First produced mechanically in 1959, Yingde black tea is from Yingde, a town which is praised as “home of black tea” in Guangdong Province, China. This tea is made from the tea plant varietal No.9 which is originated from the Yunnan Big Leaf Cultivar called Yunnan Daye Zhong and which was planted in Guangdong province since then. As a result of the research carried out by the Guangdong Tea Research Institute, the new cultivar was bred and named as Ying Hong No. 9 or Ying Hong Jiuhao or Yingde Hongcha.
It is produced through withering, rolling, fermentation, gross fire, and complete fire. The main characteristics are “strong soup, rich flavor and lasting aroma”; the shape is tight and fine, the body is fat, even and beautiful, the color and luster is bright, the liquor color is red and bright. When infused, the leaves turn the water into brilliant red color and the brew has a peppery taste with a hint of sweetness at the end. Brewed tea delivers amazing full,mellow and thick taste with hints of dark chocolate, caramel, nuts and port wine and lingering long lasting sweet aftertaste and honey like aroma. No matter how long it is brewed, it maintains its smoothness and mellowness. Mixed by milk and white sugar, the black tea enjoys fascinating color, taste and aroma.
Brewing Guide: You may measure a teaspoon of leaves per 6 to 8 oz of water, rinse the leaves, and then steep in water around 195-205 degrees F. for between 3 and 5 minutes. You'll know where you prefer to end the extraction by the depth of flavor and level of astringency you like best.