Cinnamon

diversity array in the Wuyi tea tree, cinnamon is the appoint the varieties of tea, tea productions is its trade label. Cinnamon tea prestigious, the pinnacle originating in the Wuyi Mountain Marshall, an said that Hui Yuan Yan. Mid-19th centenary, Chiang Heng tea song: In his comments in a Go behind, cinnamon tea, nearly two hundred years of history.
before the founding, as Wuyi cinnamon was one of the altitude ten were fir, annoy its special elegance, the highest 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 tour, 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, clamor rock, flowers Zhuang, bamboo nest, nests, etc. Yanfeng Kowloon, side curves are also grown. Today, northern Fujian, chief 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, 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 lacking statistics, about cinnamon Wuyishan 2.9 acres, 4.2 acres of daffodils, cinnamon tea accounts for about a total zone 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 neatness and excellent quality of propagate 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 workmen in long-term production practice Breeding of oolong tea has amassed rich experience, high-quality oolong tea with cinnamon to validation the botanical characteristics and biological properties.
cinnamon tea varieties for the clones, bush-type, the medium class, Younger category. 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 dark green leaf color, leaf flesh, leaves still soft, with slightly wavy leaf margin, serrated thin light. Shoot tip green, cents 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 support. According to Fu Shuangshi agricultural school and activity ball cinnamon tea observed in the normal fat control and management conditions, planting two years set by the second cut, the tree has more than 60% scope, and began early to adopt [1]. Cinnamon drought, cold and strong, strong cuttings fecundity, high survival rate, fitness system, oolong tea, quality. Sturdy rope ended tea, brown yellow color, clear green with dirt, like cinnamon aroma Xin Rui Xiang or ginger, ripe Gan chilly, , leaves ruddy trim.
cinnamon inclusions wealthy ingredients, including carbon and nitrogen metabolism in temperate water extract, ether extract content than in the common class, amino acids, monosaccharides, disaccharides content more, entire children content in proportion to the compositions of tea. It is measured 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 specimens involving polyphenols 25.41 % water extract 39.00%, 179.43 mg total catechins / g [3]. All these denote that cinnamon tea oolong tea varieties with proper biochemical characteristics of the system. Cinnamon tea, according to the aboriginal topic Sung County Technology Group research report, the main makeup of cinnamon tea aroma is painful, acid linalool and its oxides, butyrate, cis -3-- have mordant, indole, β- ionone, cis - jasmone, etc., and that its aroma is greater than the absolute content and essay of the content Wuyi narcissus, fragrant varieties for the high Wuyi cinnamon and laid the substance basis [4].
2,Vibram FiveFingers Sprint, cinnamon tea has an eminent ecological environment
(1) site conditions
the South beneath the canopy of a tropical plant, has been formative in the system favorites to develop radiate light, lukewarm, nice, good watery, acid soil characteristics. Wuyi Mountain Nature Reserve is a national level, with an mean height of 650 meters, the woods coverage rate of 90%. Cinnamon tea originating in the Wuyi Mountain of Mountains, within the mountains, heavy mountainous, the daily mean temperature of 18 ℃ ~ 18.5 ℃, relative humidity of about 80%, about 2000 mm anniversary rainfall. Cinnamon tea growing in the steep rock cliffs and secluded ravine between flow waterfall, continuous trees Cong, dim,Vibram FiveFingers Flow, the sun's rays less, more diffuse light, composition temperature, humidity, wind speed, light and other coordination of the natural environment, and system development The ecological environment is quite similar, is profitable to childbearing and tea in the tea flavor and aromatic substances were synthesized, and carries out the solitary flavor and characteristics of cinnamon flavor. Different geographical conditions of the tea, its quality is assorted. Such as the Wuyi mountains near the rock near the water inside the cinnamon tea
(2) geological soil conditions
Wanli in Ming Dynasty, Xu Bo, rock into soil, the vast majority of the volcanic conglomerate, red sandstone and shale. Lu Yu, Wuyi Mountain in the soil series is rotten stone and pebble soil, that is, Lu Yu Rotten stone, gravel soil by 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 among the Wuyishan Mountain planting cinnamon, ought be chose geography, air, soil and the Wuyi Mountain in similar ecological conditions. I trust namely the most important soil suitability, as , tea, forestry, agriculture, fruit,Vibram Fivefinger, green manure, grass and other multi-level inter-cropping, the soil to establish a appropriate ecological conditions, merely also to attempt 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 presentation 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 female garden and personal nurseries, mama trees taken from the ear and ear scissors Cut saplings fixed with ear. Breeding period detailed scientific management, Chupu seedlings to assure high naturalness and living strong. Good foundation to build gardens, including soil roots, topsoil back to the trench, basal loosen, due to amplify planting density.
youth stage soil cover. In view 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 harvest light pruning each year, beginning 7 to 8 years old moderately deep cut, light cut after deep cut with alternating, leggy factories tea-control, maintain tree vigor, tarry aging and prolong life of high yield and quality. Every year the local soil tillage July and August combined application of rapeseed bread, manure and other alphabetical manure or a small amount of fertilizer, ash fertilizer. Implementation every 3 years digging fill (new soil) in Wuyi ploughing. Non-application of nitrogen monomer, monomer nitrogen too quickly ambition cause growth of current shoots, water, chlorophyll levels increased, negate makes the blue, lower linalool, geraniol, indole and other aroma composition of material content, [4] affecting product tea quality.
2, tugging and processing
fragrance 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
collect and process high-quality cinnamon tea, tea with the plucking, favor the other depends on 7 factors, 4 of which narrated to the surroundings with a small tea: climate temperature, air humidity (water vapor prejudiced pressure), air speed and radiant temperature ; In counting, the old or young and tea leaf, season and the original water content. Even the current warmhearted secondhand air-conditioning technology, can not fully meet the appearance air temperature other than the micro-climate surroundings. The sky is still the cinnamon tea tea plucking the elementary 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, appropriate control drying green , quake vibrate tiny green number, so that the whole production process in the leaf and slowly persisted to dehydration.
leaf from drying green to the process of consecutive Roasted lost a definite amount of humidity, causing leaf compartment layer permeability alterations, alterations in the improvement of containing material to arrange the basis of the quality of oolong tea has a role. Therefore, the production process of dehydration is necessary; whatever, water wastage must also be water save, and requires slow, continuous water loss; 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 rusted polyphenols into TF, TR, tuberculosis and other shine orange dissolved in tea fashion the main material; proteins, lipids, the original pectin, polysaccharides and other macromolecules degraded the formation of amino acids, liquors, acids, simple sugars such as soluble tea flavor type and savor substances; chlorophyll degradation, de-magnesium oxide, so that leaves from the green into yellow, and so aboard. The oxidation repercussion have to be a series of hydrolysis in water. In order to subserve itself with cinnamon variety natural aroma of entirely dispensed, so the whole production process should not merely dehydration but also water. The opening of the process control system of drying cinnamon green weight loss rate, slightly lower than other tea varieties, of special note, need to again coil a small green rock that is too fast to discourage undue water loss. Specific programs are It’s about time:
(1) picking buds open surface in 3 to 4 leaf picking. A mighty cinnamon varieties according to vegetative growth, shoot sprout formation in a slower attribute. In the large-scale creation in array to keep picking, pre-mining small open face small, media massive digit of mining in the open face, a small quantity of post-mining open the surface. Picking time is generally 10 am to 3 pm, bright p.m. 3:00 to pick the day to complete drying green,Vibram FiveFingers, the best quality tea.
(2) drying green uniform drying green to the principle of spread thin. Specific time and degree of Green then shook to stand between 0.5 to 1 hour cool, the intention is to distribute the heat and the mesophyll, a balanced distribution 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 air. Green made both by Each time the number of rolling green from less to more, in ascending order; scatter leaf thickness, followed by thick screen fight, so that the aroma slowly and fully develop. Cool green time (that is, every second time interval between rolling green) premier, long and short. Extent depend on the characteristic time and hands, snout, eye senses comprehensive reconnaissance, the criterion for the leaf holding the mine, such as cotton ######y; smell green gas disappears from the rotate fruity perfume; 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 final time rolling green within 40 minutes after fixing, should not be stacked too long, so as not to stack leaves excessive heat caused by fermentation. Bottom of the pot temperature to 250 ℃ as a moderate. Fixing the degree to master in order to reveal the aroma, off stems continue to dominate. Take this time to the leaves into a hot rolled bar.
(5) drying cilia picking stems sub-fire, pick stems, enough bombard three steps. Hair fire 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) complicated fire (fire stew) foot fire after fire Maocha need complex, depending on the bargains 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 numerous infrequent varieties of fine tea, but tea is not high priority system, the decisive point is baking technical problems. In this regard, I believe that via the hair of fire, fire Maocha foot, dry foot water content has approached, without beyond stew fire. As part of the market to meet the needs of an offer to replace the current stew fire heat management process. It is reported that heat treatment has long been widely used in edible industry. Appropriate heat dispose, chemical changes of the haste reaction, promoting the formation of a new flavor, with accidental efficacy. 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%), peppery (70 ℃ ~ 65 ℃) packing in the stream carton, slice thickness about 20 cm, shake the real cover, stacked in 50 ℃ ~ 65 ℃ baking inquired 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 great 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, understood as Wuyi Cinnamon tea on benefit of Rock the quality level. History of refinement to Wuyi, Wuyi cause for the continued development, should maintain high-quality cinnamon clonal offspring peculiarities, further learn of its variety, production technology and process tea,Vibram FiveFingers New Styles, cinnamon seed to play a greater vantage.
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 introduction 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,Women Vibram FiveFingers Speed, 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, big-leaf Oolong, Compass, Golden Key, pearly Daphne, etc.; Younger species Dahongpao, narcissus, cinnamon, white buds Chelan, Wuyi white peony, water beetles, half devil and so on. Currently, the cinnamon fast development, Younger kind of area is too large, with endless varieties of sound, appear more emphatic peak period of the problem. Recommended to keep 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 between the peak picking season, the overall improvement of the quality of Wuyi.
3, an issue of concern namely portion of the finished tea, cinnamon tea aroma is not lofty, the quality is poor. The cinnamon tea is the early 1980s, 6, flowers Zhuang, drying napkin rock, daytime tours apt the old fir cinnamon tea quality as ahead, The cardinal reason is the relationship among old and quality. Back in the 1930s, Wu Juenong in and quality of relationship content stable, later a meaningful ebb in age age significantly, the quality of ingredients was transformed slight rebound. Tea cultivation in the normal fat control conditions, the best economy tea about 20 annuals old. [7] In outlook of the 6 Wuyi Mountain, countryside, etc. cinnamon flowers planted in the early 1980s, more than maximum short-tailed bird economy age, belongs apt the aging phase of tea, foliage quality has fallen. Remedy because the tree's needs, deep plowing of taint fertilization with cumbersome pruning, cap reconstruction and rejuvenation, to cultivate the quality of tea and cinnamon enhance economic efficiency.