Cassia is mainly produced in Guangxi, Guangdong, Yunnan, and Fujian provinces, more than in the autumn, and can be processed into four grades: Qiugui, Bangui, Guitong, and Guisui. Their economic values ​​are in turn different. The specifications for the collection and processing of various specifications of cinnamon are described below. First, harvest 1. Time: Processing different specifications of cinnamon must use different ages of cinnamon bark, according to traditional processing technology requirements, enterprise edge Guangxi with 10 to 15 years old bark; Bangui with more than 20 years of bark; Gui GM 5 to 6 years old bark or rough branches. It is best to peel trees every year in April-June and September. During these two times, the bark is rich in nutrients and sap, easier to peel, and the processed cinnamon has high quality. 2. Method: The enterprises border Guangxi, Bangui by 40 cm long, Gui Tong by 30 cm long, with a knife in the cut down on the tree trunk into a circle, deep to the xylem: Then respectively according to the enterprise edge Gui 10 cm, Bangui 15 cm, Gui Tong 9 cm width, with a knife in the two cut asked vertical cut, the knife edge or thin bamboo pieces inserted into the longitudinal cut, gently peel off each piece of bark. Second, processing 1. Enterprise edge Gui: just cut the ends of the bark bark, highlighting the laurel (cassette in the cork) spread to the soft booth, each piece of cinnamon in the middle of the wooden concave plate, the number The blocks are folded up, and the ends and the middle are tied tightly with ropes to make a piece of cinnamon roll into a trough. When the sun is spread to 40% dry, except for the tying rope and the splint, it is dried by weak light in the morning and evening. There are 4 grades of A, B, C, and D. Grade A: Foot dry, back nest, slightly oblique at both ends, skin fine and colorful, oily, no rupture, no belly, no mildew, each weighing 175 grams or more. Grade B: The foot is dry and the skin is slightly thick. The crack does not exceed 3 cm. Each piece weighs more than 160 grams. The remaining specifications are the same as those of the first grade. Grade C: The skin is slightly thicker, and the rupture does not exceed 4.5 cm. It is oily. Each piece weighs more than 150 grams. The rest of the specifications are the same as the Grade A. Grade D: Thick skin, many broken, oily, each weighing less than 150 grams. 2. Bangui: The cinnamon skin is softened, and each piece of cinnamon is sandwiched in a straight wooden splint. Then several pieces are stacked neatly together. The ends and the middle are tied tightly with ropes and dried till 90% dry. In other words, the rope is released, and the bark is stacked vertically and horizontally in a dry and ventilated place. The surface is pressed with stones for 1 month until the cinnamon is completely dried. Bangui A, B, C secondary; Grade A: foot dry, gray-brown skin, smooth and bright, curl flat, thin skin, thick flesh, oily, about 40 cm long, 12 to 13 cm wide, thick 0.6 cm or more, sweet and spicy. Grade B: The content of oil and color is worse than that of Grade A. The rest of the specifications are the same as Grade A. Grade C: The oil content and color are worse than those of Grade B. The remaining specifications are the same as Grade B. 3.Gui Tong: The peeled trunk and thick tree pieces will be softened in the sun and rolled into a neat single- or double-barreled cassia seed. Guitong is characterized by its footwork, brown color, thin skin and thick flesh, uniform reel size, oil content, sweet and spicy smell, no mildew, and no white spots. 4.Guigui crushed: The above-mentioned processing of a variety of specifications of the cinnamon peeled off and does not meet the processing specifications of the cinnamon, to net impurities, dried, Serve Gui broken. To dry feet, irregular patches, aromatic, sweet and delicious, no impurities are superior. After processing and drying the cinnamon, it is easily cracked and cracked under pressure, resulting in a reduction in the finished grade. Therefore, cinnamon packaging is best to use wooden boxes, can also use bamboo baskets or more rigid cardboard boxes. Packaged cinnamon should be stored in a dry place.
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