1. Different scents

Dahongpao is common in floral and fruity scents. The floral and fruity fragrance of Dahongpao is mainly affected by the degree of fermentation. Photofermentation is prone to flowers. A large amount of fermentation is easy to produce fruit fragrance.

The aroma of cinnamon bark is the biggest feature of cinnamon meat, which can be said to be the most effective identification method. No matter the degree of fermentation, it will have the fragrance of cinnamon. Sometimes, when there is the smell of cinnamon, there will be flowers.

2. Different tastes

The soup of Dahongpao is still comprehensive, and the tea soup is in a good order without too many ups and downs. The soup is mellow, thick, fragrant and sweet. At the entrance, the soup is sweet and moist, and the fragrance of flowers falls into the water. Dahongpao's tea soup is more moist, restrained, vigorous, dignified, peaceful and steady.

cinnamon has more personality, more power in the soup, and a hidden power. This unique strength comes from the diversity of Cinnamomum cassia. In cinnamon soup, there is a pungent feeling, deep or shallow.

characteristics

Cinnamomum cassia is a shrubby mesophyll and a late-growing species. The finished dry tea has a tight and twisted appearance, medium size, dark brown or frog skin, shiny and fine white spots. Good dry tea is often covered with a very fine frost. The aroma of Cinnamomum cassia is quite strange. In fact, tea farmers in Wuyishan named it Cinnamomum cassia because the leaves and aroma of this tea are similar to a Cinnamomum cassia tree named "Yugui" in Wuyishan.