Ying De Hong #9 Black Tea
Selling fast! 60 people have this in their carts.
HURRY UP! SALE ENDS IN:
Guarantee Safe Checkout
Delivery: $2.99 or Free (if ordering $39+), Fast delivery: 6-15 business days, 72.8% delivered within 7 business days.
Wholesale more than 10 items, contact sales to get discounts.Package tracking, all links are guaranteed by standardized processes
Ying De Hong #9 Black Tea
Ying De Hong, alternately known as Ying Hong, hails from Ying De City in Guangdong Province, China, and stands as a highly esteemed black tea. Renowned for its compact, slender, and weighty leaves, Ying De Hong boasts a dark, glossy hue adorned with golden tips. This tea is distinguished by its profound and invigorating aroma, tinged with the essence of longan, a tropical fruit.
Regarding its flavor, Ying De Hong is smooth and luxurious, delivering a sweet and lingering aftertaste. It is particularly celebrated for its capacity to retain its flavor through numerous infusions, maintaining its character even after multiple brewings.
With a rich history dating back to 1959, Ying De Hong is crafted using large tea trees sourced from Yunnan and cultivated in Ying De City. The most prestigious variety, Ying Hong #9, is primarily harvested from the terminal buds, first leaf, and second leaf of the tea plants.
Ying De Hong has garnered widespread recognition, amassing numerous awards in both national and international tea competitions. Some of its notable triumphs include:
Victorious in the Chinese National Black Tea Competition in 1980.
Awarded the top rating in the Chinese Commercial Department's black tea competition in 1984.
Honored with the Chinese National Quality Silver Medal by the Chinese Food Industry Association in Nanchang, Jiangxi, in 1985.
Granted a Gold Award by the Paris Food Tourism Association in 1986, specifically for Ying De Hong No. 1.
Received another Gold Award at the International Exposition in 1991.
Secured a Silver Award at the Hong Kong International Food Fair in 1992.
These accolades underscore Ying De Hong's reputation as one of China's most renowned black teas, cherished for its distinctive taste profile and exceptional quality.
Tea Name: Ying De Hong (Ying Hong)
Origin: Ying De City, Guangdong Province
Visual Appearance: Leaves are compact, slender, and substantial. The color is dark and glossy, with golden tips.
Aroma: Deep and refreshing, with a hint of longan flavor.
Taste: Smooth and rich, with a sweet and enduring aftertaste. Suitable for multiple infusions.
Type: Black Tea
Harvest Season: April 2024
The Quick Way - 5 Easy Steps
Step 1
Rinse a teapot, small teacups and a small pitcher with hot water.
Step 2
Put one tablespoon of tea leaves in the teapot for every two people being served. Use more for large leaf tea or for a stronger taste.
Step 3
Place the tea leaves inside the teapot and pour in enough hot water to cover the leaves. Pour out the water immediately to rinse the leaves. Use to this chart for proper water temperatures.
Green TeaSilver Needle White Teasand most tea made from “tips” |
75C – 80C
|
Taiwan OolongTips Red/Black Teas |
90C – 95C
|
Black TeasPu-Erh (Bow-Lay)Te Guan Yin (Iron Buddha)Da Hong Pao (Cliff Tea)Lapsang SouchongPhoenix OolongAged White Teas |
95C – boiling
|
IMPORTANT NOTES:
-
Too much or too little heat for the tea you are making will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
-
*Boiling means when the water has just reached a slow boil with big bubbles. The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”.
-
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 95C C / 194 – 203 F.
Step 4
Empty the teacups and pitcher. Pour enough hot water into the teapot again to cover the leaves. Wait 8 - 10 seconds and pour the tea into the pitcher and serve, a little longer for a stronger taste. For additional brews, repeat Step 4, deducting two seconds for the second brew and adding two seconds for each additional brew.
Step 5
As the aromatic compounds in the tea leaves dissolve in the water, you will notice the subtle flavours of the tea begin to change with each brew. You will be amazed at the difference! To make tea taste even better, try making tea using Gong Fu Cha method, the traditional Chinese art of tea-making.
The Traditional Way Using The Gong Fu Cha Method
You will need:
-
Teapot - preferably a small Chinese Yixing teapot. These have the best heat handling properties for tea-making, as well as for developing the flavour. If you only have a large teapot, use the quantities of water as if a small teapot and tea shown on the charts.
-
Small teacups (similar in size to Japanese sake cups) or tiny bowls
-
Kettle
-
Pitcher - small glass or porcelain
-
Fine Strainer - to keep your tea clear and free of sediment
-
Tea Tray - A cookie sheet or large flat dish lined with a towel can make a good tray to prepare your tea on.
Step 1 - Warm The Teapot and Pitcher, Sterilize The Teacups and Strainer
The first step is to use the right size of teapot for the number of people you are serving. Most teas taste best when made using a Yixing unglazed clay teapot. Use this chart for the correct size of teapot for the number of people you are serving (use this amount of water if you are using a larger teapot). Pour some hot water into the teapot, pitcher, teacups and over the strainer to rinse, warm and sterilize them.
Size of Teapot |
Volume(ml / fl oz) |
Number of People Served |
#1 size |
70 / 2.4 |
1 - 2 |
#2 |
100 / 3.4 |
2 - 4 |
#3 |
175 / 6.0 |
3 - 5 |
# 4 |
225 / 7.6 |
4- 6 |
Referring to this chart, determine the correct water temperature for the type of tea you are making. Too much or too little heat will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
Green TeaSilver Needle White Teasand most tea made from “tips” |
75C – 80C
|
Taiwan OolongTips Red/Black Teas |
90C – 95C
|
Black TeasPu-Erh (Bow-Lay)Te Guan Yin ( Iron Buddha)Da Hong Pao (Cliff Tea)Lapsang SouchongPhoenix OolongAged White Teas |
95C – boiling
|
* Boiling means when the water has just reached a slow boil with big bubbles . The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”.
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 97C C / 194 – 206 F.
Step 2 – Rinse The Tea Laves
Empty the teapot and pitcher of the warming water. Place the measured amount of tea into the teapot using this chart and fill with the proper temperature water from the chart above. When pouring water in, allow the water to overflow the top of the teapot until the bubbles disappear and the water runs clear.
Size
|
Size of Leaves |
|||
Rolled Leaves
|
Less than 1 cm / 3/8 inches |
1 – 2 cm
|
2 - 4 cm
|
|
#1 size |
0.5 - 1 |
0.5 - 1 |
1 – 1.5 |
1.5– 2 |
#2 |
1.5 - 2 |
1.5 - 2 |
2 – 2.5 |
2.5 – 3 |
#3 |
3 – 3.5 |
3 – 3.5 |
3.5 – 4 |
4 – 4.5 |
# 4 |
4 – 4.5 |
4 – 4.5 |
4.5 – 5 |
5 – 5.5 |
This chart shows the amount of tea to use (in number of tablespoons) based on the size of the tea leaves you are using and the size of teapot. Adjust for personal taste.
Replace the lid and immediately pour off all the water (or a bit longer if using compressed tea) and shake out the last drops. Then tilt the lid slightly open on the teapot. This allows the heat in the teapot to escape and not “cook” the leaves so they can retain their aroma
Step 3 –The First Brew
Fill the teapot until the water flows over the top. Place the lid on the teapot and count the proper number of seconds using this chart. Adjust times to taste.
|
Rolled Leaves
|
Less than 1 cm / 3/8 inches |
1 – 2 cm
|
2 - 4 cm
|
Rinse the leaves |
4 - 8 seconds |
pour off the tea as quickly as possible |
1- 3 seconds |
2 - 4 seconds |
First Brew |
10– 15 seconds |
1 – 2 seconds |
9– 12 seconds |
2 – 15 seconds |
Second Brew |
8– 13 seconds |
2– 4 seconds |
8– 10 seconds |
10– 13 seconds |
Third Brew |
6– 10 seconds |
4– 6 seconds |
6–8 seconds |
8– 10 seconds |
Fourth Brew |
4– 10 seconds |
4– 6 seconds |
6– 8 seconds |
8– 10 seconds |
Fifth Brew |
6– 12 seconds |
8– 8 seconds |
8– 10 seconds |
10– 12 seconds |