Yingde Black Tea, a specialty of Yingde City in Guangdong Province, is a nationally recognized geographical indication product in China. The modern tea industry in Yingde traces its roots back to 1955 when they successfully cultivated Yunnan large-leaf tea trees, a well-known tea variety in China. It was in 1959 that they succeeded in crafting Yingdehong tea using the Yunnan large-leaf tea leaves. Since its introduction, Yingdehong tea has gained acclaim for its well-balanced appearance, rich black and red hues, vibrant reddish infusion, intense and pure aroma, and more. It stands alongside Yunnan Dianhong and Anhui Qihong as one of the three most renowned black teas in China.
Ying Hong No. 9 is the finest among Yingdehong teas. It’s a high-aroma black tea variety developed by the Tea Research Institute of Guangdong Academy of Agricultural Sciences. The tea is crafted from its fresh leaves, resulting in exceptional quality with a smooth, sweet, and refreshing taste, known as one of the best black tea varieties in China and even the world.
History
Yingde has a long history of tea production, dating back over 1,200 years to the Tang Dynasty. The first-ever book on tea, “Tea Classic,” written by Lu Yu during the Tang Dynasty, mentions tea from the Lingnan region, specifically Fuzhou, Quanzhou, Shaoguan, and Xiangzhou. Yingde, at that time, was a major tea-producing area in Shaoguan. During the Ming Dynasty, Yingde’s soil-grown tea had already become a tribute to the imperial court. In the Qing Dynasty, tea production in Yingde was widespread among the locals, and during the 19th century, international trade of Yingde tea flourished.
In 1959, Yingdehong tea was successfully developed. It was distinguished by its dark, tender leaves, bright red infusion, rich and sweet taste, and a strong, pure aroma. It quickly earned a reputation in both domestic and international markets.
Yingdehong tea has received numerous awards, including international gold medals for food and gold prizes at international expos. It has also been awarded the National Silver Prize and numerous first prizes and excellence awards in competitions organized by government departments. Yingde is often referred to as the “hometown of black tea” in Guangdong.
In the early 1990s, researchers developed “Golden Buds Tea,” an exceptionally high-quality product that has been described as the “Oriental Beauty of Tea.”
Brewing Method
- Plain Tea: This is the simplest and most common method of brewing Yingdehong tea. For this, you can use hot water, typically between 85-90 degrees Celsius, with a brewing time of around 5 seconds. The water temperature can influence the aroma of the tea, with lower temperatures emphasizing the tea’s light fragrance and higher temperatures accentuating its strong aroma.
- Honey Black Tea: To create this delightful beverage, first brew the Yingdehong tea. Allow the tea to cool to around 40-50 degrees Celsius, then add a spoonful of honey. Stir well to enjoy a delicious and refreshing tea with additional health benefits, including improved digestion and potential beauty benefits.
- Milk Black Tea: Prepare the tea as usual, then add approximately 300 milliliters of hot whole milk for every 100 milliliters of tea. The addition of milk gives the tea a creamy and slightly sweet taste, providing additional nutrients and energy, making it a comforting beverage.
- Lemon Black Tea: To make a tangy and refreshing drink, brew the Yingdehong tea and let it cool to around 40-50 degrees Celsius. Add lemon slices or lemon juice along with sugar to taste. Mix until the sugar dissolves. This results in a delightful beverage that is perfect for warm summer days and provides potential benefits like quenching thirst and refreshing the body.
Health Benefits
Yingdehong tea products come in four grades: leaves, fannings, broken leaves, and tea dust. The tea boasts excellent chemical composition, containing the following key components: caffeine (4.12%), amino acids (1.8%), tea polyphenols (21%), theaflavins (0.8-1.2%), thearubigins (8-12%), and soluble solids (38.16%), meeting high-quality standards for black tea on the international stage. The chemical composition of Yingdehong tea is associated with various health benefits. It consists of 3.5-7% inorganic matter and 93-96.5% organic matter.
Inorganic elements found in the tea include phosphorus, potassium, sulfur, magnesium, manganese, fluorine, aluminum, calcium, sodium, iron, copper, zinc, selenium, and more. Organic compounds in Yingdehong tea consist of proteins, lipids, carbohydrates, amino acids, alkaloids, tea polyphenols, organic acids, pigments, aroma compounds, vitamins, saponins, phytosterols, and more.
The tea is also known for its “pounded tea porridge,” a popular breakfast dish. Yingde’s version is distinct and versatile, enjoyed throughout the year. It helps with quenching thirst, cooling the body, aiding digestion, nourishing the stomach, and enhancing alertness. It is also believed to have health benefits, including assisting with cold treatment and promoting overall well-being.
