Ying Hong No. 9

Tea type
Black Tea
Black Tea
Astringent, Bitter, Cocoa, Drying, Malt, Tannin, Dark Bittersweet
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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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2 Tasting Notes

1704 tasting notes

I tried again, shortening the time and…it’s still malty and bitter. I got heavy cocoa nibs in profile with a little bit more complexity, but that’s pretty much it. The malt was hitting me more. I’d be curious to see someone else’s opinion of this tea. It’s too dense for my preferences, and I didn’t rebrew it past steep 2. I still have a lot of it on hand, and I really want to get rid of it. Maybe I can cream and sugar this bad boy up to see if it works better that way.

Flavors: Bitter, Cocoa, Dark Bittersweet, Malt, Tannin

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