The Effects and Uses of Cinnamon: Brewing Methods and Techniques
Cinnamon, also known as Yugui (玉桂), Mugui (牡桂), Yushu (玉树), Daguai (大桂), Lagui (辣桂), Pingan Tree (平安树), and Chinese Cassia (中国桂皮), is the dried bark of the Cinnamomum plant from the Lauraceae family. It is harvested in autumn and dried in the shade. Cinnamon has the properties of warming the body, assisting yang, returning fire … Read more