Contrary to the traditional quality characteristics of Wuyi, cinnamon is a variety that is easy to become a flavor and difficult to find. It is necessary to strictly "see the green and do the green" technology, and flexibly master the harvesting technology according to different seasons, periods and soils. Cinnamon is a late budding species, the spring shoots grow vigorously, it is not easy to "open the surface", it is appropriate to pick the appropriate tender in phases and batches, and master the middle open surface picking. Spring tea picking time is sunny after 9 o'clock in the morning and before 16 o'clock in the afternoon, which is conducive to the formation of high-quality Wuyi cinnamon quality. Fresh leaves are completed through more than a dozen processes such as withering, greening, killing, rolling, and baking.
The sun drying time is generally 20 30 minutes, turning once, and the water loss rate is 10 15. When the sunlight intensity is high, the method of two drying and two drying is adopted to facilitate uniform withering. The moderately sun-dried tea green is moved to the indoor cool green for about half an hour, so that the water in the stem is transported to the leaves, commonly known as "returning to the yang". On rainy days, it can be warmed and withered.
Doing green is the most complex and meticulous operation in the initial system, only the master who has mastered the skill, careful and meticulous operation mastery, in order to make a unique quality, "such as Mes, Fulan Si Xin, the heart is idle and the hands are sensitive and fine". Conventional processing is carried out in a "green room" with a closed door while the temperature and humidity are stable. Using the unique shaking technology, the leaf edge friction promotes the oxidation of tea polyphenols to a certain extent, and emits water, and then stands to promote the water, supplemented by hands, light action to pat the leaves, until the leaf veins are transparent, the red edge appears, the flower and fruit fragrance is moderately exposed, and the water loss rate is 32 35. The whole journey is 8 to 10 hours. The number of manual shaking is more than 8 times, the number of rotations of each shaking is from less to more, and the standing time is roughly 60 80 30 minutes. Due to the different picking time and different times to do green, the early tea only shakes the green and does not do the hands, the middle tea shakes the green supplemented by the hands, and the later tea needs to be made because of the coarse and old leaves.
To make a moderate amount of green tea, that is, to fry the green, fix the quality that has been formed, purify the taste, and improve the aroma. When frying green, the pot temperature is 220 250, mainly suffocated, about 2 minutes, get out of the pot, strong pressure and roll for 1 minute, and the leaves are basically into strips and then stir-fry. The temperature of the re-frying pan is slightly lower, 180, and the time is short, only 20 seconds, and this process has a great effect on the formation of a unique "rock rhyme".
After re-frying, enter the water roasting, the temperature is 90 120, after more than 10 minutes, roast to six or seven into dry and then bake. Dusting off the minced, spreading and cooling, re-baking for 1 2 hours, and slowly roasting with a simmer, which is a unique process of Wuyi rock tea, has the effect of enhancing the fragrance of tea, improving the concentration of tea soup and resistance to brewing.
The shape of Wuyi cinnamon is tightly knotted, the color is green and brown and fresh, the fragrance is extremely sharp and pungent, the cinnamon fragrance is obvious, the taste is fresh and smooth and sweet, the soup color is orange and clear, the bottom of the leaf is yellow and bright, and the red spots are distinct. According to the determination, the total amount of water extract in Wuyi cinnamon hair tea is 3891, the total amount of tea polyphenols 2322, total amino acids 168, total caffeine 465, the total amount of catechins is 12422 mg grams, 3 soluble sugars38, water-soluble pectin 371％。In addition to the taste characteristics of rock tea, cinnamon is also loved by people for its sharp and long-lasting aroma. ——The Book of Chinese Tea, Chen Zongmao, Yang Yajun.