肉桂 醇不过水仙，香不过肉桂

肉桂是茶叶名也是茶树品种名，茶树生长在武夷山岩石的缝隙当中，武夷山的地质呈酸性，矿物质含量丰富，茶树的根系深入到地下，吸收了烂石砾壤中丰富的营养，这些营养被输送到枝叶当中，肉桂的鲜叶当中也饱含着丰富的矿物质。这些矿物质当中含有种类较多数量也较多的芳香物质。内含物质丰富的鲜叶，经过精致的加工工艺，使得武夷山肉桂茶有着沁人心脾的果香。

目前肉桂也是武夷山主要生产的品种之一，茶树的栽培已经达到了一定的规模，经过茶叶专家们不断的摸索，肉桂的制作工艺已经纯熟。武夷山的肉桂栽培采用的都是无性繁殖技术，所谓无性繁殖就是扦插，用扦插这种方法来种植茶树可以保证所有的茶树都品质一致。茶树只会在不同的种植区域呈现出比较细微的差异。特定区域的所采制的肉桂茶，果香味会明显优于其他产地的肉桂茶，称为果香肉桂。

果香肉桂的采摘时间在每年的五月上旬，采摘鲜叶时非常有讲究，雨天不采，阴天不采，晴天有露水也不采，只在晴天无云的上午进行采摘。在新稍的顶叶长开到一半的时候开始采摘，采摘的时候采二或三叶，要求有一定的成熟度，这样鲜叶中的养分才够充足，制成成茶之后香气才更馥郁，滋味才更丰富。

在果香肉桂的制作过程中，萎调是形成茶叶香气基础的一个过程，这在果香肉桂的制作过程中是比较重要的一步。摇青更是果香肉桂的关键程序，决定了果香肉桂最终的品质。

人们常说药不能多吃，但茶可以常喝。茶在中医里来说是药食同源的一种食材（茶可以饮用也可以做菜）和饮料，很多药方中含有茶，茶在养生方面的应用也很广泛。果香肉桂的茶性比较温热，对于畏寒怕冷的人来说是一个不错的日常饮料，它能够通过温暖脾胃，把热量逐渐传到全身，然后加快人体的血液循环，有着补脾益气的作用。从果香肉桂绿褐色的颜色来说，在五行中是属土的，人体当中脾这个器官也是属土的，所以常喝果香肉桂可以对脾这个器官起到很好的养护作用。

Cinnamon is the name of tea and the name of the variety of tea trees. Tea trees grow in the crevices of the rocks in Wuyi Mountain. The geology of Wuyi Mountain is acidic and rich in minerals. The roots of the tea trees go deep into the ground and absorb the rich nutrients in the rotten gravel soil. Transported to the branches and leaves, the fresh leaves of cinnamon are also full of rich minerals. These minerals contain a greater variety of aromatic substances. The fresh leaves that are rich in substances have undergone exquisite processing, which makes Wuyishan cinnamon tea have a refreshing fruity aroma.

At present, cinnamon is also one of the main varieties produced in Wuyi Mountain. The cultivation of tea trees has reached a certain scale. After continuous exploration by tea experts, the production process of cinnamon has become proficient. The cultivation of cinnamon in Wuyi Mountain adopts asexual propagation technology. The so-called vegetative propagation is cuttings. Using cuttings to grow tea trees can ensure that all tea trees are of the same quality. Tea trees show only subtle differences in different growing areas. The fruity aroma of cinnamon tea picked from a specific area will be significantly better than that of cinnamon tea from other origins, which is called fruity cinnamon.

The fruit-flavored cinnamon is picked in the first ten days of May every year. It is very particular about picking fresh leaves. It is not picked on rainy days, not on cloudy days, and not when there is dew on sunny days. It is only picked in the morning when it is sunny and cloudless. Start picking when the top leaves of the new leaves are half open. When picking two or three leaves, a certain degree of maturity is required, so that the nutrients in the fresh leaves are sufficient, and the aroma will be more fragrant after it is made into tea. , the taste is richer.

In the production process of fruity cinnamon, withering is a process that forms the basis of tea aroma, which is a more important step in the production process of fruity cinnamon. Shaking is the key procedure of fruity cinnamon, which determines the final quality of fruity cinnamon.

People often say that you can't take more medicine, but you can drink tea often. In traditional Chinese medicine, tea is a kind of food and medicine with the same origin (tea can be drunk or cooked) and beverages. Many prescriptions contain tea, and tea is also widely used in health care. The tea of fruity cinnamon is relatively warm, and it is a good daily drink for people who are afraid of cold. It can warm the spleen and stomach, gradually transfer the heat to the whole body, and then speed up the blood circulation of the human body, which has the effect of nourishing the spleen. gas effect. From the green-brown color of fruity cinnamon, it belongs to the earth in the five elements, and the spleen is also an organ of the human body, so drinking fruity cinnamon regularly can play a good role in the maintenance of the spleen.