What kind of tea is cinnamon tea? How to make cinnamon tea

Cinnamon tea, also known as cassia tea, is produced in Wuyi Mountain, Fujian Province. It was famous in the Qing Dynasty. In addition to the taste of rock tea, its sharp and lasting aroma is more popular. Cinnamon tea has been discovered for more than 100 years. Due to its excellent quality and stable properties, it has not only become the best variety of Wuyi rock tea, but has also been widely introduced from other places.

Contents of this article

1. What kind of tea is cinnamon tea?

2. How to make cinnamon tea

3. How to store cinnamon tea

What kind of tea is cinnamon tea

Cinnamon tea belongs to oolong tea and is one of the famous varieties of Wuyi rock tea. Cinnamon tea has been discovered for more than 100 years. Due to its excellent quality and stable properties, it has not only become the best variety of Wuyi rock tea, but has also been widely introduced from other places.

There are two types of cinnamon finished tea on the market, namely strong aroma and light aroma. The strong aroma is the traditional type, which is heavily fermented and has a darker black color. The brewed tea soup is golden yellow with red, has a caramel flavor, and has a deep and long-lasting aroma.

The light fragrance type makes some improvements on the traditional process to highlight the aroma of cinnamon. After brewing, the tea soup is light yellow in color, with a pure aroma, and is very strong and sharp.

Although the taste of cinnamon tea is slightly inferior to narcissus in terms of mellowness, it also has a sweet, fresh and smooth feeling. Some cinnamon may be slightly bitter when you first take a sip, but it usually turns sweet quickly and lingers for a long time, leaving you with an endless aftertaste.

How to make cinnamon tea

Use hot water to brew and let it stand for a few minutes. Cinnamon tea belongs to oolong tea, which is a highly fragrant variety and relatively resistant to brewing. The first brewing can be brewed with hot water above 98℃ and let stand for 1 minute, the second time 1.5 minutes, the third time 3 minutes is more appropriate, and you can increase the time later, and you can also add honey to enhance the taste.

Cinnamon tea, also known as cassia tea, is produced in Wuyi Mountain, Fujian Province. It was famous during the Qing Dynasty. In addition to the flavor of rock tea, its spicy and long-lasting aroma makes it more popular.

Cinnamon has a distinct cinnamon aroma, and the best ones have a frankincense scent. The aroma remains after a long time of brewing, and it is mellow and refreshing on the palate. The soup is clear and yellow, the leaves are bright yellow, the leaves are tightly curled, brown-green in color, and shiny and glossy.

Cinnamon tea is a health tea with extremely high nutritional value. It contains many elements needed by the human body. Drinking it in moderation is beneficial to the human body.

How to store cinnamon tea

1. All tea leaves are afraid of moisture, because the heat released by the oxidation of tea leaves with high water content can increase the temperature of the tea leaves, thereby accelerating its chemical reaction, and the quality will age accordingly, and it is easy to mold. Therefore, before storing cinnamon, it must be dried first to slow down the aging process.

2. Low temperature storage: When the dry tea is at 0 degrees, the aroma is the strongest. At 5 degrees, the aroma decreases, and there is a slight aroma at 10 degrees. At room temperature, there is only a stale smell. Therefore, the best storage temperature of Wuyi cinnamon should be controlled between 0-5 degrees, which can keep the original aroma for a long time. Try to avoid storing at room temperature or high temperature to ensure that the color and aroma of Wuyi cinnamon are not affected. If there is a refrigerator, the container should be sealed and stored. If there is no refrigerator, it should also be stored in a ventilated place.

3. Ash jar storage method

Place the packed tea leaves along the wall of the jar, put a bag of quicklime in the middle (the ratio of tea leaves to lime is 5:1), seal the mouth of the jar after the bags are packed, and replace the lime in time because it is easy to weather and become loose, once every 1-2 months after storage, and once every 3-4 months thereafter. This method can maintain the excellent natural quality of tea leaves for a long time.