One of the most famous, large leaf, hand-made Wuyi rock teas, these leaves stand up to several brewings. Deep roasted flavor with complex elements of spice and floral notes is complemented by the slight smokey taste absorbed from the wood fires used in processing. The name is roughly translated as "cinnamon." Brewing: 1.5 tsp, 190 deg, 1 min, 4 inf. A 10 sec. wash is recommended.