Premier Ying Hong No.9

Ying Hong No. 9, cultivated in Yingde, Guangdong Province, China, is renowned as the "Oriental Golden Beauty" for its exquisite quality. This black tea was first developed in 1961 from large-leaf tea trees in Yunnan. It was found to be perfectly adapted to subtropical and tropical regions. Due to its suitability, Ying Hong No. 9 was subsequently introduced to Guangdong for further cultivation and development.

Yingde provides the perfect environmental and climatic conditions for cultivating Ying Hong No. 9. The region enjoys an average annual temperature of 20.7°C, coupled with substantial rainfall totaling approximately 1883.9mm each year, which ensures a consistently warm and moist climate. The area's tea fields are characterized by deep, fertile soil with a mildly acidic pH. Additionally, the local monsoonal climate, alternating between wet and dry periods, fosters vegetation rejuvenation and enhances the accumulation of soil nutrients and minerals. These factors collectively create an ideal setting for the growth and flourishing of Ying Hong No. 9.

Ying Hong No. 9 features thick, tightly rolled leaves that are brown with a touch of golden fuzz. When brewed, the tea liquor is a rich, radiant red, emitting a sweet and enduring fragrance. This tea provides a full-bodied taste accompanied by a subtly sweet aftertaste. Its flavor profile is robust yet smooth and mellow, culminating in a lingering, smooth finish.

// Honey, Floral-Fruit Aroma, Malt Sugar //
The tea liquor of Ying Hong No. 9 is bright and ruddy, characterized by a unique honey scent blended with floral and fruity notes. The taste is full-bodied with a sweet, enduring aftertaste, showcasing its rich layers of flavor.

Yingde, Guangdong Province, China

Black tea

Ying Hong No. 9 offers multiple health benefits, including enhancing mental alertness, lowering blood lipids, antioxidative properties, improving digestion, warming the stomach, and boosting energy, making it suitable for daily health maintenance.

Mug: 5g | 90°C (250ml) | 2 minutes | rinse once before brewing

Kung Fu Tea: Use a 120ml gaiwan or Yixing clay pot with 6 grams of tea (adjustable to taste), brewed with 90°C hot water. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water within 3 seconds. The next three infusions should be quick, approximately 5 seconds each, extending the brewing time for subsequent infusions based on the flavor of the tea, allowing for multiple brews.