Ying de Hong is a type of Chinese black tea from Guangdong Province. It has a peppery taste with a sweet aftertaste and is made using a variety of tea leaves. It can be found in local supermarkets or specialty tea retailers.
Ying de Hong is a variety of Chinese black tea from the city of Yingde in modern-day Guangdong Province. Known by its full name of Yingde Hongcha in Chinese, other names for the tea include Ying de Black, Ying Hong and Guangdong Black. The tea when dried appears as a bundle of curled, dry black tea leaves that have a cocoa-like odor. When infused, the leaves turn the water a more amber color and the beer has a peppery taste with a hint of sweetness at the end.
China has a rich history when it comes to tea. Chinese legends hold that tea was first introduced to the region by Shennong in 2737 BC Ying de Hong appears to have a much shorter history. While the tea may have been a family recipe for much longer, the brand and the style itself didn’t become popular in Yingde until 1959. It was in this year that tea was first mass-produced using machinery and factory processes.
Black tea is often drunk directly without any additions. It can, however, be combined with condensed milk for those who prefer a white tea. The tea itself is prepared in the same way as other more traditional hong cha. This means brewing the tea for about four minutes with the amount of leaves used based on the strength or weakness of the brewer.
There are several types of Ying de Hong black tea. They all keep the same basic peppery taste with a sweet aftertaste, but have other variations. Sometimes these variations are done on purpose and other times because the same basic tea was created by a different company and process. One source of variation is the type of tea leaf used to make ying de hong. Leaf types include Feng Huang and Yunnan big leaf.
Despite the different methods of preparation, there are four basic stages in the creation of Ying de Hong. First, the leaves are allowed to wilt, then they are rolled, fermented and cooked. Traditional lamination occurs when the leaf is flexible enough to be rolled without splitting. The leaves can be dried quickly in the sun or left to dry in the shade to provide a more fruity and refined taste. The latter method is used for higher-end varieties, as they take longer to produce.
Ying de Hong may be available in local supermarkets. If they can’t be found there, they could be found in specialty tea retailers, import shops and Chinese supermarkets. An alternative place for shoppers to find black tea would be to use specialist online retailers and importers.
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