Seven Distinguishing Points of Rock Tea Ⅰ Narcissus and Cinnamon

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如何来区分水仙与肉桂呢？一、树种
The tea varieties of narcissus are semi-arbor type. Cinnamomum camellia var. thunbergii belongs to the middle shrub type. (Daffodil left, cinnamon right)
II. Blade
There are no two identical leaves in the world. Cinnamon and daffodils, too. Cinnamon and daffodil leaves, looks and personality is very clear.
In appearance, cinnamon leaves are elliptical, slightly folded inward on both sides of the leaves, showing a unique "tile". Cinnamon leaves are not as deeply serrated as narcissus, and the vein fibers are not as strong as narcissus, which is a small tree. It is brownish green and glossy. The tea green leaves of narcissus are larger, the veins are rougher, the stem is rougher, the leaf spacing is longer and the leaf shape is flatter. The color oil moist dark sand green in the shape of "frog legs".
3. Dry tea
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Cinnamon appearance of cinnamon and dry tea is smooth and curly, relatively tight knot, thin and short, oily and lustrous, and fragrant. Daffodil, dry tea appearance of strong rope, twisted leaf end color oil moist dark sand green in the shape of "frog legs".

Narcissus has the age of the tree, generally made from more than 50 or 60 years of tea narcissus is called the old fir narcissus, compared with ordinary narcissus species, its fragrance, fir flavor is more obvious, the string of tea is more strong.
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( G; F4 a) x7 \& gThe shape characteristics of daffodil and cinnamon are different, and the content of tea saponin is also different. The size, quantity, and durability of the foam produced after flushing are all different. Cinnamon bubbles are small, numerous and long-lasting. Daffodil foam size is large, the number is small, easy to burst. 5. Aroma
. d4 {- ~- W9 [& p; bCinnamon main fragrance; Daffodil heavy water, but there are daffodil can make a high fragrance.
% p2 Z8 R7 ]6 C$ o- f  kCinnamon, with the exception of cinnamon, is mostly fruity. Narcissus, basically will not make fruit, but to the faint fragrance of flowers. In the usual tea, if the tea you drink has a flower and fruit aroma, most of the fruit is cinnamon, and the aroma is not so obvious, most of the daffodils. The most beautiful place of Wuyi cinnamon is its aroma. When you open the lid, the aroma is overbearing. The most common aroma is cinnamon, flower fruit, cream, frankincense and so on. It has a mesmerizing aroma, also known for its aroma in rock tea, its aroma is rich, high and domineering, sharp like cinnamon. The aroma of Wuyi Narcissus is more quiet than cinnamon, and the common orchid fragrance, pollen fragrance, Zongye fragrance, brown rice fragrance, etc., has a long fragrance. Most of them are floral, and a gentle orchid scent can be smelled by sniffing the dried tea. The greatest advantage of daffodil tea is the mellow taste of the tea.
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Narcissus, drink water, water is very smooth and mellow. Narcissus can be better distinguished by taste. The taste of daffodil is soft, the water feels smooth, especially the old cluster daffodil cup lid and tea fragrance are more quiet. As the advertisement says, a mouthful of tea is like Dove chocolate, and now it's silky smooth. Cinnamon, drink the aroma, the aroma is more powerful. Cinnamon tea soup, stimulating to the mouth, with the spicy cinnamon like a smoker likes cigars, drunks like high spirits. The taste of cinnamon is as overbearing as its fragrance, and the taste has a strong stimulus, not as smooth as daffodils. Tea soup in the mouth, with the tip of the tongue, the tip of the tongue will have a feeling of acupuncture. Wuyi people call this convergence. A good bubble of cinnamon, the fragrance will remain in the mouth for a long time, the tip of the tongue feeling for a long time. Because of this, cinnamon's strong taste is highly sought after by tea drinkers. For cinnamon, the secret is not to drink tea soup in the end is cinnamon or orchid bottom, but should be to feel the stimulation of tea soup to the mouth is strong enough. The two are the two main forces of rock tea, occupying the most important output of rock tea. In taste, the aroma of rock tea daffodil than cinnamon, and in taste of daffodil will be slightly better. The taste of daffodils is soft and the water feels smooth. At the entrance of narcissus, there is no obvious needling sensation on the tip of the tongue.
7 `& O1 X& i: U7. The basal leaves of Cinnamomum cassia are small and oval, with dense and sharp edge. the main veins of the leaves are obvious and red border is obvious.
. J$ ^4 D, }# `! O, KCompared with Cinnamomum cassia, the base of the leaf is thick, fat, thick, and the marginal teeth are blunt and loose. Narcissus and cinnamon account for almost half of the rock tea. Drinking daffodils and cinnamon is a very important step.