What other scents does the cinnamon flavor of Wuyi Rock Tea have besides the cinnamon aroma?

As the leading star of oolong tea, cinnamon has always been renowned for its aroma.
The saying "No aroma surpasses cinnamon" is the best proof of this.
When reviewing the resume of cinnamon, aroma remains the key point, adding a rich and colorful chapter to the history of cinnamon's fame.
As recorded in "The Compilation of Famous Oolong Tea Varieties": "... The appropriate picking period for spring tea is in early May. When making oolong tea, the quality is excellent, the shape is tight, the color is dark and sandy green, with bright red dots, and the aroma is rich and sharp like cinnamon, the taste is smooth and sweet, and the 'rocky flavor' is prominent..."
A few words highlight the aroma of cinnamon, which is rich and sharp like cinnamon.
This cinnamon-like aroma is unique in the oolong tea world and is the only one of its kind.
Such a distinctive aroma, passed down by word of mouth, will give tea lovers a preconceived notion - cinnamon, only has cinnamon-like aroma.
However, tea lovers should not think that cinnamon is just a dull fellow, with only cinnamon-like aroma.
In terms of the richness of aroma, cinnamon will never be defeated.
Cinnamon, what kind of aroma does it have?
The key point is that cinnamon's aroma is not just one type.
From a macro perspective, cinnamon's aroma has two major categories.
1. Variety aroma
2. Processing aroma
Variety aroma is an essential smell for every type of cinnamon.
However, depending on the planting area and production process, the cinnamon-like aroma will have differences in depth and intensity.
For example, cinnamon grown on hillsides has strong sunlight, and the cinnamon-like aroma is intense and flamboyant. Cinnamon grown in pits and gullies has a slightly more restrained aroma, not like a small thorn, but still rich and sharp.
Processing aroma is the embellishing part of cinnamon.
Through processing, the aroma of cinnamon can be made more abundant and more variable.
Let's introduce first, the most traditional and classic aroma of cinnamon - cinnamon aroma.
What kind of aroma is cinnamon aroma?
Cinnamon aroma is the best reference, named cinnamon.
Yes, you didn't miss it, it's the cinnamon in the seasonings.
Just from the cinnamon aroma smelled in the tea, it is not as intense as the seasonings, and the overall feeling is sharp, high, and rushes to the nose.
The first time you smell cinnamon aroma, you will think it has an astringent flavor.
Someone asked again, what kind of flavor is an astringent flavor?
To explain simply, it is a flavor that smells sharp, like a small knife, and has a spicy or refreshing sensation when drunk.
In traditional cinnamon aroma tea, the astringent flavor is more prominent.
Cinnamon with a strong cinnamon aroma can quickly stir up a storm in the mouth, the aroma rushes straight into the nose, instantly opening the passageways.
In traditional Chinese medicine's four properties and five flavors, the astringent flavor can disperse, promote qi circulation, open blood vessels, and promote blood circulation and metabolism.
This is why some tea lovers often feel a sense of overall relaxation after drinking cinnamon.
This is not because cinnamon has any magical special effects, but precisely because this kind of aroma, cinnamon-like, can disperse and promote qi circulation.
In addition to cinnamon-like aroma, cinnamon also has floral aroma and fruity aroma.
Floral aroma and fruity aroma are the popular flavors of cinnamon in recent years.
These two aromas are closely linked to the processing.
During fermentation, if it is slightly lighter, it is easier to retain the cinnamon-like aroma of cinnamon. By the way, most of the low-boiling-point aromas are retained. After roasting, it is more likely to have floral aroma.
Cinnamon with floral aroma is more favored by new tea lovers.
The fragrant and rich floral aroma will slightly overshadow the cinnamon-like aroma, showing off a little. The sweet and rich floral aroma can instantly raise the tea-drinking enthusiasm of new tea lovers.
Unfortunately, the territory of cinnamon still belongs to the cinnamon-like aroma.
After floral aroma, it is still the sharp cinnamon-like aroma that rules.
If the fermentation is heavier, it is more likely to have floral and fruity aroma.
As the previously tasted honey peach cinnamon was a work of heavy fermentation. Sweet like honey peach, with the traditional cinnamon aroma, this is a seemingly strange but actually quite harmonious aroma combination.
Even old tea lovers do not reject fruit-flavored cinnamon. This sweet watermelon flavor is still quite appealing.
There are various story versions about the generation of floral and fruity cinnamon aroma.
【The Most Down-to-Earth Version】
On a certain day in a certain month of a certain year, a tea-making master took a shortcut and dozed off during the fermentation process. As a result, the cinnamon fermentation was excessive.
However, the tea leaves couldn't be wasted. So, the previous roasting method was still used. The tea was slowly simmered over low heat to roast the cinnamon to a moderate intensity.
After the tea was made, it indeed lacked the traditional cinnamon aroma and instead had a sweet fruity aroma.
With a侥幸 mentality， this "damaged" cinnamon was sold.
Unexpectedly， it received extremely high praise.
From then on， fruit-flavored cinnamon became extremely popular.
Do you think this story sounds familiar？ It's quite similar to the origin of Zhengshan Xiaozhong tea， which was also a beautiful accident.
History always has astonishing similarities.
【The Most Scientific and Rigorous Version】
Due to the booming market of cinnamon， more and more new tea enthusiasts joined the tea-drinking army.
As the leading star， cinnamon naturally ranked among the top three in the "must-drink rock tea for beginners" list.
However， traditional cinnamon with its cinnamon aroma was considered strange by new tea enthusiasts and was difficult to accept.
So， the enterprising tea farmers， in order to meet the market taste， drew inspiration from the successful cases of some high-aroma varieties.
After numerous attempts， they finally created cinnamon with floral aroma!
Look， how inspiring!
After listening to this story， having fun， and returning to reality， no matter whether the emergence of floral-flavored or fruity-flavored cinnamon was intentional or accidental， it cannot change the current situation where cinnamon with floral and fruity aromas is in high demand.
How to experience the aroma of cinnamon?
The floral， fruity， and cinnamon aromas of cinnamon cannot be experienced by smelling the dry tea aroma. Instead， it needs to be achieved through brewing.
To fully experience the aroma of cinnamon， it is recommended that you brew at 100°C.
High-temperature brewing can "drive out" the aromatic substances in the tea leaves.
These high-temperature aroma substances will attach to the lid and fall into the water， allowing us to perceive them.
For the best method of smelling the lid aroma： inhale continuously and quickly.
The floral， fruity， and cinnamon aromas will attach to the lid. When smelling the aroma， it is best to do so while it is still hot.
After lifting the lid， place it under the nose and inhale twice in a row， with a fast frequency.
If you only inhale once or at a slow frequency， it is difficult to trigger resonance in the nasal cavity， and the aroma perceived will be relatively weak.
Smelling the water aroma is also essential when drinking tea.
Good tea， when the aroma falls into the water， can be felt effortlessly.
If you have a smoking friend or a tea lover with a thick tongue coating， to experience the aroma of cinnamon， it is best to use the method of sipping tea.
Sipping tea is like using a straw to drink milk. Forcefully inhale， use the mouth as an amplifier， and the tea aroma will vibrate in the mouth， allowing you to fully experience the rich aroma of cinnamon.
In this way， you will completely feel the rich aroma of cinnamon!
Floral and fruity aromas are the embellishing aromas of cinnamon， while the cinnamon aroma is the most essential aroma of cinnamon.
In terms of rock tea varieties alone， a cinnamon can have no floral or fruity aroma， but it cannot do without the cinnamon aroma. Just like a person of yellow skin， he can be short in height， but he cannot do without yellow skin and black eyes.
The essence cannot be discarded， and one must not forget one's roots.
Some people also say that it is increasingly difficult to drink traditional cinnamon with its cinnamon aroma nowadays. Most of the cinnamon is now floral-flavored or fruity-flavored cinnamon.
In this regard， Ma Hua just wants to say： Popularity is a circle. Someday in the future， traditional cinnamon with its cinnamon aroma will return to its peak state.
Now， please fully experience the beauty brought by the floral and fruity aromas of cinnamon！