Cinnamon

kind sequence in the Wuyi tea tree, cinnamon is the label the varieties of tea, tea products is its trade label. Cinnamon tea classic, the peak originating in the Wuyi Mountain Marshall, one said that Hui Yuan Yan. Mid-19th century, Chiang Heng tea song: In his remarks in a Go back, cinnamon tea, almost two hundred years of history.
ahead the founding, as Wuyi cinnamon was one of the top ten were fir, incense its special elegance, the highest in the other name of fir. The early 1960s, cinnamon tea by the Sung County (immediately Wuyishan) Theaceae the introduction in the Wuyi days from shuiliandong voyage, to the late 1980s. Cinnamon tea Yang has 3 peaks approximately Mount Wuyi, horse rock, space peregrination , Two Lions play the ball, drying fabric rock, clamor rock, flowers Zhuang, bamboo lair, nests, etc. Yanfeng Kowloon, side bends are too grown. Today, northern Fujian, chief and southern tea-producing areas, there are large areas of cultivation.
cinnamon tea in 1982 and 1986 won the title of tea, cinnamon tea varieties in 1985, Fujian Provincial Crop Variety Approval Committee to be recognized as a provincial seed. 1981-1988, Provincial Science and Wuyishan Tea Division signed cinnamon tea high yield test subjects in the Tea Research Institute Chinese Academy of support, the test results confirm the type of cinnamon tea for the high yield varieties. After 20 years of development, according to incomplete statistics, about cinnamon Wuyishan 2.9 acres,Women Vibram FiveFingers Kso, 4.2 acres of daffodils, cinnamon tea accounts for about a aggregate area of ​​Wuyishan City, (10.35 acres) and 29%, cinnamon and Narcissus Wuyishan tea together accounted for nearly 70% of the absolute area. Cinnamon tea's unique style and excellent quality of breed temperament, site ecology, agricultural technology, collect and process are closely associated.

one, nice quality cinnamon tea Wuyi occasions
1, cinnamon tea, oolong tea with a high-quality botanical characteristics and biological specifics
Fujian tea workmen in long-term production practice Breeding of oolong tea has accumulated wealthy experience, high-quality oolong tea with cinnamon to validation the botanical characteristics and biological properties.
cinnamon tea varieties for the clones, bush-type, the medium class,Vibram Fivefinger, Younger species. Higher factories great, Shuzi half carried out, dense branching, leaf is horizontal with the students. Long elliptical leaves, leaves the body within the fold, green or dark green foliage color, leaf flesh, leaves still soft, with slightly wavy leaf margin, jagged thin light. Shoot tip green, pence less. A sprout bud leaf an hundred heaviness 53.0 grams. Corolla diameter of 3.0 cm, petals 7, ovary hairs media. Style 3 crack, flowering and seed rate. Strong reproductive shoots, budding extra dense, tender and lusty support. According to Fu Shuangshi agricultural educate and melodrama pellet cinnamon tea inspected in the normal fat control and treatment conditions, planting 2 years set at the second mow, the tree has extra than 60% scope, and began early to accept [1]. Cinnamon drought, chilly and strong, strong cuttings fecundity, high survival rate, fitness system, oolong tea, quality. Sturdy rope finished tea, brown yellow color, clear green with sand, favor cinnamon aroma Xin Rui Xiang or ginger, ripe Gan cool, ,Women FiveFingers Performa, leaves ruddy neat.
cinnamon inclusions rich ingredients, including carbon and nitrogen metabolism in moderate water extract, ether extract content than in the common level, amino acids, monosaccharides, disaccharides content more, entire children content in proportion to the compositions of tea. It is amounted dry spring and a bud and two leaves 4.6% of specimens containing amino acids, polyphenols 22.7%, 14.6% of the total catechins, caffeine 3.8% [2], cinnamon leaf bud tip in dry samples containing polyphenols 25.41 % water extract 39.00%, 179.43 mg total catechins / g [3]. All these signify that cinnamon tea oolong tea varieties with appropriate biochemical characteristics of the system. Cinnamon tea, according to the original topic Sung County Technology Group research report, the main makeup of cinnamon tea aroma is bitter, acid linalool and its oxides, butyrate, cis -3-- have acid, indole, β- ionone, cis - jasmone, etc., and that its aroma is greater than the total content and composition of the content Wuyi narcissus, fragrant varieties for the high Wuyi cinnamon and laid the material basis [4].
2, cinnamon tea has an great ecological environment
(1) site conditions
the South beneath the canopy of a tropical plant, has been developing in the system preferences to develop radiate light, lukewarm, good, good humid, sour soil characteristics. Wuyi Mountain Nature Reserve is a national level, with an average elevation of 650 meters, the jungle coverage rate of 90%. Cinnamon tea originating in the Wuyi Mountain of Mountains, within the mountains, heavy mountainous, the anniversary average temperature of 18 ℃ ~ 18.5 ℃, relating moisture of about 80%, about 2000 mm annual rainfall. Cinnamon tea growing in the steep rock precipices and secluded ravine between stream waterfall, perennial trees Cong, foggy, the sun's rays less, more diffuse light, essay temperature, moisture, air speed, light and other coordination of the natural environment, and system development The ecological surroundings is very similar, is profitable to childbearing and tea in the tea flavor and aromatic substances were synthesized, and carries out the unique flavor and characteristics of cinnamon flavor. Different geographical conditions of the tea, its quality is different. Such as the Wuyi mountains approximate the rock near the water inside the cinnamon tea
(2) geological soil conditions
Wanli in Ming Dynasty, Xu Bo, rock into soil, the vast bulk of the volcanic conglomerate, red sandstone and shale. Lu Yu, Wuyi Mountain in the soil series is putrid stone and gravel soil, that is, Lu Yu Rotten stone, grit soil by weathering, in order to invest a rich tea potassium, zinc, selenium and other track ingredients, suitable geology and soil, creating a cinnamon tea of ​​excellent quality.
If left within the Wuyishan Mountain planting cinnamon, should be selected geography, weather, soil and the Wuyi Mountain in similar ecological conditions. I believe that the most momentous soil suitability, as , tea, forestry, agriculture, fruit, green manure, grass and other multi-level inter-cropping, the soil to build a appropriate ecological conditions, but also to attempt to grow cinnamon tea. Such as: Wuyishan Akaishi rock by the edge of town, Fuan agricultural school, Fuan Royal tea plantation, Sanming, Wing, etc., in the 1980s and the subsequent introduction of cinnamon tea, have a success experience.
Second, high-quality production technology of cinnamon tea Wuyi
1, the field of creation technology with pure cinnamon
cut ear petticoat garden and private nurseries, mother trees taken from the ear and ear scissors Cut saplings fixed with ear. Breeding period detailed technological management, Chupu seedlings to assure high purity and living strong. Good foundation to build gardens, including soil roots, topsoil back to the ditch, basal loosen, due to addition planting density.
young stage soil cover. In view of cinnamon Shuzi more conscientious, two years after planting can be cut 2 or 3 times, with repeated topping and cut ear to foster tree skeleton. Period after the spring tea harvest light pruning every year, beginning 7 to 8 years old moderately deep cut, light cut after deep cut with alternating, leggy plants tea-control, maintain tree energy, defer aging and lengthen life of high yield and quality. Every year the regional soil tillage July and August combined applying of rapeseed bun, manure and other alphabetical fertilizer or a small amount of manure, ash fertilizer. Implementation each three years digging fill (new soil) in Wuyi harvesting. Non-application of nitrogen monomer, monomer nitrogen too fast will cause growth of new shoots, water, chlorophyll levels additional,Vibram FiveFingers Kso, negative makes the blue, lower linalool, geraniol, indole and other aroma composition of matter content, [4] affecting product tea quality.
2, plucking and processing
fragrance of cinnamon in your tea, Wuyi production process follows the standard. Requires drying green, moderately green-making, the whole process of fixing to do to maintain a green
gather and process high-quality cinnamon tea, tea with the plucking, like the other depends on seven factors, 4 of which narrated to the environment with a small tea: wind temperature, wind humidity (water vapor partial pressure), ventilation speed and radiant temperature ; In appending, the antique or youth and tea leaf, season and the incipient water content. Even the current widely used air-conditioning technology, can not fully meet the outside air temperature other than the micro-climate environment. The sky is still the cinnamon tea tea plucking the basic criteria. Wuyi Rock Tea
Compass Institute of train that, for the cinnamon tea varieties of tea quality characteristics and production requirements, cinnamon tea leaf production process should be strictly controlled water management, appropriate control drying green , shake shake tiny green number, so that the whole production process in the leaf and slowly continued to dehydration.
leaf from drying green to the process of consecutive Roasted lost a decisive amount of moisture, causing leaf compartment membrane permeability changes, changes in the promotion of including material to lay the root of the quality of oolong tea has a character. Therefore, the production process of dehydration is essential; although, water wastage must also be water retention, and requires slow, consecutive water detriment; This is because the leaf in the water as a natural solvent, in the process of doing a series of green material hydrolysis oxidation; such as enzymatic hydrolysis of oxidized polyphenols into TF, TR, TB and other sunny orange liquefied in tea form the main substance; proteins, lipids, the original pectin, polysaccharides and other macromolecules degraded the formation of amino acids, alcohols, acids, easy sugars such as soluble tea flavor type and flavor substances; chlorophyll degradation, de-magnesium oxide, so that leaves from the green into yellow, and so on. The oxidation repercussion must be a series of hydrolysis in water. In order to promote itself with cinnamon variety natural aroma of fully distributed, so the entire production process should not merely dehydration but also water. The starting of the process control system of drying cinnamon green weight wastage rate, slightly lower than other tea varieties, of special note, need to again roll a small green rock that is too rapid to discourage excessive water loss. Specific programs are as usual:
(1) picking buds open surface in 3 to 4 leaf picking. A strong cinnamon varieties along to vegetative growth, shoot bud formation in a slower attribute. In the large-scale production in order to keep picking, pre-mining small open face small, medium large number of mining in the open face, a small value of post-mining open the surface. Picking time is generally 10 am to 3 pm, sunny afternoon 3:00 to pick the daytime to complete drying green, the best quality tea.
(2) drying green uniform drying green to the rule of scatter svelte. Specific period and degree of Green then moved to stand among 0.5 to 1 hour cool, the purpose is to distribute the heat and the mesophyll, a balanced delivery of water among the veins.
(3) makes the blue (cold rolling green and blue) which is to determine the quality of key processes of cinnamon. Green made between the ambient temperature 22 ℃ ~ 25 ℃, relative humidity about 70%, maintaining the fresh air. Green made both by Each time the number of rolling green from less to more, in ascending order; spread leaf thickness, followed by thick shade fight, so that the aroma slowly and fully develop. Cool green time (that is, every second time interval between rolling green) first, long and short. Extent depend on the specific time and hands, neb, eye senses comprehensive detection, the criterion for the leaf holding the bombard, such as cotton ######y; smell green gas disappears from the corner fruity perfume; saw three red seven red edge of the green. The whole process takes about 8 to 12 hours.
(4) nailing the end of the green and rolled into fixing to do, asked the last time rolling green within 40 minutes after fixing, should not be stacked too long, so for not to pile leaves redundant heat caused by fermentation. Bottom of the pot temperature to 250 ℃ as a moderate. Fixing the degree to master in mandate to reveal the aroma, off stems continue to preponderate. Take this time to the leaves into a hot rolled bar.
(5) drying hair picking stems sub-fire, pick stems, enough fire three treads. Hair fire temperature is about 130 ℃, 12 to 15 minutes. Hair pick stems after the fire. Enough to the fire temperature is about 90 ℃, roasted to a moisture content of tea about 6% to 7%, Serve raw tea leaves.
(6) intricate fire (fire stew) foot fire after fire Maocha need complicated, relying on the bargains area consumption habits. Chaozhou, Guangdong and Shandong, Beijing, such as parts requirements than ample fire power of finished tea, raw tea leaves to carry out one or two complex fire (usually known as stewing fire), the premier stew fire 80 ℃ ~ 90 ℃, 6 hours; the case of special requirements, After the fire in the first half of stew stew second fire, the fire temperature 70 ℃ ~ 80 ℃, 7 ~ 8 hours, drying to about 5% humidity content of tea. After the fire the finished stew tea brewed with caramel flavor and resistance characteristics, but enough to smell the fire type of matter produced by stew lost after the fire!
Wuyi City, has many rare varieties of fine tea, yet tea is no high priority system, the decisive point is baking technical problems. In this regard,Vibram FiveFingers, I believe that through the hair of fire, fire Maocha foot, dry foot water content has approached, without further stew fire. As chapter of the mall to meet the needs of an attempt apt replace the new stew fire heat manipulation process. It is reported namely heat treatment has long been warmhearted secondhand in food manufacture. Appropriate heat treatment, chemical changes of the haste rejoinder, promoting the formation of a fashionable flavor, with accidental efficacy. Minhong work had monographs and test reports: orang-foot fire afterward tea (which requires a baking Maocha when the water content of 6% to 7%),Vibram FiveFingers Flow, hot (70 ℃ ~ 65 ℃) packaging in the flow box, slice thickness approximately 20 cm, quake the real cover, stacked in 50 ℃ ~ 65 ℃ baking queried among a few hours to Maocha water content underneath 5% for the temperate [5]. Tie Guan Yin from the orthodox massive fire, the fire to light the fire, act the Green, baking and other technical appearances of a magnificent effort, the successful experience of studying.

Third, cinnamon tea Wuyi
current status and recommendations, cinnamon has some in the Wuyi tea cultivation zone and production, understood as Wuyi Cinnamon tea ashore behalf of Rock the quality level. History of grace to Wuyi, Wuyi cause for the continued development, should preserve high-quality cinnamon clonal offspring features, further learn of its kind, production technology and process tea, cinnamon seed to play a greater avail.
In addition, the current status of Wuyishan City, cinnamon, make the emulating observations and recommendations:
1, cinnamon does have a special style of high-quality oolong tea, oolong tea producing areas outside the province should be the introduction of cultivation, but the technology of high-quality tea, the field When have to the introduction of cinnamon from the Wuyi origin, naturalness and good propagating, geographical ecology, agriculture, technology and other aspects of the rigorous process tea with.
2, Wuyishan there early Early species such as yellow light, Osmanthus, Huang Guan Yin, the Eight Immortals Tea, the Goddess of Mercy, Huang Qi, Phoenix daffodils, etc.; school students accounted for plum species, crab, bergamot, the mountains, big-leaf Oolong, Compass, Golden Key, pearly Daphne, etc.; Younger species Dahongpao, narcissus, cinnamon, pearly buds Chelan, Wuyi white peony, water beetles, half monster and so on. Currently, the cinnamon fast development, Younger kind of area is too large, with endless varieties of sound, seem more prominent peak duration of the problem. Recommended to keep Rock Products, subject to a variety of styles, the next best use of existing resources, with a good tea varieties, so that the variety and ease coordination between the peak electing season, the overall improvement of the quality of Wuyi.
3, an issue of care is part of the ended tea, cinnamon tea aroma is not high, the quality is meager. The cinnamon tea is the early 1980s, six, flowers Zhuang, drying cloth rock, day tours to the old fir cinnamon tea quality as before, The cardinal cause is the relationship between old and quality. Back in the 1930s, Wu Juenong in and quality of relationship content stable, after a significant ebb in old old significantly, the quality of factors was altered puny rebound. Tea cultivation in the normal fat control conditions, the best economy tea about 20 years old. [7] In view of the six Wuyi Mountain, village, etc. cinnamon flowers planted in the early 1980s, more than maximum short-tailed bird economic age, belongs to the aging period of tea, leaf quality has fallen. Remedy for the tree's needs, deep plowing of soil fertilization with heavy pruning, crown reconstruction and rejuvenation, to enhance the quality of tea and cinnamon improve economic efficiency.