Cinnamon tea belongs to oolong tea, fermented tea. Cinnamon's cinnamon aroma is obvious, the aroma of a long time to soak is still there, the mouth is mellow and fresh, the soup color is clear yellow, the bottom of the leaf is yellow and bright, the cords are tightly knotted and curled, the color is brownish-green, oily and glossy. The tea is oolong tea made by the production method of Wuyi Rock Tea, which is one of the famous varieties of Wuyi Rock Tea.

Cinnamon Biological Characteristics:

Originally produced in Ma Pillow Peak, Huiyuan and other places also have the same tree. Has been more than 100 years of cultivation history, in 1985, Fujian Province, crop varieties validation committee recognized as provincial varieties, has now become one of the main planted tea varieties in Wuyi Mountain, the province and outside the introduction of many varieties.

The plant is still tall, half-open posture, dense branching. The leaves are horizontally attached. Leaf length 7.1cm, long oval, leaf color dark green glossy, leaf surface flat, leaf body folded, the tip of the leaf is blunt, leaf teeth shallower blunt sparse, leaf texture thicker and softer, buds and leaves purple-green, less velvet. Corolla diameter 3.0cm, flowers 7 petals. Styles 3-lobed.

Bud and leaf fertility, germination dense, strong tenderness, spring tea harvesting period in early May, the oolong tea, excellent quality, tight cord, color and lustre of Urumi sand green, red point Ming, aroma rich and sharp like cinnamon incense, taste mellow and sweet, "rocky rhyme" show. Cold and drought resistance, cuttings strong propagation, high survival rate.

Shape: economic and slender. The color changes according to the fire power, medium fire and above fire power, the common color is sallow, sandalwood, sallow and so on.

Inside: Cinnamon of the main rock has a rich aroma and varied levels. Cinnamon planted in the sun, the cinnamon flavor is open and high, and the soup is strong. The cinnamon planted in the back of the shade, the cinnamon flavor is fine and quiet, and the aroma is soft. Due to the special nature of the process, it is also possible to produce floral and fruity cinnamon.