What kind of tea is cinnamon?

Osmanthus fragrans belongs to oolong tea, which is produced in the famous Wuyishan Scenic Area in Wuyishan City, Fujian Province. It is the earliest famous Chinese fir in Wuyi. Guicha is oolong tea made from fresh leaves of Cinnamomum cassia seed tea tree and Wuyi rock tea, which is one of the famous varieties of oolong tea. Cinnamon is one of the famous varieties of Wuyi rock tea. Cinnamomum cassia, also known as Yugui, was originally one of the famous species of Wuyi. It was famous in the Qing Dynasty. Cinnamon not only has the taste of rock tea, but also is loved by people because of its sharp and lasting aroma. According to experts' evaluation, the cinnamon fragrance of cinnamon is obvious, and the fragrance still exists for a long time; The entrance is mellow and fresh, the soup color is Huang Chengcheng, the leaf bottom is Huang Liang, the rope is tight and curly, the color is brown and green, and it is oily and shiny. In the long years, the output of cinnamon was very small, and it was not until the early 1950 s that it was rejuvenated. In the 1980s, it was popularized in the whole city, becoming a rising star of Wuyi famous cluster, and was initially evaluated as a provincial thoroughbred. Wuyi Rock Tea Cinnamon originated from Matouyan Horse Pillow Peak.

Osmanthus fragrans is produced in the famous Wuyishan Scenic Area in Wuyishan City, Fujian Province. Originally a famous cluster of Wuyi Hui Yuan, it originated from Ma Zhenfeng.

In the early forties of this century, it was one of the ten varieties planted in Wuyishan tea garden. Since 1960s, because of its special quality, it has been gradually recognized by people, and the planting area has been expanded year by year. Now it has developed to water curtain cave, Niulankeng, Matouyan, Tianxinyan, Huiyuankeng, Yingzuiyan, Liuxiangjian, Zhuke, Wuyuanjian, Jiulongke and other places in Wuyishan, and it is being vigorously promoted.

Ma Zhenfeng, Huiyuan and other places also have the same tree. Cultivated for more than 0/00 years, 1985 was recognized as a provincial variety by Fujian Crop Variety Approval Committee. Now it has become one of the main tea varieties planted in Wuyishan, and many have been introduced inside and outside the province.

The plants are still very tall, the trees are half open and the branches are dense. The leaves are inserted horizontally. The leaves are 7. 1cm long, rectangular, dark green and shiny, flat, folded, sharp and blunt, with shallow and sparse teeth, thick and soft leaves, purple-green buds and few hairs. The corolla is 3.0 cm in diameter and has 7 petals. Style 3-lobed.

Buds and leaves have strong reproductive ability, dense germination and strong tenderness. Spring tea is suitable to be picked in early May and made into oolong tea. It has excellent quality, tight texture, dark green color, bright red spots, rich and sharp aroma like cinnamon, mellow and refreshing taste and "rock rhyme". Strong cold resistance and drought resistance, strong cutting propagation and high survival rate.

Appearance: Economical and slender. Colors vary according to firepower, such as dark color, sandalwood color and dark color.

Endoplasm: cinnamon, fragrant, with various layers. Cinnamon planted in sunny places is fragrant and loud, and the soup is rich. Cinnamon planted in the shade is fragrant and soft. Because of the particularity of the process, it can also make fragrant cinnamon and fruity cinnamon.