Cinnamon is neither black tea nor green tea, it is rock tea.

Cinnamon is one of the famous varieties of Wuyi rock tea. Cinnamon, also known as Yugui, was originally one of the famous trees in Wuyi. It was already famous in the Qing Dynasty. In addition to the taste of rock tea, cinnamon is also popular for its pungent and long-lasting aroma.

According to expert evaluation, cinnamon has an obvious cinnamon aroma, which remains after soaking for a long time; the entrance is mellow and fresh, the soup is yellow and clear, the bottom of the leaves is bright yellow, the ropes are tightly knotted and curled, and the color is brown-green and oily. bright.

In the long years, the output of cinnamon was very small. It was rejuvenated in the early 1950s. In the 1980s, it was promoted to the whole city and became a rising star of Wuyi famous bushes. It was initially rated as a provincial-level fine variety.

Biological characteristics of the cinnamon tea tree:

The cinnamon tea tree plant is tall, with a semi-open posture and dense branches. Leaves are set horizontally. The leaves are 7.1cm long, oblong, dark green and glossy, with flat leaves, infolded leaves, blunt tips, shallow and blunt teeth, thick and soft leaves, purple-green buds and leaves with few hairs. The corolla is 3.0cm in diameter and has 7 petals.

The buds and leaves have strong fertility, dense germination, and strong tenderness. The suitable picking period for spring tea is early May. It is of excellent quality, with tight cords, dark sandy green color, bright red spots, and rich aroma. It is pungent and fragrant like cinnamon, and the taste is mellow and sweet, with a distinct "rocky charm". It has strong cold resistance and drought resistance, strong cutting fecundity and high survival rate.