Cinnamon

variety series in the Wuyi tea tree, cinnamon is the appoint the varieties of tea, tea productions 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 back, cinnamon tea, approximately two hundred years of history.
before the founding, as Wuyi cinnamon was one of the altitude ten were fir, annoy its special elegance, the maximum in the other name of fir. The early 1960s, cinnamon tea by the Sung County (now Wuyishan) Theaceae the introduction in the Wuyi days from shuiliandong voyage, to the late 1980s. Cinnamon tea Yang has three peaks around Mount Wuyi, nag rock, space peregrination , Two Lions melodrama the pellet, drying cloth rock, ruckus rock, flowers Zhuang, bamboo nest, nests, etc. Yanfeng Kowloon, side bends are also grown. Today, northern Fujian, central and southern tea-producing areas, there are large areas of cultivation.
cinnamon tea in 1982 and 1986 won the title of tea, cinnamon tea varieties in 1985,Vibram FiveFingers Kso, 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 support, the test results confirm the type of cinnamon tea for the high yield varieties. After 20 years of development, according to incomplete 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 unique style and excellent quality of breed temperament, 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 amassed 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 navel class, Younger species. Higher plants large, Shuzi half carried out, dense branching, leaf is curtate with the students. Long elliptical leaves, leaves the body within the fold, green or black green leaf color, leaf flesh, leaves still soft, with slightly wavy leaf margin, jagged thin light. Shoot tip green, pence less. 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 aid. According to Fu Shuangshi agricultural school and play ball cinnamon tea inspected in the normal fat control and management conditions, planting two years set by the second cut, the tree has more than 60% coverage, and began early to accept [1]. Cinnamon drought, cold and strong, strong cuttings fecundity, high survival rate, fitness system, oolong tea, quality. Sturdy cord ended tea,Vibram FiveFingers Bikila, brown yellow color, explicit green with dirt, like cinnamon aroma Xin Rui Xiang or ginger, mellow Gan cool, , leaves red trim.
cinnamon inclusions rich ingredients, including carbon and nitrogen metabolism in moderate water extract, ether extract content than in the general level, amino acids, monosaccharides, disaccharides content more, all children content in proportion to the compositions of tea. It is fathomed dry spring and a bud and two leaves 4.6% of samples containing amino acids, polyphenols 22.7%, 14.6% of the absolute catechins, caffeine 3.8% [2], cinnamon leaf bud tip in dry samples embodying polyphenols 25.41 % water extract 39.00%,Women Vibram FiveFingers Sprint, 179.43 mg total catechins / g [3]. All these signify that cinnamon tea oolong tea varieties with appropriate biochemical characteristics of the system. Cinnamon tea, according to the elemental topic Sung County Technology Group research report, the main component 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 substance 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 amplify diffuse light, warm, good, good moist, acid soil characteristics. Wuyi Mountain Nature Reserve is a national class, with an mean elevation of 650 meters, the woods scope rate of 90%. Cinnamon tea originating in the Wuyi Mountain of Mountains, within the mountains, ponderous mountainous, the year mean temperature of 18 ℃ ~ 18.5 ℃, relative humidity of approximately 80%, about 2000 mm daily rainfall. Cinnamon tea growing in the steep rock cliffs and isolated valley between flow waterfall, annual trees Cong, dim, the sun's rays fewer, extra diffuse light, composition temperature, humidity, wind speed, light and other coordination of the natural environment, and system evolution The ecological environment is very alike, is conducive to childbearing and tea in the tea flavor and aromatic materials were synthesized, and carries out the peerless flavor and characteristics of cinnamon flavor. Different geographical conditions of the tea, its quality is differ. Such for the Wuyi mountains close the rock near the water inside the cinnamon tea
(2) geological taint conditions
Wanli in Ming Dynasty, Xu Bo, rock into soil, the extensive majority of the volcanic conglomerate, red sandstone and shale. Lu Yu, Wuyi Mountain in the soil array is rotten stone and macadam soil, that is, Lu Yu Rotten stone, gravel soil along weathering, in order to cater a rich tea potassium, zinc, selenium and other track elements, suitable geology and soil, creating a cinnamon tea of ​​excellent quality.
If left within the Wuyishan Mountain planting cinnamon, should be chose geography, air, soil and the Wuyi Mountain in similar ecological conditions. I believe that the most major soil suitability, as , tea, forestry, agriculture, fruit, green fertilizer, grass and other multi-level inter-cropping, the soil to establish a suitable ecological conditions, but likewise to try to grow cinnamon tea. Such as: Wuyishan Akaishi rock at the brim of town, Fuan agricultural educate, 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
cut ear woman garden and private nurseries, mom trees taken from the ear and ear scissors Cut saplings fixed with ear. Breeding period careful technological management, Chupu seedlings to assure high purity and living strong. Good foundation to create gardens, including soil 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 tin be hack 2 or 3 times, with repeated topping and cut ear to foster tree skeleton. Period after the spring tea farm light pruning every year, starting 7 to 8 years old moderately deep cut, light cut after deep cut with alternating, leggy plants tea-control, retain tree energy,Women Vibram FiveFingers Speed, delay aging and prolong life of lofty yield and quality. Every year the regional soil tillage July and August combined applying of rapeseed cake, manure and other alphabetical fertilizer alternatively a small amount of fertilizer, ash fertilizer. Implementation each three years digging fill (new soil) in Wuyi farming. Non-application of nitrogen monomer, monomer nitrogen too hasty will cause growth of current shoots,Vibram FiveFingers Kso Trek, water, chlorophyll levels additional, negative makes the blue, lower linalool, geraniol, indole and other aroma composition of stuff 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 maintain a green
gather and process high-quality cinnamon tea, tea with the plucking, like the other depends on seven ingredients, 4 of which narrated to the environment with a small tea: air temperature, air humidity (water vapor partly oppression), air speed and radiant temperature ; In addition, the old or young and tea leaf, season and the original water content. Even the current widely accustomed air-conditioning technology, can not fully meet the outside air temperature other than the micro-climate environment. The sky is still the cinnamon tea tea plucking the elementary criteria. Wuyi Rock Tea
Compass Institute of practice that, as the cinnamon tea varieties of tea quality characteristics and product requirements, cinnamon tea foliage creation process should be strictly controlled water treatment, suitable control drying green , jolt quake mini green digit, so that the plenary production process in the leaf and slowly proceeded to dehydration.
leaf from drying green to the process of consecutive Roasted lost a definite amount of humidity, causing leaf compartment film permeability changes, changes in the promotion of containing material to arrange the foundation of the quality of oolong tea has a role. Therefore, the production process of dehydration is required; although, water detriment must also be water save, and requires slow, perennial water detriment; This is because the leaf in the water as a natural solvent, in the process of doing a series of green material hydrolysis oxidation; such as enzymatic hydrolysis of oxidized polyphenols into TF, TR, TB and other sunny orange dissolved in tea form the main substance; proteins, lipids, the original pectin, polysaccharides and other macromolecules degraded the formation of amino acids, alcohols, acids, simple sugars such as soluble tea flavor type and flavor substances; chlorophyll degradation, de-magnesium oxide, so that leaves from the green into yellow, and so aboard. The oxidation repercussion must be a series of hydrolysis in water. In order to enhance itself with cinnamon variety natural aroma of fully distributed, so the whole production process should not merely dehydration but also water. The opening 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 that is too fast to prevent excessive water loss. Specific procedures are It’s about time:
(1) picking buds open surface in 3 to 4 leaf picking. A lusty cinnamon varieties according to vegetative growth, shoot sprout formation in a slower property. In the large-scale production in order to keep picking, pre-mining small open face small, middle massive 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, bright afternoon 3:00 to pick the daytime to complete drying green, the best quality tea.
(2) drying green uniform drying green to the rule of spread skinny. Specific period and degree of Green then pushed apt stand between 0.5 apt 1 hour cool, the intention namely to distribute the heat and the mesophyll, a balanced delivery of water between the capillaries.
(3) makes the blue (cold rolling green and blue) which is to decide the quality of key processes of cinnamon. Green made between the ambient temperature 22 ℃ ~ 25 ℃, relative humidity about 70%, maintaining the fresh climate. Green made either by Each time the number of rolling green from less to more, in ascending order; spread leaf thickness, followed by thick shade fight, so that the aroma slowly and fully develop. Cool green time (that is, each second time interval between rolling green) premier, long and short. Extent rely on the characteristic time and hands, neb, eye senses comprehensive observation, the criterion for the leaf holding the mine, such as cotton ######y; smell green gas disappears from the turn fruity fragrance; saw three red 7 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, queried the last time rolling green within 40 minutes later fixing, should not be stacked also long, so as not to heap leaves superfluous heat occasioned by fermentation. Bottom of the boiler temperature to 250 ℃ as a temperate. Fixing the degree to master in order to reveal the aroma, off stems continue to prevail. Take this time to the leaves into a hot coiled bar.
(5) drying cilia picking stems sub-fire, pick stems, ample bombard three steps. Hair bombard temperature is about 130 ℃, 12 to quarterutes. Hair pick stems after the fire. Enough to the fire temperature is about 90 ℃, singed to a moisture content of tea about 6% to 7%, Serve raw tea leaves.
(6) intricate fire (fire stew) foot fire after fire Maocha need complicated, depending on the bargains area expense 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 case 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 rare varieties of nice tea, but tea is not high priority system, the decisive point is baking technical problems. In this regard, I believe that through the hair of fire, fire Maocha foot, dry foot water content has approached, without further stew fire. As part of the market to meet the needs of an attempt to replace the current stew fire heat management process. It is reported that heat handling has long been widely used in food industry. Appropriate heat treatment, chemical changes of the haste reaction, promoting the formation of a new flavor, with unexpected efficacy. Minhong go had monographs and test reports: orang-foot fire after tea (which requires a baking Maocha when the water content of 6% to 7%), hot (70 ℃ ~ 65 ℃) packing in the flow carton, slice thickness about 20 cm, shake the real cover, stacked in 50 ℃ ~ 65 ℃ baking asked within a few hours to Maocha water content underneath 5% for the moderate [5]. Tie Guan Yin from the traditional heavy fire, the fire to light the fire, doing the Green, baking and other technical aspects of a large exertion, the successful experience of studying.

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 benefit 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 study of its kind, production technology and process tea, cinnamon seed to play a greater convenience.
In addition, the new status of Wuyishan City, cinnamon, make the emulating observations and recommendations:
1, cinnamon does have a special style of high-quality oolong tea, oolong tea producing areas appearance the province ought be the introduction of cultivation, but the technology of high-quality tea, the field When have to the introduction of cinnamon from the Wuyi origin, purity and agreeable 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 for plum species, crab, bergamot, the mountains,Vibram FiveFingers Sprint, big-leaf Oolong, Compass, Golden Key, white Daphne, etc.; Younger species Dahongpao, narcissus, cinnamon, pearly buds Chelan, Wuyi white peony, water beetles, half demon and so on. Currently, the cinnamon quick development, Younger kind of area is too large, with infinite varieties of sound, arise more famous peak period of the problem. Recommended to keep Rock Products, subject to a variety of styles, the next best use of existing resources, with a good tea varieties, so that the variety and ease coordination between the peak picking season, the overall improvement of the quality of Wuyi.
3, an publish of concern is chapter of the achieved tea, cinnamon tea aroma is not high, the quality is needy. The cinnamon tea is the early 1980s, six, flowers Zhuang, drying napkin rock, day tours to the old fir cinnamon tea quality as ahead, The main cause is the relationship between age and quality. Back in the 1930s, Wu Juenong in and quality of relationship content settled, after a significant decline in old old significantly, the quality of ingredients was transformed delicate rebound. Tea cultivation in the natural portly control conditions, the best economy tea about 20 years old. [7] In view of the six Wuyi Mountain, village, etc. cinnamon flowers planted in the early 1980s, more than most short-tailed bird economic old, belongs to the aging phase of tea, leaf quality has fallen. Remedy because the tree's needs, deep furrowing of soil fertilization with heavy pruning, cap reconstruction and rejuvenation, to enhance the quality of tea and cinnamon promote economic efficiency.