1, yellow to yellowish brown

2, longan meat in the fresh time itself is transparent to white, in the process of baking into cinnamon, due to the oxidation of sugar in the pulp, the color gradually become yellow, yellowish brown, so soak out of the water is also partial yellow to yellowish brown. Dried cinnamon needs to be sealed and stored, so that the sugar can be delayed to continue oxidation, the longer the oxidation, the darker the color, the lower the sweetness. Smoked sulfur can keep the yellow color unchanged.