TEA STORY | Introduction to Wuyi Rock Tea - Cinnamon

Tea Knowledge | Exploring the Pinnacle of Cinnamon, How Many Varieties Do You Know?

Cinnamon tea is beloved for its unique aroma, described as bold, transparent, and assertive. Compared to other teas, its fragrance stands out prominently. Wuyi cinnamon, also known as "Jade Cinnamon," earned its name due to its aroma and taste resembling cinnamon bark.

The finished tea presents tightly rolled dark green-brown leaves, emitting a strong fragrance. With superior quality and stable characteristics, cinnamon tea represents a hallmark variety of Wuyi rock tea.

Varietal Classification: Wuyi cinnamon is a mid-leaf late-ripening variety of shrub type. Depending on the geographical location of the tea tree's growth, Wuyi cinnamon is divided into eight varieties, including Bixi Rock Cinnamon, Mahou Rock Cinnamon, Longxiao Rock Cinnamon, Huxiao Rock Cinnamon, Yangrou Rock Cinnamon, Xintou Rock Cinnamon, Shixiong Rock Cinnamon, and Zhuku (Pork) Rock Cinnamon.

Brewing Method: Generally, opt for a lidded bowl or purple clay teapot with boiling water at 100°C. The first infusion should be quick, followed by subsequent infusions extending by 5 seconds each time. Multiple brews are possible.

Storage Method: Cinnamon tea has a shelf life of 24 to 36 months. For small pouches, store them in iron cans on tea tables or shelves. For loose tea, use aluminum foil bags for packaging and vacuum seal if possible. Squeeze out excess air, seal the bags tightly, and place them in iron or porcelain cans. Keep them in a cool, dry, odor-free, dark, and moisture-free environment, such as on shelves or tea tables. Maintain a temperature below 25°C and relative humidity below 50%.

Wuyi rock tea is a combination of cinnamon, showcasing five distinct cinnamon fragrances that alternate, creating a rich tea aroma throughout the environment.