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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Taste profile
Nose: Floral, sweet and creamy aroma in an overtone of woody fragrance with accents of fresh and sun-dried lychee and touches of spices. Palate: Full and smooth body that is bright and velvety in the mouth. Low in astringency with a slight ting of acid. Finish: Sweet aftertaste with hints of the fruit. Lasting after-aroma.
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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Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Tea Hong's Huangshan Maofeng Supreme is always plucked with one or two tiny immediate leaves before Spring Equinoix, and always before Qing Ming. Always from the few small family tea farms in the high mountains that we buy from. It is a rare quality even in the market in Huangshan, and if you ever found it, would be at a much higher price. Working directly with producers is a principal at Tea Hong. While offering quality at a reasonable price is one immediate benefit that you as a consumer can enjoy, there are more important reasons and not so immediate results that we aim at. Your patronage means great support for our cause.
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Produced using a Phoenix native cultivar Da Baiye ( i.e. Big White Leaf ), and has certain taste similarity as the rarer Song Cultivar Huangzhi Xiang, this tea is popular amongst traders for use as a substitute for the pricier label. Tea Hong’s top quality selection, Big White Leaf is certainly a good demonstration of how this tea can fool the lesser experienced connoisseurs. That said, however, the trained tongue can certainly tell it is a fine tea on its own for the uniqueness in its floral aroma, silky texture and soft, smooth body.
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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.