Yingde Hong Cha is a very rare black tea from Guangdong Province, made from the tea plant varietal No.9 which is originated from the Yunnan Big Leaf Cultivar called Yunnan Daye Zhong that was planted in Guangdong province since 1959. As a result of the research carried out by the Guangdong Tea Research Institute, the new cultivar was bred and named as Ying Hong No. 9 or Ying Hong Jiuhao or Yingde Hongcha.
- Brewed tea delivers amazing full,mellow and thick taste with hints of dark chocolate, caramel, nuts and port wine and lingering long lasting sweet aftertaste and honey like aroma. No matter how long it is brewed, it maintains its smoothness and mellowness.
- This black tea is suitable any kind of tea pot, but we suggested Claypot suits much better.
Traditional Kung Fu Tea: Warm up the tea pot with the boiling water, put 4-6 grams of tea, and pour small amount of the boiling water into the tea and pour out.
Then pour boiling water (100°C / 212°F) and cover tea pot for 15-25 second for first serving, the tea must totally separate after time out. Next infusion can be add extra 10-20 sec on each, up till 5 to 6 infusions.
Regular Big Teapot: Warm up the tea pot with the boiling water, put 6-8 grams of tea, and pour small amount of the boiling water into the tea and pour out.
Then pour boiling water (100°C / 212°F) and cover tea pot for 1-2 minutes for first serving, the tea must totally separate after time out. Next infusion can be add extra 1 min on each, only up till 2 to 3 infusions. This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 20 sec to 5 minutes.
Origin: Guangdong Province, China.
Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.