Product detailed description
Yinghong No. 9 Black Tea is a tea that at first glance appears rather unassuming. It carries the simple designation “number nine,” as if it were just another entry in a long line of breeding experiments. And yet, it is precisely within this modesty that a story begins to unfold - one that clearly reflects how Chinese tea has evolved over the course of the 20th century. No longer only a tradition passed down from generation to generation, but also a conscious work with the plant, the landscape, and the nature of taste itself.
Its home lies in the region of Yingde in Guangdong province, where the Ying Hong brand itself was established. Its origins date back to 1951, when the state-owned tea enterprise Yinghong Overseas Chinese Tea Farm was founded. From here, Yingde black tea began its journey into the world as an export product representing China. This enterprise was not merely a plantation, but also a center of research and cultivation, where different tea cultivars were systematically studied and developed. Over time, one of the richest collections of tea plant varieties in China was established here, enabling the long-term development of new tea types. In the 1950s and 60s, Yingde also played an important economic role, as black tea was among the key export commodities. During the second half of the 20th century, a distinct style of black tea gradually took shape here - different from traditional regions such as Yunnan or Anhui. More refined, more aromatic, and more focused on fragrance than sheer strength.
Ying Hong #9 emerged as the culmination of this development. Its foundation lies in the large-leaf tea variety from Yunnan, which was gradually refined and adapted to local conditions. This process took decades and involved extensive research as well as the collection of genetic resources from various parts of the world. It was only in the 1990s that a stable cultivar was established—one that combined a rich internal composition with a distinctive aromatic profile ideal for black tea production.
For a fuller and more expressive taste, we recommend using a larger amount of tea than with typical black or dark teas. An ideal ratio is approximately 1.5× more leaf, around 6–8 g per 250 ml of water. Brew with water at 95–100 °C for approximately 3–5 minutes, depending on the desired intensity. The higher concentration allows deeper notes of cocoa, dark chocolate, malt, and dark honey to fully develop, while lighter preparation may leave these flavors less pronounced. The tea also works very well with milk or as a base for iced beverages.
For traditional gong fu preparation, we recommend approximately 7–9 g of tea per 100–120 ml of water. A porcelain gaiwan or small clay teapot works best. Use water at 95–100 °C. The first infusion may be briefly rinsed. Subsequent infusions can begin around 10–15 seconds, gradually increasing the steeping time. A higher leaf ratio is important here – this is what allows the tea to reveal its dense texture and flavors reminiscent of cocoa, malt, roasted grains, and dark chocolate, while the Jin Hua contributes a softer, subtly sweet finish.
Our tea is laboratory-tested and comply with EU quality and safety standards. A warm sweet black tea with a rich and smooth body.
