Cinnamon

variety series in the Wuyi tea tree, cinnamon is the name the varieties of tea,Vibram FiveFingers Sprint, tea products is its trade name. Cinnamon tea prestigious, the peak originating in the Wuyi Mountain Marshall, one said that Hui Yuan Yan. Mid-19th centenary, Chiang Heng tea song: In his comments in a Go back, cinnamon tea, nearly two hundred years of history.
before the founding, as Wuyi cinnamon was one of the top ten were fir, annoy its special elegance, the highest in the other name of fir. The early 1960s,Vibram Fivefinger, cinnamon tea by the Sung County (now Wuyishan) Theaceae the introduction in the Wuyi days from shuiliandong excursion, to the late 1980s. Cinnamon tea Yang has three peaks around Mount Wuyi, nag rock, space peregrination , Two Lions play the pellet, drying cloth rock, clamor rock, flowers Zhuang, bamboo nest, nests, etc. Yanfeng Kowloon,Vibram Five Fingers, side bends are also grown. Today, northern Fujian, chief and southern tea-producing areas, there are large areas of cultivation.
cinnamon tea in 1982 and 1986 won the caption of tea, cinnamon tea varieties in 1985, Fujian Provincial Crop Variety Approval Committee to be acknowledged 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 aid, the test results confirm the type of cinnamon tea for the high yield varieties. After 20 years of development, according to lacking statistics, about cinnamon Wuyishan 2.9 acres, 4.2 acres of daffodils, cinnamon tea accounts for about a absolute area of ​​Wuyishan City, (10.35 acres) and 29%, cinnamon and Narcissus Wuyishan tea together accounted for nearly 70% of the total area. Cinnamon tea's unique manner and excellent quality of breed temperament, site ecology, agricultural technology, gather and process are closely narrated.

one, good quality cinnamon tea Wuyi causes
1, cinnamon tea, oolong tea with a high-quality botanical characteristics and biological characteristics
Fujian tea workmen in long-term making train Breeding of oolong tea has amassed wealthy experience, high-quality oolong tea with cinnamon to confirm the botanical specifics and biological properties.
cinnamon tea varieties for the clones, bush-type, the middle class, Younger species. Higher plants large, Shuzi half carried out, dense branching, leaf is horizontal with the students. Long elliptical leaves, leaves the body within the fold, green or black green leaf color, leaf meat, leaves still soft, with slightly wavy leaf margin, jagged thin light. Shoot tip green, cents less. A bud bud leaf one hundred weight 53.0 grams. Corolla diameter of 3.0 cm, petals 7, ovary hairs medium. Style 3 crack, flowering and seed rate. Strong reproductive shoots, burgeoning more dense, tender and strong support. According to Fu Shuangshi agricultural school and play ball cinnamon tea inspected in the normal fat control and management conditions, planting two years set by the second cut, the tree has more than 60% coverage, and began early to adopt [1]. Cinnamon drought, cold and strong, strong cuttings fecundity, high survival rate, fitness system, oolong tea, quality. Sturdy cord finished tea, brown yellow color, remove green with dirt, favor cinnamon aroma Xin Rui Xiang or ginger, ripe Gan cool, , leaves red trim.
cinnamon inclusions rich ingredients, including carbon and nitrogen metabolism in moderate water extract, ether extract content than in the general level, amino acids, monosaccharides, disaccharides content more, always babies content in proportion to the compositions of tea. It is amounted dry spring and a bud and two leaves 4.6% of samples containing amino acids,Women FiveFingers Performa Jane, polyphenols 22.7%, 14.6% of the total catechins, caffeine 3.8% [2], cinnamon leaf bud tip in dry examples containing polyphenols 25.41 % water extract 39.00%, 179.43 mg total catechins / g [3]. All these indicate that cinnamon tea oolong tea varieties with appropriate biochemical characteristics of the system. Cinnamon tea, according to the original heading Sung County Technology Group research report, the main component of cinnamon tea aroma is painful, 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 foundation [4].
2, cinnamon tea has an great ecological environment
(1) site conditions
the South beneath the canopy of a tropical vegetation, has been formative in the system preferences to develop radiate light, lukewarm, good, good watery, mordant soil characteristics. Wuyi Mountain Nature Reserve is a citizen level, with one average elevation of 650 meters, the forest coverage rate of 90%. Cinnamon tea originating in the Wuyi Mountain of Mountains, among the mountains, ponderous mountainous, the annual average temperature of 18 ℃ ~ 18.5 ℃, relative moisture of about 80%, approximately 2000 mm daily rainfall. Cinnamon tea growing in the steep rock precipices and secluded valley between flow cascade, continuous trees Cong, dim, the sun's rays less, more radiate light, essay temperature, humidity, wind speed, light and additional coordination of the normal environment, and system development The ecological surroundings is very similar, is favorable to childbearing and tea in the tea flavor and aromatic materials were synthesized, and carries out the solitary savor and characteristics of cinnamon flavor. Different geographical conditions of the tea, its quality is different. Such as the Wuyi mountains close the rock approximate the water inside the cinnamon tea
(2) geological soil conditions
Wanli in Ming Dynasty, Xu Bo, rock into soil, the extensive majority of the volcanic conglomerate, ruddy sandstone and shale. Lu Yu, Wuyi Mountain in the soil series is putrid stone and gravel soil, that is, Lu Yu Rotten stone, gravel soil by weathering, in order to provide a rich tea potassium, zinc, selenium and other track factors, suitable geology and soil, creating a cinnamon tea of ​​excellent quality.
If left within the Wuyishan Mountain planting cinnamon, should be chose geography, air, soil and the Wuyi Mountain in similar ecological conditions. I deem that the maximum momentous soil suitability, as , tea, forestry, farming, fruit, green manure, grass and other multi-level inter-cropping, the soil to build a suitable ecological conditions, but likewise to try to grow cinnamon tea. Such as: Wuyishan Akaishi rock by the brim of town, Fuan agricultural school, Fuan Royal tea plantation, Sanming, Wing, etc., in the 1980s and the subsequent presentation of cinnamon tea, have a success experience.
Second, high-quality production technology of cinnamon tea Wuyi
1, the field of production technology with pure cinnamon
hack ear feminine garden and private nurseries, mama trees taken from the ear and ear scissors Cut saplings fixed with ear. Breeding period cautious technological treatment, Chupu seedlings to assure tall purity and living muscular. Good foundation to build gardens, including soil roots, topsoil behind to the trench, basal unlock, deserving to mushroom planting density.
juvenile stage soil cover. In view of cinnamon Shuzi more upright, 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 crop 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, delay aging and lengthen life of high yield and quality. Every year the local soil tillage July and August combined petition of rapeseed cookie, manure and other organic manure or a small amount of manure, ash manure. Implementation each three years excavating fill (fashionable soil) in Wuyi harvesting. Non-application of nitrogen monomer, monomer nitrogen too fast will cause growth of current shoots, water, chlorophyll levels additional, negative makes the blue, lower linalool, geraniol, indole and other aroma composition of material 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
collect and process high-quality cinnamon tea, tea with the plucking, like the other depends on seven ingredients, 4 of which related to the environment with a small tea: air temperature, air humidity (water vapor partly oppression), air speed and luminous temperature ; In addition, the old or young and tea leaf, season and the original 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 pulling the basic criteria. Wuyi Rock Tea
Compass Institute of practice that, for the cinnamon tea varieties of tea quality characteristics and product requirements, cinnamon tea leaf production process should be strictly controlled water management, proper control drying green , vibrate vibrate little green number, so that the plenary production process in the leaf and slowly persisted to dehydration.
leaf from drying green to the process of consecutive Roasted lost a certain value of moisture, causing leaf compartment membrane permeability alterations, changes in the improvement of including material to lay the foundation of the quality of oolong tea has a role. Therefore, the production process of dehydration is needful; however, water loss have to also be water save, and requires slow, continuous water loss; This is because the leaf in the water as a natural solvent, in the process of act a series of green matter hydrolysis oxidation; such as enzymatic hydrolysis of rusted polyphenols into TF, TR, tuberculosis and other sunny orange dissolved in tea fashion the main substance; proteins, lipids, the original pectin, polysaccharides and other macromolecules degraded the formation of amino acids, alcohols, acids, uncomplicated 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 whole production process should not only dehydration but also water. The beginning of the process control system of drying cinnamon green heaviness loss rate, slightly lower than other tea varieties, of special note, need to repeatedly roll a small green rock that is too hasty to discourage extravagant water loss. Specific programs are consist in ...:
(1) picking buds open surface in 3 to 4 leaf picking. A strong cinnamon varieties according 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, media large number of mining in the open face, a small amount of post-mining open the surface. Picking time is generally 10 am to 3 pm, sunny p.m. 3:00 to pick the day to complete drying green, the best quality tea.
(2) drying green uniform drying green to the conviction of spread svelte. Specific time and degree of Green then moved to stand between 0.5 to 1 hour chilly, the purpose is to dispense the heat and the mesophyll, a balanced delivery of water between the capillaries.
(3) makes the blue (chilly coiling green and blue) which is to make sure the quality of key processes of cinnamon. Green made between the ambient temperature 22 ℃ ~ 25 ℃, relative humidity about 70%, nourishing the fresh ventilation. Green made both by Each time the number of coiling green from less to more, in rising order; spread leaf thickness, followed by thick screen fight, so that the aroma slowly and entirely develop. Cool green time (that is, each second time interval between rolling green) first, long and short. Extent depend on the characteristic time and hands, nose, eye senses comprehensive detection, the criterion for the leaf holding the mine, such as cotton ######y; smell green gas disappears from the corner fruity fragrance; saw 3 red 7 red edge of the green. The whole process takes about 8 to 12 hours.
(4) fixing the end of the green and rolled into fixing to do, inquired the final time rolling green within 40 minutes after fixing, should not be stacked too long, so as not to stack leaves excessive heat caused by fermentation. Bottom of the jug temperature to 250 ℃ as a temperate. Fixing the degree to master in order to reveal the aroma, off stems continue to preponderate. Take this time to the leaves into a hot rolled bar.
(5) drying cilia picking stems sub-fire, pick stems, enough fire three steps. Hair fire temperature is about 130 ℃, 12 to quarterutes. Hair pick stems after the fire. Enough to the fire temperature is about 90 ℃, singed to a moisture content of tea about 6% to 7%, Serve raw tea leaves.
(6) intricate blaze (fire stew) foot fire after fire Maocha need complex, depending on the bargains area consumption habits. Chaozhou, Guangdong and Shandong, Beijing, such as parts requirements than enough fire power of finished tea, raw tea leaves to carry out one alternatively two intricate fire (usually known as stewing fire), the first 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% moisture content of tea. After the fire the ended stew tea brewed with caramel flavor and resistance characteristics, but enough to smell the fire type of material produced by stew lost after the fire!
Wuyi City, has numerous rare varieties of nice tea, but tea is not high prerogative system, the decisive point is baking technical problems. In this regard, I believe that through the hair of fire, fire Maocha foot, dry foot water content has reached, without further stew fire. As part of the mart to meet the needs of an attempt to replace the current stew fire heat handling process. It is reported that heat treatment has long been widely secondhand in food industry. Appropriate heat treatment, chemical changes of the haste feedback, promoting the formation of a new flavor, with accidental effect. Minhong work had monographs and test reports: orang-foot fire after tea (which requires a baking Maocha while the water content of 6% to 7%), hot (70 ℃ ~ 65 ℃) packing in the stream box, slice thickness about 20 cm, shake the real cover, stacked in 50 ℃ ~ 65 ℃ baking asked within a few hours to Maocha water content beneath 5% for the moderate [5]. Tie Guan Yin from the traditional heavy fire, the fire to light the fire, doing the Green, baking and other technical aspects of a large effort, the successful experience of studying.

Third, cinnamon tea Wuyi
current status and recommendations, cinnamon has some in the Wuyi tea cultivation area and production, known as Wuyi Cinnamon tea on behalf of Rock the quality level. History of refinement to Wuyi, Wuyi cause for the continued development, should maintain high-quality cinnamon clonal descendant features, beyond study of its kind, production technology and process tea, cinnamon seed to activity a greater avail.
In addition, the new status of Wuyishan City, cinnamon, make the following observations and recommendations:
1, cinnamon does have a special style of high-quality oolong tea, oolong tea producing areas appearance the province should be the introduction of cultivation, but the technology of high-quality tea, the field When must the introduction of cinnamon from the Wuyi origin, purity and good breeding, geographical ecology, agriculture,Vibram FiveFingers Bikila, technology and other appearances 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.; educate students accounted as plum species, crab, bergamot, the mountains, big-leaf Oolong, Compass, Golden Key, white Daphne, etc.; Younger species Dahongpao, narcissus, cinnamon, white sprouts Chelan, Wuyi white peony, water beetles, half devil and so ashore. Currently, the cinnamon rapid evolution, Younger variety of area is too great, with endless varieties of sound, emerge more prominent peak period of the problem. Recommended to keep Rock Products, subject to a diversity of styles, the afterward best use of existing resources, with a good tea varieties, so namely the variety and ease coordination among the peak electing season, the overall promotion of the quality of Wuyi.
3, an issue of concern is chapter of the achieved tea, cinnamon tea aroma is not high, the quality is needy. The cinnamon tea is the early 1980s, six, flowers Zhuang, drying fabric rock, daytime tours to the old fir cinnamon tea quality as ahead, The main cause is the relationship between age and quality. Back in the 1930s, Wu Juenong in and quality of relationship content settled, after a premonitory ebb in old age significantly, the quality of ingredients was altered slight rebound. Tea cultivation in the customary portly control conditions, the best economy tea about 20 years old. [7] In outlook of the 6 Wuyi Mountain, village,Women Vibram FiveFingers Speed, etc. cinnamon flowers planted in the early 1980s, more than most 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, cap reconstruction and rejuvenation, to amend the quality of tea and cinnamon improve economic efficiency.