Wuyi cinnamon, also known as Yugui, is called "Cinnamon" because it smells like cinnamon. Among them, Niulankeng cinnamon is called "beef" and Matouyan cinnamon is called "horse meat".

Cinnamon dry tea strips are even and curly, and the color is brown, green, oily and shiny; Smell the dry tea sweet, and the brewed tea soup has cinnamon fragrance; The entrance is mellow and sweet, and the teeth and cheeks are fragrant; After six or seven bubbles, there is still a "rock rhyme" cinnamon fragrance.

Most people who have drunk wuyi cinnamon are deeply impressed by its "domineering" attitude, and the cinnamon is fragrant. However, due to different producing areas and processing technologies, the aroma is also different.

In fact, the obvious difference between wuyi cinnamon and Narcissus is aroma: Cinnamon is a sharp cinnamon fragrance, while Narcissus is a long orchid fragrance.

Because cinnamon and daffodils are also purebred, but there is no name for purebred cinnamon and purebred daffodils, so the statement of purebred Dahongpao is actually not very rigorous.

Moreover, it is not bad to match Dahongpao. The more outstanding quality of a good product Dahongpao is "moderation", that is, it combines the strengths of various varieties to achieve a balance between aroma and taste.