The proper way for the final steps in processing Wuyi Cassia is a sequence of low temperature baking. There are, however, many producers who disregard finishing quality and over bake their productions. There are also those who label other things as Cassia.
Even within the definition of “properly” baked Cassia, there still is a spectrum of various degrees of fire intensity. The recent trend of under baking so as to give a more floral but grassy finish is not right. To me, the firely heat should not give you the “firely” sensation, or TCM hot symptoms. Cassia should be a rather neutral, or neutral warm tea.
Since you have got that tea already and it is giving you that TCM hot discomforts, and if you do not want to waste it, try to pack it well and store it away to mature it for three years. It should reasonably tine down its heat.
Any Wuyi tea, even those “hot” styles, should not be so overly fired that the TCM hot nature is over.
Depending on the final baking style, proper Cassia should be either the same neutrality in TCM property as a Phoenix Milan Xiang (Honey Orchid), or very slightly warmer, but not overtly so.
Since you bought that Phoenix Milan Xiang from Tea Hong, you should notice that there are two varieties of Wuyi Cassia there too. They too are different to suit different preferences. However, the Cassia Extraordinaire is my definition of an authentic traditional quality.
