Ying Hong Nine, traditional black tea, 50 g
20.8
The deep and beautiful colour of the tea liquor of Ying Hong Nine resembles that of naturally sun-dried wolfberry.
The infused leaves of Tea Hong's Ying Hong Nine show the even and thorough oxidation of the tealeaves of Ying Hong Nine
Ying Hong Nine, traditional black tea, 50 g
US$20.8
廣東英德春茶 英紅九號
Prodigy Black Tea of Yingde
Although the ancestry of cultivar Ying Hong #9 was taken from the rugged mountains of Yunnan 60 years ago, the tea tree has acquired a very different characteristics in the much milder climate on the rolling hills of middle Guangdong. However, not all farms are able to produce a warm sweet black tea with a rich and smooth body as Tea Hong’s Ying Hong Nine. This patiently withered and oxidised selection is processed in the Guangdong style and optimally baked for its creamy characteristics and fruity accents. A prize-winning quality at great value.
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Net weight: 50 g (1.8 oz) in Kraft-alu pack
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Infusion tips
To enjoy a really full and smooth body with velvety tactility, use 2 g per 100 ml of 95°C water in a maximally 2 cup pot and infuse for 5 minutes. Decant all the liquor once time is up. To intensify the aroma, shorten the infusion time and increase the leaf to water ratio.
Additional information
| Shipping Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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| Tea category: | |
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| TCM character: | |
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| Vintage |
1 review for Ying Hong Nine, traditional black tea, 50 g
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Danhu Old Bush Song Cultivar, Phoenix dancong oolong, 40 g
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A very special Huangzhi Xiang
Cutting away from the main trail towards the more visited Zhongxin Yin and Lizai Ping, hidden away behind a spur, there is this tiny secluded enclave in Wudong by the name of Danhu. As the mecca of Fenghuang Dancong, where the oldest form of oolong is the de facto tea to produce, Wudong is one of the major mounts of the Phoenix Mountains. Outside of the 7 major villages listed administratively, there are actually many other small areas where a few or even a couple of households make up a small tea haven of their own. Shaded on the north of the dark rock mountain, it is cool here even at 4 pm on a summer day. The tea forests here are mostly bushes 2 to 3 meters tall. Occasional 3 to 5 meter ones, each occupying a circular clearing around them, growing gloriously with their wide-spread crowns. Tiny patches of vegetables grown here and there under tea trees. The few families here have been tea farmers since their grandfathers remembered. As to when the old bush for our Song Cultivar have been here, no one can really tell.
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Narcissus Classic, Wuyi yancha oolong, 40 g
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This tea may have the same name as some low quality tea used in dimsum restaurants but it certainly tastes differently. It is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
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Phoenix Classic, dancong oolong, 40 g
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Fenghuang Baiye:
Before Chaozhou Guest Hotel was privatised, this officially appointed lodging for visiting high-ranking government officials used to serve only classic style Phoenix oolongs in all of their restaurants*. Tea Hong’s Phoenix Classic could well be the special quality in the large white porcelain teapot on the breakfast table sitting next to bamboo steamers holding finely crafted dim sums for the privileged guests. All fine and quintessential characters of the classic Phoenix oolong can be found in this tea — Sweet, fruity, and lively with notes of peach and dried longan, lychee and sweet potato. A proud heritage of Guangdong oolong.
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Low-key and top-shelf, this Ying Hong #9 is really quite a beautiful display of what can happen in the cross-section between genetic expression and the influence of terroir.
I love the Yunnan-forward flavor profile coupled with the really smooth and fruity finish. The way the flavors develop and express themselves make for a unique experience.
The initial burst of flavor is malty and nectar-like, with the thick and robust presence one would reasonably expect from Yunnan black tea. Within a few seconds, the maltiness evaporates and leaves behind a really clean and fruity-sweet finish. The mouthfeel is very doughy and chewy, it doesn’t feel thin but rather like a very thick marshmallow.
The finish is superb – it’s so sweet, very low in astringency, has no bitterness, and retains a creamy character along with a distinct fruitiness that most certainly the result of an excellent and deeply nourishing environment for these transplanted genetics.