How much is the cinnamon-scented Phoenix Dan fir per jin? What kind of food does Phoenix Dancong Oolong tea match with?

The name cinnamon is a popular variety in the region as well as the emergence of tea varieties. Tea has nothing to do with the tree of the same name because its bark is used as spice. There is no relationship between tea and spices except names. Cinnamon stands out in Wuyi Oolong, not because of its different varieties, but because of its unique cooking characteristics. A wide range of quality, high-quality taste sharp, bright, pleasant bitterness, unique cinnamon aroma and sweet, like the tone of milk. The better ones are floral, smooth and full-bodied. Traditional Wuyi daffodils are usually more fermented than today's Wuyi daffodils, but they also burn more gently. As a result, they can be eaten both fresh and mature, which is different from Wuyi daffodils, which are often overcooked.

Originated before Wuyi Narcissus and its famous varieties were revered, cinnamon was praised by scholars in the early 18th century, especially referring to its seductive bitterness and cinnamon accent. (note) since the 1980s, this variety has widely spread to Wuyishan and its surrounding areas, and has become one of the most popular cultivated varieties in Wuyishan area after Narcissus and Meijian. Because of its unique taste and relatively small popularity, it is often used as a mixture or directly to disguise from famous Shuixian varieties such as Dahongpao, Tieluohan and so on. Because fewer people really know what these varieties of tea should taste like. The same fate happens on a larger scale, at a lower price, rather than as a fine Meijian. Fortunately, as more and more farmers and producers set up direct sales channels, rather than through traditional national or other large distributors or exporters, the name has spread a little more widely. Sometimes it can be seen even in retail stores outside China. Unlike mature high-fire daffodils, cinnamon-scented Phoenix daffodils are less gentle to weaker stomachs. The recent trend is to shorten the fermentation and baking time, which can not only save costs, but also maximize the aroma of dry tea, which makes dry tea more like green tea in traditional Chinese medicine. So, if you need to worry, use this tea as an entertainment, not a major drink. Drink it while it's hot. Mature ones are milder. The characteristics of taste in porcelain and high-density Yixing clay teapots, the ooze filling is very good, but different. The characteristic of porcelain is that it is slightly alkaline. If you don't like it, Yixing pot is a good choice. New tea is obviously more astringent than ripe tea; if the tea you get is very bad, either let the tea ripen for three years or control the water temperature. Next time, you can consider buying from other sources. Due to the difference in taste and quality, it is also very different from the daffodil fir in food matching, and there are more restrictions. And seafood is a safe choice.