Every Leaf Carries a Story

Behind every cup of Yinghong No.9 lies a journey — from ancient tea origins to modern craftsmanship. Discover how Yingde’s landscape, climate, and generations of tea-making expertise shape one of China’s most celebrated black teas.

Discover Yinghong No.9

WHERE THIS TEA COMES FROM

Yinghong No.9 Black Tea originates from Yingde, located in northern Guangdong Province, southern China—one of the country's most important black tea-producing regions.
The story of this tea took a pivotal turn in 1956, when precious Yunnan large-leaf tea seeds were introduced to Yingde for trial cultivation. Originally native to high-altitude plateaus, these tea plants found their perfect harmony in Yingde's warm, moist red soil and abundant rainfall.
Historically, Yingde has played a key role in the evolution of Chinese black tea production. Over time, the region developed specialized processing techniques specifically tailored to these newly adapted large-leaf tea varieties, focusing on improving oxidation control, refining smoothness, and enhancing consistency in flavor.

WHAT'S ACTUALLY IN THE CUP

Dry Leaf Aroma (Caramel & Dried Fruit): The dry tea leaves are deep brown with a glossy appearance, carrying distinct notes of caramel and dried fruit.
Hot aroma (sweet floral and honeyed sweet potato): Upon infusion, the distinctive sweet potato and honey notes derived from Yunnan large-leaf tea genetics emerge immediately, accompanied by delicate floral undertones reminiscent of rose and osmanthus.
Warm Tasting (Ripe Fruit & Cocoa): The tea liquor is rich, robust, and fresh upon entering the mouth. The complexes of theaflavins and amino acids reveal notes of ripe fruits like lychee and longan, alongside a premium cocoa aroma.
Cold Cup Lingering (Cold Honey & Mint): After finishing the tea, a cold honey aroma lingers at the bottom of the cup for over 10 minutes, carrying a faint, refreshing hint of mint.

FROM FRESH LEAF TO FINISHED TEA

Yinghong No.9 Black Tea using selected large-leaf tea cultivars originally derived from Yunnan tea plant varieties. Its production combines traditional Chinese black tea craftsmanship with modern process control to achieve a consistent and refined flavor profile.
Harvesting
Only one bud with one or two young leaves is hand-selected. Fresh leaves are picked in the morning under stable weather conditions to ensure purity and consistency.
Withering
Leaves are spread under controlled airflow for 10–12 hours, reducing moisture by 30–40% and softening the leaf structure. This step prepares the leaves for oxidation.
Rolling
The withered leaves are transferred into large rolling machines designed for large-leaf tea.Through controlled pressure, leaf cell walls are broken, allowing natural juices to be released and coat the leaf surface.
Oxidation
In a controlled environment (27–29°C, 90–95% humidity), leaves oxidize for around 6 hours. Tea polyphenols transform into theaflavins and thearubigins, developing sweetness, aroma, and a copper-red color.
Drying
A multi-stage drying process reduces moisture to below 6% and stabilizes flavor, enhancing sweetness and aromatic depth.

HOW TO BREW IT

Gongfu Method
5g leaf per 100ml vessel
Water: just off the boil (200–205°F / 93–96°C)
First steep: 10–15 seconds, rinse not required but optional
Add 5–10 seconds per subsequent steep
Expect 8–12 infusions before flavor fades
Everyday Method
1 tsp leaf per 8oz cup
Water: 200°F (93°C)
Steep 3 minutes
Re-steep once at 4 minutes — don't throw the leaves out after one cup

WHY YINGDE DEFINES THIS TEA

Yinghong No.9 Black Tea is deeply shaped by its origin in Yingde, northern Guangdong, where a unique combination of karst landscape, mineral-rich red soil, and subtropical climate defines its terroir.
The region’s warm and humid conditions support steady leaf growth and natural sweetness development, while significant day–night temperature variation in the karst terrain enhances the synthesis of aromatic compounds, resulting in greater fragrance intensity and complexity. At the same time, the acidic red soil improves the tea plant’s absorption of key minerals such as phosphorus and potassium, contributing to a fuller aroma and deeper flavor structure.
Surrounded by misty hills and limited direct sunlight, the slow-growing environment further concentrates flavor compounds, reduces bitterness, and enhances balance. Together, these geographic factors shape Yinghong No.9 into a tea characterized by natural sweetness, refined aroma, smooth texture, low bitterness, and a well-rounded body, where geography itself becomes the foundation of its flavor.