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.

SHIPMENT LIMITATIONS TO USA

 

Due to the increasing spread of the COVID-19 virus shipment to the USA is currently possible only for some types of parcel.

Should your order be affected, we will dispatch the parcel as soon as the restrictions are removed.