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Ying Hong No. 9
Guangdong
Ying Hong No. 9英红9号
yīng hóng jiǔ hào
- Origin
- China (中国), Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qingyuan Prefe...
- Tea type
- Guangdong
- Caffeine Level
- High
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Ying Hong No. 9 — premium red tea from Guangdong with sweet potato, honey and dried fruit aromas, recognized as a 'world-class highly aromatic tea'.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 5 g per 150 ml water (gongfu method); 3–4 g per 200–250 ml (European method).
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice, allowing full aroma revelation; Yíxīng teapot (宜兴紫砂壶) from red or brown clay; porcelain teapot.
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C (not boiling water — to preserve delicate aromatic compounds).
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Guangdong
- Category
- Elite red teas of China; flagship variety of Yìng Dé Hóng Chá (英德红茶, Yīngdé Hóngchá) — "red tea from Yingde," which ranks among the ...
- Coordinates
- Approximately 24°10′ N, 113°25′ E (central zone of Yingde County).
- Origin
- China (中国), Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qingyuan Prefecture-level City (清远市, Qīngyuǎn Shì), Yingde County-level City (英德市, Yīngdé Shì). Tea gardens...
Taste
- Dry Leaf Appearance
- Tightly rolled, elastic tea particles in the form of strips or slightly curved "eyebrows." Color — from dark brown to black with oily luster, abundant golden and reddi...
- Dry Leaf Aroma
- Rich, warm, enveloping. Leading notes: sweet potato (薯香, shǔ xiāng — characteristic "calling card" of Ying Hong No. 9), honey, malt, dried fruits (prunes, apricots, ra...
- Liquor Aroma
- Bright, intense, highly lifting (高锐, gāo ruì). Sweet potato and honey notes dominate, supported by fruity (apricot, ripe plum), malty and caramel undertones. Floral compone...
- Liquor Color
- Red-amber (红艳明亮, hóng yàn míng liàng), rich, clear, with characteristic golden rim (金圈, jīn quān) around the edge of the cup — a sign of high theaflavin cont...
- Spent Leaves
- Whole, elastic leaves of reddish-brown color, evenly unfolded. In highest grades — abundance of golden-orange buds. Spent leaves soft, tender, bright red, glossy (嫩明红亮).
- Taste
- Full, rich, velvety. Taste formula is classically described as "strong, powerful, fresh, brisk" (浓、强、鲜、爽, nóng, qiáng, xiān, shuǎng). Tea body is dense, swee...
Details
- Oxidation
- 85.000000 - 95.000000
- Leaf Shape
- Strip
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Cultivar
- Ying Hong No. 9 (英红9号, yīng hóng jiǔ hào) — a cultivar of the species *Camellia sinensis* (L.) Kuntze, selected by clonal selection from the Yunnan large-leaf populati...
- Picking
- Due to early awakening and long vegetation period, harvest is possible from March to November. Spring harvest (春茶, chūnchá) is considered most valuable, especially early sp...
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