Cinnamon belongs to the Lauraceae family of dicotyledonous plants. Cinnamon tea is produced in Wuyishan City, Fujian Province, and was originally a famous variety from the Huiyuan Garden in Wuyi. Another theory suggests its origin is at Mazhen Peak. It has a sweet, slightly astringent taste with a refreshing aroma tinged with a hint of spiciness.

The appearance of cinnamon tea

Cinnamon tea has tightly rolled, uniform strips with a glossy, oily brown-green appearance. The dry leaves of Wuyi cinnamon tea emit a sweet fragrance, and when brewed, it releases a unique aroma reminiscent of cream, flowers, and cinnamon. The tea tastes mellow and sweet, leaving a lingering fragrance on the teeth and gums. The tea liquor is clear and orange-yellow, with bright, evenly spread leaves showing a light green base and red edges. It can be brewed six or seven times while retaining its 'rock rhyme' cinnamon aroma.

The effects of cinnamon tea

Cinnamon tea has various benefits, including cancer prevention, radiation protection, anti-aging, anti-mutation, immunity enhancement, pain relief, warming the spleen and stomach, promoting blood circulation, and acting as an insecticide and antidiarrheal.

Cinnamon tea is also known as the 'treasure of health.' A cup of cinnamon tea in cold weather can help ward off the chill, and it aids digestion after a heavy meal.

Adding it to soups enhances their flavor. The international tea community praises Wuyi cinnamon tea as 'the nectar of all things, a miraculous medicine.'

Wuyi tea is warm but not harsh, retains its quality over long storage, has a rich taste without bitterness or astringency, and a fragrance surpassing that of orchids. It refreshes the mind, aids digestion, soothes the stomach, and relieves the effects of alcohol without harming the stomach.