Yingde Black Tea

Yingde black tea is a specialty of Yingde City in Guangdong Province, China, and a Chinese geographical indication product. It is known for its symmetrical and beautiful appearance, dark blackish-red colour, bright red and bright soup colour, heavyflavour and pure aroma, and is regarded as one of the three major black teas in China, along with Yunnan Dianhong and Anhui Qihong. Yinghong 9 hao is the best of Yingde black tea, with a smooth, sweet and fresh taste that lingers in the mouth. Yingde black tea has a long history of production, dating back to the Tang Dynasty at the earliest. Today, it is one of the world-famous teas.

Yingde Black Tea Details:

Product name: Yinghong 9 hao
Place of origin: Yingde City, Guangdong Province, China
Net content: 250g
Shelf life: 1080 days
Storage: Protect from moisture, odours and direct light

Yingde Black Tea Picking:

We have very strict standards for picking the raw materials for Yingde black tea, requiring one bud and one leaf or one bud and two leaves. This picking standard ensures the tenderness of the tea and the richness of its contents, laying a good foundation for the subsequent production process. The picking time is from mid-March to mid-April each year, when the Tea bush has rested through the winter and the newly sprouted buds are of superior quality. Tea farmers follow the principle of ‘early picking, tender picking, frequent picking’ and pick in the early morning when the air is humid and the tea is full of moisture, which is beneficial to maintaining the quality of the tea.

Yingde Black Tea Production:

The production process of Yingde black tea mainly includes withering, rolling, fermentation and Drying.

Withering: The picked tea leaves need to be sent to the processing plant for withering in time. Withering is the process of spreading the picked fresh leaves to allow the water in the leaves to dissipate evenly, so that the leaves wither and become soft, which is beneficial for subsequent rolling and fermentation. Withering generally takes 6-8 hours, during which time the spreading area must be kept ventilated, cool and dry.

‌Rolling‌: After the fresh leaves have been withered, rolling can begin. Rolling involves rolling the withered tea leaves into strips, which breaks the tea cells and causes the tea juice to overflow, which is beneficial for the formation of the tea aroma. The rolling process for Yingde black tea uses a combination of manual and mechanical methods to ensure that the tea strips are tightly bound and have a dark, lustrous colour.

Fermentation‌: Fermentation is a crucial step in the production of black tea. The rolled tea leaves are placed in a fermentation chamber for fermentation, during which the tea gradually turns into the characteristic reddish-brown colour of black tea and the aroma gradually becomes stronger. Fermentation generally takes 4–6 hours, during which the temperature and humidity are strictly controlled.

Drying‌: After fermentation, the tea needs to be dried to remove excess moisture for easy storage and transportation. The drying process of Yingde black tea uses high-temperature roasting, which makes the tea leaves more tightly bound, with a dark, oily luster and a heavyflavour aroma. After drying, the tea leaves also need to be sorted to remove impurities and substandard tea leaves to ensure the quality of the black tea.
In addition, the production process of Yingde black tea also includes refining processes such as screening, winnowing, picking, and supplementary firing to further enhance the quality of the tea. Through these meticulous production processes, Yingde black tea ultimately presents a unique charm with a symmetrical and beautiful appearance, dark black and ruddy colour, bright red and bright soup colour, heavyflavour and pure aroma, and a mellow and thick aftertaste.

Yingde Black Tea Brewing Method:

1. Choose tea ware‌: It is recommended to use porcelain or glassware, such as a white porcelain covered bowl or teapot, to fully display the colour and aroma of the tea. Porcelain can better display the colour of the tea, while glassware makes it easy to observe the changes in the tea in the water.
2. ‌Prepare good quality water‌: The quality of the water is crucial when brewing Yingde black tea. Spring water or purified water is best, and tap water should be avoided as the disinfectants and hardness of the water can affect the taste of the tea.
   
3. Control the water temperature‌: Heat the water to between 85 and 95°C. This temperature range will bring out the aroma of the tea leaves while preventing the nutrients in the leaves from being destroyed.
   
4. Add the right amount of tea leaves‌: Depending on the size of the teapot and personal taste, the usual amount of tea leaves to add is 3–5g. If you like a stronger brew, you can add a little more tea leaves.
5. Rinse the tea: Pour in a small amount of hot water, gently shake the tea set for 3-5 seconds, and then pour out the tea. This step washes away any dust on the surface of the tea leaves and also awakens the tea leaves, so that they can release their aroma better.
6. Brew the tea: Pour in hot water again, let it stand for 3-5 seconds, and then pour out the tea. For subsequent infusions, gradually increase the steeping time to fully release the aroma and flavour of the tea leaves. Note that you should always aim to pour out the tea quickly, and not let it steep for too long, as this will make the tea too strong and affect the taste.
7. ‌Savouring the tea‌: Yingde black tea is goldenyellow in colour, has a strong aroma and a mellow and thick texture. It should be sipped slowly to appreciate the full flavour. First, take a whiff of the aroma, and then savour the mellow and sweet tea.

Yingde Black Tea Characteristics:

Beautiful appearance: The tea leaves are tightly bound, even and beautiful, with a dark lustrous colour and golden buds.

Heavyflavour aroma: It has a light and elegant floral and fruity aroma, with subtle notes of honey and cocoa.

Bright red tea broth: The brewed tea broth is bright red and clear.

Mellow and thick‌: The taste is mellow and thick, with a light sweetness and a slight bitterness on the tongue, and a long aftertaste.

‌High resistance to brewing‌: Yingde black tea maintains a stable aroma and taste even after multiple brews.

‌Evenly red Infused leaf‌: The Infused leaf is soft, red and bright, plump and intact.

Yingde Black Tea Benefifs:

Refreshing: The caffeine in Yingde black tea can stimulate the central nervous system, promote blood circulation and speed up metabolism, thereby refreshing the mind and invigorating the body.

‌Moisturises the mouth and quenches thirst: The polyphenols and amino acids in Yingde black tea can stimulate the secretion of saliva in the mouth, producing a cooling sensation and helping to moisturise the mouth and quench thirst.
‌Diuretic and anti-edema: The caffeine in yingde black tea can also stimulate the kidneys and promote the excretion of urine, thereby achieving the effect of diuresis and anti-edema.

Assist in lowering blood pressure: Certain ingredients in yingde black tea also have the benefifs of assisting in lowering blood pressure. For patients with hypertension, drinking in moderation can be of certain help.

Promote digestion: The tannic acid in yingde black tea can help regulate the function of the gastrointestinal tract, promote digestion and absorption, and relieve indigestion and other problems.