Raw Materials and Craftsmanship

Raw Material

• Tea Variety: Yinghong No.9 is made from a large-leaf tea cultivar bred by the Guangdong Academy of Agricultural Sciences, adapted from Yunnan big-leaf tea for Yingde’s terroir.
• Growing Region: Grown in Yingde, Guangdong (a national geographical indication product), with a mild subtropical climate, abundant rainfall, and mineral-rich acidic red soil—ideal for tea growth.
• Plucking Standard: Hand-picked one bud with one leaf or one bud with two leaves to ensure tenderness and high content of internal substances (e.g., tea polyphenols).

Craftsmanship

• Process: Strictly follows full fermentation (80%–90%) black tea craftsmanship: withering → rolling → fermentation → drying → sorting.
• Key Controls:
  • Withering: 8–10 hours to reduce moisture to 58%–60%.
  • Fermentation: 25–28°C for ~8 hours to develop aroma and color.
  • Drying: 110–118°C to lock in flavor, final moisture ≤6%.
• Quality Assurance: 12 standardized processes with 470+ safety tests, free of pesticide residues, meeting organic tea standards.

Appearance, Aroma & Flavor

Appearance

• Dry Leaves: Fat, tight, and sturdy strips, blackish-brown and oily with abundant golden hairs (golden down).
• Liquor: Bright red with a golden ring at the cup edge, clear and translucent.
• Infused Leaves: Uniformly soft, bright red, and elastic.

Aroma

• High Fragrance: Elegant and long-lasting, dominated by honey sweetness and floral notes (orchid & osmanthus), with a subtle sweet potato undertone.
• Cold Aroma: Fragrance lingers even when cooled, a hallmark of high-quality Yinghong No.9.

Flavor

• Taste Profile: Rich, mellow, sweet, and refreshing—no bitterness or astringency.
• Mouthfeel: Smooth and thick with a long sweet aftertaste; highly infusion-resistant (8–9 infusions retain flavor).

Brewing Guide

Parameters

• Tea Quantity: 4–5g tea per 150ml gaiwan/teapot.
• Water Temperature: 90–95°C (avoid boiling water to prevent bitterness).
• Water Quality: Soft spring water or purified water recommended.

Steps

1. Warm Vessel: Rinse gaiwan/teapot with hot water to preheat.
2. Add Tea: Put 4–5g Yinghong No.9 into the vessel.
3. First Infusion: Pour hot water, steep for 3–5 seconds, then pour out quickly to retain floral sweetness.
4. Subsequent Infusions: Add 10 seconds per infusion; enjoy 8–9 infusions.

Tips

• Milk Tea: Use 5g tea, 200ml water, steep 5 minutes, add milk and sugar—rich and sweet.
• Cold Brew: 3g tea + 500ml cold water, refrigerate 6–8 hours—refreshing and sweet.

• Antioxidant & Anti-Aging: Rich in tea polyphenols, theaflavins, and thearubigins, which boost SOD activity, reduce lipid peroxidation, and fight free radicals.
• Digestive Aid & Warm Stomach: As a fully fermented black tea, it is warm in nature, promotes gastric juice secretion, aids digestion, and relieves stomach discomfort.
• Lipid-Lowering & Weight Management: Theaflavins inhibit fat cell growth and reduce fat accumulation, helping lower blood lipids and prevent obesity.
• Immunity Enhancement: Polyphenols and vitamins (carotene, vitamin C) enhance immune cell activity, improving disease resistance.
• Cardiovascular Protection: Helps dilate blood vessels, improve blood circulation, and reduce the risk of atherosclerosis.