Cinnamon is a pungent and hot medicine, which is strong and should not be eaten more, and the dosage should not be too much at one time. Therefore, osmanthus tea should not be drunk for a long time, and it needs a proper amount.
The side effect of osmanthus tea is that eating too much can easily lead to symptoms such as hyperactivity of liver fire, irritability, sores on the mouth and tongue. Taking too much can easily cause dizziness, redness and dryness of glasses, cough and dry mouth, and rapid heartbeat.
1. Add two teaspoons of dried cinnamon to a cup of hot water, soak for about ten minutes, and then filter to drink. Seasoning: honey can be added to increase the taste. Tea quantity: depending on the size of the container (pot or cover cup), it is generally half of the container quantity.
2. Water quantity: based on the quantity of tea leaves, generally 20-25ml of water is used for one gram of tea leaves.
3. Water temperature: the boiling point should be above 98 degrees Celsius, especially for the first time. Soaking time: the first time 1 min, the second time 1.5 min and the third time 3 min. After that, the soaking time nearly doubled, and the soup color was the same as the third time. High quality Wuyi rock tea can be brewed for more than six times.
Specific brew method of osmanthus tea
Brewing method of wuyi cinnamon wuyi cinnamon
Release date: April 2009-16
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Brewing method
Tea quantity: depending on the size of the container (pot or cover cup), it is generally half of the container quantity.
Water quantity: based on the quantity of tea leaves, generally 20-25ml of water is used for one gram of tea leaves.
Water temperature: the initial boiling point should be above 98 degrees Celsius, especially for the first time.
Soaking time: the first time 1 min, the second time 1.5 min and the third time 3 min. After that, the soaking time nearly doubled, and the soup color was the same as the third time. High-quality Wuyi rock tea can be brewed more than eight times.
According to records, Cinnamomum cassia tea tree was first discovered in Huiyuanyan, Wuyishan. Its tree shape is shrub-like, with branches extending upward and slightly spreading, and the tree width is often more than 2 meters. The leaves are long and oval. The leaf surface is smooth, the color is dark green, the tip is dull, and there are defects inside, which has the characteristics of high yield. Osmanthus fragrans tea is deeply loved by people because of its sharp and lasting aroma, obvious cinnamon fragrance, creamy fragrance in the best, mellow and sweet taste, fragrant teeth and cheeks after drinking, and throat moistening.
In the 1940s, the former Central Tea Research Institute listed Cinnamomum cassia as the pioneer of the famous cluster observation garden in Qishan (Chishi and Wuyi). In the long years, cinnamon has developed from a few acres in the early 1980s to more than 30,000 acres now through asexual reproduction, becoming the main variety of Wuyi rock tea.
Wuyi cinnamon introduced.
Cinnamon-formerly known as Yugui, one of the main varieties of Wuyi rock tea: Cinnamon was originally one of the famous Chinese fir trees in Wuyi, and it is a clonal, shrub-type, mesophyll-type and late-growing tree species. The characteristics of the first-class finished tea are: the rope is tight, the color is moist and sandy green, the aroma is rich, sharp and cinnamon-like, the taste is mellow and sweet, the soup color is orange yellow to golden yellow, and it is translucent. Because its aroma tastes like cinnamon, it is customarily called "cinnamon". According to the new records in Chong 'an County Records, it had its name in Qing Dynasty. This tea is oolong tea made from fresh leaves of Cinnamomum cassia seed tea tree and Wuyi rock tea, and it is a highly fragrant variety in Wuyi rock tea. It has developed rapidly in recent years. It not only has the traditional taste characteristics of Wuyi tea, but also is loved by people because of its lasting fragrance, and has become the "upstart" of Wuyi rock tea today. In the national famous tea appraisal held in recent years, osmanthus tea has won many gold medals and is highly respected.
Yishan osmanthus tea is a highly fragrant variety, which is relatively resistant to brewing and slightly different. Osmanthus fragrans has a strong and long aroma and obvious rock rhyme. Full-bodied, with refreshing and sweet characteristics; The soup is rich in color, with fat and soft leaves and red edges. Rock tea has a sharp aroma and obvious rock rhyme; The taste is mellow, thick but not astringent, mellow but not light, the aftertaste is sweet, and the soup color is light orange-red; The bottom of the leaves is soft, and it is also a green leaf with red edges.
This Wuyishan osmanthus tea is very particular about tea sets. Generally, the teapots used to make Wuyishan osmanthus tea are as small as fragrant rafters, and the bamboo clay pot is the best, and the pot shape should be flat rather than high. Tea cups, such as walnuts, are better with slender and thin-walled porcelain cups. In this way, there is less tea and soup in the small pot and the taste is strong. The drinker can't bear to drink it all at once, so he has to savor it carefully to taste the charm of Wuyi tea. Tea with high fragrance is suitable for pouring a cup of boiling water with a temperature above 90 degrees, because Wuyishan osmanthus tea focuses on fragrance, not appearance.
How to brew osmanthus tea and rock tea in Wuyishan? (Tea set, water temperature and other related factors) Thank you!
Rock tea and osmanthus tea are both highly fragrant varieties, which are relatively resistant to brewing and slightly different. Osmanthus fragrans has a strong aroma and a strong rock rhyme. Full-bodied, with refreshing and sweet characteristics; The soup is rich in color, with fat and soft leaves and red edges. Rock tea has a sharp aroma and obvious rock rhyme; The taste is mellow, thick but not astringent, mellow but not light, the aftertaste is sweet, and the soup color is light orange-red; The bottom of the leaves is soft, and it is also a green leaf with red edges.
Both kinds of tea are very particular about tea sets. Teapots for making tea are generally as small as incense rafters, and Zhu Tao pots are the best, and the pot shape should be flat and not high. Tea cups, such as walnuts, are better with slender and thin-walled porcelain cups. In this way, there is less tea and soup in the small pot and the taste is strong. The drinker can't bear to drink it all at once, so he has to savor it carefully to taste the charm of Wuyi tea. High-aroma tea is suitable for making tea with boiling water above 90 degrees, because the two teas focus on fragrance, not appearance.
How to brew cinnamon tea?
It is known that Cinnamomum cassia is actually a kind of dry bark or branch bark of dicotyledonous plants, and it is a plant of Lauraceae.
The so-called osmanthus tea we usually talk about is not brewed with tea leaves, but with these dry bark or branches. Osmanthus tea has the characteristics of long brewing time and sweet taste. At the same time, osmanthus tea produced in Wuyishan area of Fujian has a certain rock rhyme.
At the same time, cinnamon has many functions, and drinking osmanthus tea has many benefits to human body, such as promoting blood circulation and removing blood stasis, warming spleen and strengthening stomach, and cooling wind. Let's take a closer look at the brewing of osmanthus tea.
The brewing of osmanthus tea is actually relatively simple. Just take out a proper amount of dried cinnamon and put it in a cup, then pour hot water into the cup and soak it for about ten minutes. However, there are often impurities of cinnamon in the brewed tea soup, so you can filter the impurities before drinking.
At the same time, if the taste is too single, you can add other things to taste. Such as black tea, milk, honey, roses, lemon peel, orange peel and so on. It can make osmanthus tea have more general flavor.
Maybe it suits your appetite better. You can try it without any trouble. It is a healthy and delicious drink.