Wuyi Mountain Dahongpao cinnamon

Nutritional Value of Rock Tea (Yancha):

1.  Rich in Antioxidants: Contains polyphenols (e.g., catechins) and tea pigments (theaflavins, thearubigins) that neutralize free radicals, delay aging, and reduce cancer risks .

2.  Vitamins & Minerals: Includes vitamin C, E, and B-complex, as well as potassium, calcium, magnesium, and zinc, supporting immune function and metabolic health .

3.  Amino Acids: High in theanine and glutamic acid, which enhance mental clarity, reduce stress, and improve sleep quality .

4.  Metabolic Benefits: Caffeine and catechins boost metabolism, aiding weight management and fat oxidation .

5.  Cardiovascular Support: Lowers cholesterol and triglycerides, reducing risks of hypertension and heart disease .

Brewing Methods for Rock Tea:

1.  Tea-to-Water Ratio: Use 8g of tea leaves per 120ml water (1:15 ratio) for optimal flavor .

2.  Water Temperature: Boil water to 95–100°C to fully release aromatic compounds .

3.  Teaware: Prefer porcelain gaiwan or purple clay teapot. Rinse the vessel with hot water to warm it .

4.  Steps:First Rinse: Pour hot water over leaves and discard immediately to remove impurities .

a.  Steeping: For the first 3 infusions, steep 10–20 seconds. Gradually increase steeping time by 10 seconds for subsequent brews .

5.  Serving: Serve in small cups to savor the layered aroma and lingering sweetness .

Note: Adjust brewing parameters based on personal taste and tea quality.