Ying Hong No. 9

Tea type
Black Tea
Black Tea
Astringent, Bitter, Cocoa, Drying, Malt, Tannin
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Edit tea info Last updated by Daylon R Thomas
Average preparation
200 °F / 93 °C 2 min, 30 sec 5 g 8 oz / 236 ml

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From Spirit Tea

The Ying Hong N°9 big leaf cultivar was crossbred by a regional institute in the late 1950s to capture the most endearing elements of its native Guangdong’s Pearl River Delta terroir through the context of a black tea process. Ms. Tseng and Mr. Lin produce this lot completely free of agrochemicals, even using a proprietary, all-natural fertilizer blended on-site, rife with healthy microorganisms. The tea infuses a stark, vivid red and is full-bodied with structure, velvety smooth mouthfeel and a crisp, sweet finish. Notes of Caramel, Cacao Nibs, and Candied Strawberry.

Region: Yingde, Guangdong, China
Variety: Ying Hong N°9
Elevation: 150m
Harvest Date: 3/18/2021
Producer: Mr. Lin, Ms. Tseng
Brewing Recommendation: 5g | 340ml water | 205° | 2:30

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1 Tasting Note

1478 tasting notes


A few failed attempts with this one. The site describes it as being more of a dessert like tea, noting cocoa nibs, caramel, strawberry, but I’ve only gotten the cocoa nibs with bitterness, tannin, and astringency. I’ve done it western like they recommend using 5g | 340ml water | 205° | 2:30, and 4 grams tumbler style, and it’s too much. I felt like I was drinking a Keemum or a Ceylon-essentially, English Breakfast, so looks like I gotta play with it to see what they are talking about. Maybe it’s just a more bitter tea than I was expecting?

Flavors: Astringent, Bitter, Cocoa, Drying, Malt, Tannin

200 °F / 93 °C 2 min, 30 sec 5 g 8 OZ / 236 ML

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