Yingde Black Tea - Ying Hong #9
Yingde Black Tea - Ying Hong #9
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This fascinating black tea is made from the Ying Hong #9 cultivar with a honey-floral aroma and hints of maple syrup sweetness. The texture is creamy and velvety without any astringency. The aftertaste is enduring and malty sweet.
From all the Yingde black teas we've tasted, this Ying Hong stood out with its refined taste and excellent endurance: you can easily get 15 steeps of tea with the traditional brewing method. All in all, this is by far our favourite niche black tea from Guangdong province. We highly recommend it to tea enthusiasts who also enjoy black teas from Yunnan and Fujian.
Yingde County
As China's majority of artisan teas are produced in Yunnan, Zhejiang, Fujian and Anhui, it's the Guangdong province which boasts the largest population of affluent tea aficionados. The province lacks a lengthy tea cultivating history, but the humid, subtropical climate and plentiful rainfall make the area ideal for cultivating tea. Thus, it's only natural for locals to produce their own unique teas and cater to local taste.
In the 21st century, Yingde county has emerged as the most reputable region for producing Guangdong's best black tea. Small-scale black tea farms have sprouted up in the area with a bright future ahead of them. The farm owners are encouraged by success of fellow farmers in Guangdong's phoenix mountains, who have successfully produced oolong teas that rival those from the renowned Wuyi mountains of Fujian.
Ying Hong Jiu Hao Cultivar
Ying Hong #9 is an carefully cultivated tea plant variety, developed in 1961 from a Yunnan big-leaf cultivar. Certified as a provincial-level variety in 1986, it has been lauded for its early sprouting, long growth period, and high suitability for black tea production. Its plants are tall with a semi-open appearance, dense branching, and large, oval-shaped leaves. The leaves characterised by a light green color, gloss, slight inward folding, and wavy edges. The petals are yellow-green, fuzzy, and every sprout contains three leaves.
Origin
Origin
- Brand: Teasenz
- Year: 2026
- Season: Spring
- Origin: Yingde county
- Varietal (cultivar): Yingde #9
- Type: black tea
Shipping, Returns & Payment Methods
Shipping, Returns & Payment Methods
Delivery time: EU delivery takes 1–10 days. For country-specific estimates, please see the Shipping Info page at the bottom of our website.
No import taxes: We ship from our EU warehouse. Customers in the EU will not be charged import taxes upon delivery. All applicable taxes are included in our prices.
Free shipping: From €65 to the Netherlands, Belgium, France, Germany, Luxembourg, and Ireland. From €85 to most other EU countries and the UK.
Returns: We offer a 30-day return period.
How to prepare Yingde #9
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Normal/Western method
Shop Teapots / MugsTemperature: 90 °C
Time: 3 minutes
Tea/water: 4 grams / 500 ml water
Tea utensils: Large teapot / mug
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Traditional/gongfu method
Shop GaiwansTemperature: 90 °C
Time: 10 seconds
Tea/water: 5 grams / 100ml water
Tea utensils: Gaiwan / Yixing teapot
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Cold brewing
Shop Cold Brewing BottlesTemperature: Store in fridge
Time: 9 hours
Tea/water: 8 grams / 1 litre
Tea utensils: Bottle / Pitcher
How this black tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Rolling
Leaves are rolled, breaking down the surface cells and promoting oxidation.
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Oxidation
Rolled leaves are oxidized in bamboo baskets covered with a cloth.
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Drying
The oxidized leaves are dried to reduce moisture to a minimum.
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Sorting
The tea leaves are sorted manually or mechanically.
Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.