EN DE

Yingde Hong Cha

 

This tea's bold flavour is suggested by its dark, wild-looking leaves with golden tips: a waft of intense malty and tannic tones, with a roasty-fruity twist evoking grilled peach or pineapple. Originating from a small farm in Guangdong, it utilises a cultivar developed in Yingde's tea research institute during the 1950s with large-leafed assamica plants brought from Yunnan. Admirers of the 'wild flavour' of Yunnan hong cha will find a pleasing relative here, albeit one whose maltiness—though not full-bodiedness—is tempered by a subtle herbal note.

For a sweeter tea from the same cultivar and region, consider our Da Ye Hong Cha.

  • ORIGIN:  Yingde, Guangdong, China
  • MEANING:  Yingde red tea (Yingde hong cha)
  • CULTIVAR:  Ying Hong Jiu Hao (N° 9)
  • HARVEST TIME:  April 2018
  • TASTE:  Tannic, herbs, grilled peach


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 85°C
  • Infusion time: 3-4 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 85°C
  • 4 infusions: 30, 30, 45, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature will burn the leaves, resulting in a bitter taste.

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