About this item
Premium Origin: Yinghong No. 9 tea hails from Yingde, Guangdong, known for its pristine tea gardens and humid climate, perfect for nurturing the finest tea leaves.
Golden Tips: Handpicked young leaves and golden tips define this tea, offering a luxurious visual appeal and a rich, malty flavor with honey undertones.
Complex Flavor: When brewed, it reveals a robust and full-bodied profile, with notes of cocoa and sweet potato, delivering a harmonious and satisfying tea experience.
Cultural Heritage: Yinghong No. 9 tea is a testament to the rich tea traditions of Guangdong, celebrated for centuries for its unique character and exceptional quality.
Global Appeal: Beyond its local acclaim, Yinghong No. 9 tea has gained worldwide recognition, making it a global favorite among tea enthusiasts seeking the best of Chinese tea culture.
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Fresh leavesBlack tea production begins with the plucking of the top two leaves and the bud from the tea plant. The timing of the plucking is crucial and depends on the specific type of black tea being produced. |
WitheringAfter plucking, the tea leaves are spread out on trays or in baskets. They are exposed to the air, and sometimes withering can be facilitated by fans. This process reduces the moisture content of the leaves and makes them pliable for rolling. |
RollingThe withered leaves are then gently rolled to break their cell walls. This process releases enzymes and essential oils, initiating oxidation. Rolling can be done by hand or using machines, and it helps shape the tea leaves and determines the eventual flavor profile. |
OxidationThe rolled leaves are spread out in a cool, humid environment to allow for controlled oxidation. During this stage, the leaves will turn from green to a coppery red or dark brown, and their flavor and aroma will develop. The duration of oxidation varies depending on the desired type of black tea. |
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Firing (Drying)To stop the oxidation process, the leaves are subjected to high temperatures through firing. This "fixes" the tea, preserving its color and flavor. The firing process can be done in ovens, woks, or through hot air. |
Sorting and GradingAfter drying, the tea leaves are sorted and graded based on size, quality, and appearance. The highest-quality leaves are carefully selected for premium black teas. |
Blending (Optional)In some cases, various batches of black tea are blended to achieve a consistent flavor profile, especially in the production of popular black tea blends. |
PackagingThe final step involves packaging the black tea for distribution and sale. Proper storage in airtight containers is essential to maintain freshness. |
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Kung fu tea brewing methodUsing the traditional Chinese soaking method, using kung fu tea set, hot water brewing and drinking. It is recommended to throw 3 to 5 grams of tea leaves and inject hot water at 203℉~212℉.（According to personal taste and the size of the teapot, appropriate amount of tea can be put in.） |
Boil the teaUse a clean teapot, add water to boil, put 8~10g tea into the teapot, cover the pot, continue to cook for 3~5 minutes, you can enjoy the drink. Continue to drink directly add water, boil can drink, can be repeated water storage 2~3 times.（According to personal taste and the size of the teapot, appropriate amount of tea can be put in.） |
Traditional high teaPut an appropriate amount of tea in the pot, add 203℉~212℉ hot water, wait for 2~3 minutes, pour the tea soup in the pot into cups. You can add any ingredients you like to the teapot, such as honey, milk, lemon, mint, etc.（According to personal taste and the size of the teapot, appropriate amount of tea can be put in.） |
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