Cinnamon

variety series in the Wuyi tea tree, cinnamon is the label the varieties of tea, tea products is its commerce name. Cinnamon tea classic, the peak originating in the Wuyi Mountain Marshall, 1 said that Hui Yuan Yan. Mid-19th century, Chiang Heng tea song: In his remarks in a Go behind, cinnamon tea, almost two hundred annuals of history.
ahead the founding, as Wuyi cinnamon was one of the top ten were fir, annoy its special elegance, the maximum in the other name of fir. The early 1960s, cinnamon tea by the Sung County (immediately Wuyishan) Theaceae the introduction in the Wuyi days from shuiliandong voyage, to the late 1980s. Cinnamon tea Yang has three peaks approximately Mount Wuyi, nag rock, space voyage , Two Lions play the ball, drying cloth rock, rumpus rock, flowers Zhuang, bamboo lair, nests, etc. Yanfeng Kowloon, side bends are also grown. Today,Vibram FiveFingers Bikila, northern Fujian, chief and southern tea-producing areas, there are large areas of cultivation.
cinnamon tea in 1982 and 1986 won the heading of tea, cinnamon tea varieties in 1985, Fujian Provincial Crop Variety Approval Committee to be recognized as a provincial seed. 1981-1988, Provincial Science and Wuyishan Tea Division signed cinnamon tea high yield test subjects in the Tea Research Institute Chinese Academy of advocate, the test results confirm the type of cinnamon tea for the high yield varieties. After 20 years of development, according to lacking statistics, about cinnamon Wuyishan 2.9 acres, 4.2 acres of daffodils, cinnamon tea accounts for about a total area of ​​Wuyishan City, (10.35 acres) and 29%, cinnamon and Narcissus Wuyishan tea together accounted for nearly 70% of the total area. Cinnamon tea's matchless style and wonderful quality of breed disposition, site ecology, agricultural technology, collect and process are closely relative.

one, good quality cinnamon tea Wuyi causes
1, cinnamon tea, oolong tea with a high-quality botanical characteristics and biological characteristics
Fujian tea employees in long-term production practice Breeding of oolong tea has accumulated rich experience, high-quality oolong tea with cinnamon to confirm the botanical characteristics and biological properties.
cinnamon tea varieties for the clones, bush-type, the medium class, Younger species. Higher plants large, Shuzi half carried out, dense branching, leaf is horizontal with the students. Long elliptical leaves, leaves the body within the fold, green or dingy green leaf color, leaf flesh, leaves still soft, with slightly wavy leaf margin, serrated thin light. Shoot tip green, cents fewer. A bud bud leaf one hundred weight 53.0 grams. Corolla diameter of 3.0 cm, petals 7, ovary hairs medium. Style 3 crack, flowering and seed rate. Strong reproductive shoots, burgeoning more dense, tender and strong support. According to Fu Shuangshi agricultural school and melodrama pellet cinnamon tea inspected in the natural fat control and management conditions, planting two years set by the second cut, the tree has more than 60% scope, and began early to accept [1]. Cinnamon drought, chilly and strong, strong cuttings fecundity, high survival rate, fitness system, oolong tea, quality. Sturdy rope finished tea, brown yellow color, explicit green with dirt, like cinnamon aroma Xin Rui Xiang or ginger, ripe Gan cool, , leaves red neat.
cinnamon inclusions rich elements, including carbon and nitrogen metabolism in temperate water extract, ether extract content than in the common class, amino acids, monosaccharides, disaccharides content more, always children content in proportion to the compositions of tea. It is weighed dry spring and a bud and two leaves 4.6% of samples containing amino acids, polyphenols 22.7%, 14.6% of the aggregate catechins, caffeine 3.8% [2], cinnamon leaf bud tip in dry examples containing polyphenols 25.41 % water extract 39.00%, 179.43 mg total catechins / g [3]. All these indicate that cinnamon tea oolong tea varieties with appropriate biochemical characteristics of the system. Cinnamon tea, according to the original heading Sung County Technology Group research report, the main makeup of cinnamon tea aroma is painful, acid linalool and its oxides, butyrate, cis -3-- have acid, indole, β- ionone, cis - jasmone, etc., and that its aroma is greater than the total content and composition of the content Wuyi narcissus, fragrant varieties for the high Wuyi cinnamon and laid the material basis [4].
2, cinnamon tea has an excellent ecological environment
(1) site conditions
the South under the canopy of a tropical plant, has been developing in the system preferences to develop radiate light, warm, good, good humid, acid soil characteristics. Wuyi Mountain Nature Reserve is a national level, with an mean elevation of 650 meters, the forest coverage rate of 90%. Cinnamon tea originating in the Wuyi Mountain of Mountains, within the mountains, massive mountainous, the anniversary mean temperature of 18 ℃ ~ 18.5 ℃, respective humidity of about 80%, about 2000 mm annual rainfall. Cinnamon tea growing in the soak rock cliffs and isolated ravine between stream cascade, continuous trees Cong, dim, the sun's rays less, more radiate light, composition temperature, humidity, air speed, light and other coordination of the natural environment,Vibram FiveFingers Kso Trek, and system development The ecological environment is very similar, is conducive to childbearing and tea in the tea flavor and aromatic substances were synthesized, and carries out the unique flavor and characteristics of cinnamon flavor. Different geographical conditions of the tea, its quality is differ. Such as the Wuyi mountains approximate the rock approximate the water inside the cinnamon tea
(2) geological soil conditions
Wanli in Ming Dynasty, Xu Bo, rock into soil, the vast bulk of the volcanic conglomerate, red sandstone and shale. Lu Yu, Wuyi Mountain in the soil series is rotten stone and gravel soil, that is, Lu Yu Rotten stone, pebble soil by weathering, in order to invest a rich tea potassium, zinc, selenium and other trace ingredients, suitable geology and soil, creating a cinnamon tea of ​​excellent quality.
If left within the Wuyishan Mountain planting cinnamon, should be selected geography, weather, soil and the Wuyi Mountain in alike ecological conditions. I trust that the most essential soil suitability, as , tea, forestry, agriculture, fruit, green fertilizer, grass and other multi-level inter-cropping, the soil to create a suitable ecological conditions, but also to try to grow cinnamon tea. Such as: Wuyishan Akaishi rock at the edge of town, Fuan agricultural school, Fuan Royal tea plantation, Sanming, Wing, etc., in the 1980s and the subsequent introduction of cinnamon tea, have a success experience.
Second, high-quality production technology of cinnamon tea Wuyi
1, the field of production technology with pure cinnamon
tear ear feminine garden and personal nurseries, mother trees taken from the ear and ear scissors Cut saplings nailed with ear. Breeding period cautious technological management, Chupu seedlings to ensure high purity and living strong. Good foundation to establish gardens, including taint roots, topsoil back to the ditch, basal release, due to increase planting density.
young stage soil cover. In outlook of cinnamon Shuzi more conscientious, two years after planting can be cut 2 or 3 times, with reiterated topping and cut ear to foster tree frame. Period after the spring tea farm light pruning each year,Vibram Five Fingers, beginning 7 to 8 years old moderately deep cut, light cut after deep cut with alternating, leggy plants tea-control, maintain tree vigor, postpone aging and lengthen life of high yield and quality. Every year the local soil tillage July and August combined application of rapeseed bun, manure and other organic manure or a small amount of manure, ash fertilizer. Implementation every three years excavating fill (current soil) in Wuyi ploughing. Non-application of nitrogen monomer, monomer nitrogen too fast will cause growth of new shoots, water, chlorophyll levels increased, negative makes the blue, lower linalool, geraniol, indole and other aroma composition of material content, [4] affecting product tea quality.
2, plucking and processing
scent of cinnamon in your tea, Wuyi production process follows the standard. Requires drying green, moderately green-making, the whole process of fixing to do to preserve a green
gather and process high-quality cinnamon tea, tea with the plucking, favor the other depends on seven elements, four of which related to the context with a small tea: atmosphere temperature, wind moisture (water vapor prejudiced pressure), air speed and radiant temperature ; In adding, the old or young and tea leaf, season and the original water content. Even the new warmhearted accustomed air-conditioning technology, tin not fully meet the outdoor air temperature other than the micro-climate environment. The sky is still the cinnamon tea tea plucking the basic criteria. Wuyi Rock Tea
Compass Institute of train that, for the cinnamon tea varieties of tea quality characteristics and product requirements, cinnamon tea leaf production process should be strictly controlled water management, suitable control drying green , quake vibrate tiny green number, so that the whole production process in the leaf and slowly persisted to dehydration.
foliage from drying green to the process of consecutive Roasted lost a decisive measure of moisture, reasoning foliage cell membrane permeability alterations, alterations in the promotion of including stuff to arrange the root of the quality of oolong tea has a role. Therefore, the creation process of dehydration namely required; although, water loss have to too be water save, and requires slow, continuous water loss; This is because the foliage in the water for a natural solvent, in the process of act a series of green substance hydrolysis oxidation; such as enzymatic hydrolysis of oxidized polyphenols into TF, TR, TB and other shine orange liquefied in tea form the cardinal substance; proteins, lipids, the original pectin, polysaccharides and other macromolecules degraded the formation of amino sours, liquors, sours, simple sugars such as soluble tea savor type and savor substances; chlorophyll degradation, de-magnesium oxide, so that leaves from the green into yellow, and so aboard. The oxidation reaction must be a series of hydrolysis in water. In order to subserve itself with cinnamon kind normal aroma of entirely dispensed, so the entire production process should not merely dehydration but likewise water. The starting of the process control system of drying cinnamon green heaviness loss rate, slightly lower than other tea varieties, in particular, need to again roll a small green rock namely is also quickly to discourage superfluous water loss. Specific procedures are as usual:
(1) picking buds open surface in 3 to 4 leaf picking. A lusty cinnamon varieties along to vegetative growth, shoot bud formation in a slower attribute. In the large-scale production in order to keep picking, pre-mining small open face small, middling large number of mining in the open face, a small amount of post-mining open the surface. Picking time is generally 10 am to 3 pm, sunny afternoon 3:00 to pick the daytime to complete drying green, the best quality tea.
(2) drying green uniform drying green to the principle of spread svelte. Specific time and degree of Green then migrated to stand between 0.5 to 1 hour cool, the intention is to distribute the heat and the mesophyll, a poised distribution of water between the capillaries.
(3) makes the blue (cold rolling green and blue) which is to determine the quality of key processes of cinnamon. Green made between the ambient temperature 22 ℃ ~ 25 ℃, relative humidity about 70%, maintaining the fresh air. Green made both by Each time the number of rolling green from less to more, in rising order; spread leaf thickness, followed by thick screen fight, so that the aroma slowly and fully develop. Cool green time (that is, each second time interval between rolling green) 1st, long and short. Extent rely on the specific time and hands, neb, eye senses comprehensive reconnaissance, the standard for the leaf holding the bombard, such as cotton ######y; smell green gas disappears from the turn fruity fragrance; saw three red seven red edge of the green. The whole process takes about 8 to 12 hours.
(4) fixing the end of the green and rolled into fixing to do, asked the last time rolling green within 40 minutes after fixing, should not be stacked too long, so as not to pile leaves excessive heat caused along fermentation. Bottom of the kettle temperature to 250 ℃ as a moderate. Fixing the degree to main in order to reveal the aroma, off stems continue to prevail. Take this time to the leaves into a hot rolled bar.
(5) drying cilia picking stems sub-fire, pick stems, enough blaze 3 treads. Hair fire temperature is about 130 ℃, 12 to quarterutes. Hair pick stems after the fire. Enough to the fire temperature is about 90 ℃, baked to a moisture content of tea about 6% to 7%, Serve raw tea leaves.
(6) complex fire (fire stew) foot fire after fire Maocha need complicated,Vibram FiveFingers New Styles, depending on the sales area consumption habits. Chaozhou, Guangdong and Shandong, Beijing, such as parts requirements than enough fire power of finished tea, raw tea leaves to carry out one or two complex fire (commonly known as stewing fire), the first stew fire 80 ℃ ~ 90 ℃, 6 hours; the circumstance of special requirements, After the fire in the first half of stew stew second fire, the fire temperature 70 ℃ ~ 80 ℃, 7 ~ 8 hours, drying to about 5% moisture content of tea. After the fire the finished stew tea brewed with caramel flavor and resistance characteristics, but enough to smell the fire type of material produced by stew lost after the fire!
Wuyi City, has many infrequent varieties of fine tea, but tea is not high priority system, the pivotal point is baking technical problems. In this regard, I believe that via the hair of fire, fire Maocha foot, dry foot water content has reached, without further stew fire. As portion of the mart to meet the needs of an try to replace the current stew fire heat handling process. It is reported that heat treatment has long been widely used in food industry. Appropriate heat dispose,Women Vibram FiveFingers Kso, chemical changes of the acceleration answer, promoting the formation of a new flavor, with abrupt achieve. Minhong work had monographs and test reports: orang-foot fire after tea (which requires a baking Maocha when the water content of 6% to 7%),Vibram FiveFingers Sprint, hot (70 ℃ ~ 65 ℃) packing in the stream box, slice thickness about 20 cm, shake the real cover, stacked in 50 ℃ ~ 65 ℃ baking asked within a few hours to Maocha water content beneath 5% for the moderate [5]. Tie Guan Yin from the orthodox heavy fire, the fire to light the fire, doing the Green, baking and other technical aspects of a large exertion, the successful experience of learning.

Third, cinnamon tea Wuyi
current status and recommendations, cinnamon has some in the Wuyi tea cultivation area and production, known as Wuyi Cinnamon tea on behalf of Rock the quality level. History of elegance to Wuyi, Wuyi cause for the continued development, should maintain high-quality cinnamon clonal descendant traits, beyond learn of its kind, production technology and process tea, cinnamon seed to play a greater avail.
In addition, the current status of Wuyishan City, cinnamon, make the following observations and recommendations:
1, cinnamon does have a special style of high-quality oolong tea, oolong tea producing areas outside the province should be the introduction of cultivation, but the technology of high-quality tea, the field When must the presentation of cinnamon from the Wuyi origin, purity and good breeding, geographical ecology, agriculture, technology and other aspects of the rigorous process tea with.
2, Wuyishan there early Early species such as yellow light, Osmanthus, Huang Guan Yin, the Eight Immortals Tea, the Goddess of Mercy, Huang Qi, Phoenix daffodils, etc.; school students accounted as plum species, crab, bergamot, the mountains, big-leaf Oolong, Compass, Golden Key, white Daphne, etc.; Younger species Dahongpao, narcissus, cinnamon, white sprouts Chelan, Wuyi white peony, water beetles, half monster and so on. Currently, the cinnamon rapid evolution, Younger kind of zone is too great, with infinite varieties of sound, seem extra prominent tip period of the problem. Recommended to reserve Rock Products, subject to a variety of styles, the afterward best use of existing resources, with a good tea varieties, so that the variety and ease coordination among the peak picking season, the overall correction of the quality of Wuyi.
3, an publish of care is part of the finished tea, cinnamon tea aroma is not high, the quality is meager. The cinnamon tea is the early 1980s, six, flowers Zhuang, drying cloth rock, day tours to the old fir cinnamon tea quality as before, The main cause is the relationship between old and quality. Back in the 1930s, Wu Juenong in and quality of relationship content settled, after a significant ebb in old age significantly, the quality of ingredients was altered delicate rebound. Tea cultivation in the normal fat control conditions, the best economic tea about 20 years old. [7] In view of the 6 Wuyi Mountain, village, etc. cinnamon flowers planted in the early 1980s, more than most short-tailed bird economic age, belongs to the aging period of tea, leaf quality has fallen. Remedy because the tree's needs, deep furrowing of soil fertilization with heavy pruning, crown reconstruction and rejuvenation, to amend the quality of tea and cinnamon enhance economy efficiency.