water in the pit often flows, the soft breeze often caresses, the wind does not go, the morning sun sets, the scorching sun does not come, it is the home of the rock bone flower fragrance of rock tea.
3. Mountain Field-Liuxiang Stream
The west foot of Yuzhu Peak and Feilai Peak, adjacent to Huiyuan Pit, is 280m above sea level. Tea variety representative: narcissus. The stream flows to the northwest, and flows back to the mountains, during which there are clusters of mountain Hui, stone cattails, and orchids. Wisps of faint fragrance come to the nose from time to time. The mountain stream folds to the north, that is, Qingliang Gorge. The growth of tea has a fragrant rhyme, which makes the drinker unforgettable.
4. Mountain Field-Ghost Cave
Between Tianxin Temple and Huiyuan Temple, the altitude is 284m. Representatives of tea varieties: narcissus, white cockscomb, iron arhat, water beetle. It is full of mosses and ferns, damp, inaccessible and fertile soil. The small area has the most excellent climate, which has given birth to many famous bushes of Wuyi Mountain, and is the most important birthplace of famous fir trees.
5. Mountain field - pouring puddle
The pouring puddle is located at the northern foot of Tianxin Rock in Wuyi Mountain Scenic Area. The streams in the north of the mountain are all from west to east, and the puddle is poured into the west, hence the name. In addition, in the late Ming and early Qing dynasties, Fujian Wuyi Mountain, Wutong nest monk Yan Cao poem of the same name.
6. Mountain Field-Kowloon Cave
In the Dahongpao Scenic Area, the sea dial is 326m. Representatives of tea tree varieties: Da Hong Pao, stone milk. The canyon is shaped like nine dragons, and a small peak with a slightly circular top is presented between the nine dragons, which is called the dragon ball, so it is also called the nine dragon play pearls. Here the cliff stone is engraved with Fan Zhongyan, Zhu Xi and other celebrities of the past dynasties of the famous poems, Lu Yu's descendants of the Qing Dynasty Chong'an County Ling Lu Tingcan's poems. To the east to Yongle Temple.
7. Mountain Field-Bamboo Kiln
On the west side of Liuxiang Stream, the sea dial is 351m. Tea variety representative: narcissus. A beautiful natural mountain valley. Compared with the three pits and two streams, the terrain of the bamboo cave is more low-lying, and it is laughingly called "sausage" condenses a lot of natural fertilizer and water, and is sheltered from the wind and drainage, and moss breeds. The daffodil variety has extra-wide leaves, first-class photosynthetic capacity, and excellent tea taste.
8. Mountain Field-Matouyan
Matou Rock, named because the rock resembles a horse's head, is 425 meters above sea level and 83 meters above sea level, and is one of the three iconic cinnamon producing areas in the core area of Wuyi Mountain. Among all the Zhengyan mountain farms in Wuyi Mountain, Matouyan is one of the largest mountain farms, and it is comparable to Huiyuankeng Mountain Farm.
9. Mountain Farm-Horse Pillow Peak
The southwest side of Lion Peak is 361 meters above sea level. Tea variety representative: cinnamon. This peak is surrounded by more than 20 miles through the clouds, and its shape resembles a horse. It is located at the southernmost edge of the scenic area. Cinnamon is abundant here, and since the sixties, the indigenous species has been expanded and bred to most areas of the scenic area.
10. Mountain Field-Wuyuan Stream
(Jiangxi tea merchants donated inscription during the Qianlong period of the Qing Dynasty) the southern foot of Matouyan, with an altitude of 342m. Representatives of tea tree varieties: narcissus, cinnamon (horse meat), Sanyangfeng (717.7m above sea level) Many small streams flowing from the top of the mountain converge to Matouyan, forming the source of the stream, which is injected into Lantang Village at the foot of the mountain, and finally joins Jiuqu River. There are many old tea trees in the stream, strange flowers and plants, and the mountain spring water is clear and sweet.
How to make tea:
- Cleaning & warming the kettle. Blanch all the tea utensils with boiling water. It is not only for cleaning and disinfection, but also to raise the temperature of the tea set itself, which is called a warm pot in professional terms. The warming pot is to ensure that the cinnamon tea can be heated evenly during the brewing process, allowing the tea leaves to unfold completely.
- Throw cinnamon tea. Cinnamon tea will swell after soaking in hot water, so the amount of cinnamon tea only needs to account for 1/3 of the total volume of the clay pot.
- Pour boiling water at 98°C. Cinnamon tea is a kind of tea with high foaming resistance, the water temperature of the tea is too low, the taste of cinnamon tea is not released thoroughly, and the high temperature brewing of 98 ° can make the cinnamon tea better release itself.
- Wash tea & make tea. After the first brew of water stays for 30s, the water is discarded, and then the tea set is re-filled with 98° boiling water from a high place. The amount of water is flush with the capacity of the tea set, and then cover the tea set.
- Tea. Give cinnamon tea a minute to allow it to open itself up and release its own fragrance and nutrients. Then you can pour it into a teacup and taste it slowly~
- Cinnamon tea refills. After drinking the first pot of tea, you need to add boiling water for one minute and thirty seconds before you can taste the tea. You will need to wait 3 minutes for the second refill.
Wuyi rock tea is suitable for people of all body types to drink and has certain health care functions. Tea is mostly cold, Wuyi Mountain rock tea processing technology is unique, its unique traditional carbon roasting process makes the tea cold to warm, reduces the stimulation of the body, generally suitable for people of all kinds of physique to drink.