Chacodex

Yingde Hong Cha

Guangdong's signature black tea - developed in the 1950s from large-leaf Yunnan cultivars, rivaling the world's finest with its cocoa-sweet richness.

Type
Black Tea
Origin
China · Guangdong
Oxidation
full
Caffeine
medium
Brew temp
90–95°C
Brew time
3–4 min
Flavor notes
cocoa, sugar cane, smooth

History

Yingde Hong Cha (英德红茶) is Guangdong province's signature black tea, developed in the 1950s when China's government transplanted large-leaf Yunnan cultivars to the Yingde region to create a new, world-class black tea. The result exceeded expectations - by the 1960s, Yingde Red Tea had been chosen as a diplomatic gift tea and was served to visiting heads of state. Queen Elizabeth II reportedly praised it as the finest black tea she had tasted from China. The tea is produced in Yingde city in northern Guangdong, where the subtropical climate and red-earth soils create ideal conditions for the large-leaf cultivars.

Processing

Made primarily from the Yinghong No. 9 cultivar (a cross between Yunnan large-leaf and local Guangdong varieties). The leaves are withered, fully rolled using both traditional and CTC methods, fully oxidized for 3–5 hours, and dried. The large-leaf cultivar produces exceptionally thick, full-bodied tea. Premium grades use only spring-harvested buds and first leaves processed by orthodox methods.

Tasting Notes

Appearance

Tight, dark twisted leaves with scattered golden tips. The liquor is a deep, rich amber-red with excellent body - darker and more full-bodied than most Chinese blacks.

Aroma

Rich and inviting - cocoa powder, sugar cane sweetness, and a hint of dried lychee. The aroma is warmer and more tropical than Fujian or Anhui blacks.

Taste

Exceptionally smooth and full-bodied with a natural sugar cane sweetness, cocoa richness, and a clean finish. There's virtually no astringency despite the bold body. The large-leaf cultivar gives it a thickness reminiscent of good Yunnan black tea, but with a distinctive Guangdong tropical character.

Brewing Guide

Western Style

  • Leaf: 3g per 200ml
  • Water: 90–95°C (194–203°F)
  • Time: 3–4 minutes
  • Infusions: 3–4 infusions

Gongfu Style

  • Leaf: 5g per 100ml
  • Water: 95°C (203°F)
  • Time: 10s first, +5s each subsequent
  • Infusions: 6–8 infusions

Step-by-step

  1. Use near-boiling water. 90–95°C works well. The large-leaf cultivar can handle higher temperatures than delicate small-leaf blacks. Tip: Yingde No. 9 is robust - don't be afraid of hot water.
  2. Appreciate the color. Pour into a white cup to admire the deep amber-red liquor. The color alone signals quality. Tip: A clear, bright liquor with a golden ring at the edge is the mark of good Yingde.
  3. Gongfu for depth. Gongfu brewing reveals layers: cocoa in early steeps, sugar cane in the middle, and a dried fruit sweetness in later steeps. Tip: Use a porcelain gaiwan rather than Yixing clay - Yingde's nuances show best in neutral vessels.
  4. Try with milk. Unlike most Chinese blacks, Yingde's body and sweetness pair beautifully with a splash of milk. Tip: This is one of the few Chinese blacks that works in the English Breakfast style.

Health Benefits

  • High in theaflavins and thearubigins from full oxidation
  • Rich in polyphenols from the large-leaf cultivar
  • Moderate-to-high caffeine for robust energy
  • May support cardiovascular health
  • Traditional Cantonese medicine values it as warming and digestion-aiding

Food Pairings

  • Cantonese dim sum
  • Egg tarts and custard desserts
  • Chocolate truffles
  • Roast duck
  • Sugar cane juice

Buying Guide

What to look for

  • Yinghong No. 9 cultivar specifically
  • Yingde city, Guangdong origin
  • Tight, dark twisted leaves with some golden tips
  • Deep cocoa-sweet aroma from dry leaf

Quality indicators

  • Spring harvest for the richest flavor
  • Orthodox processing over CTC
  • Named estate or cooperative
  • Clear, bright liquor color

Price range: $10–20 for everyday CTC, $25–50 for premium orthodox, $60+ for single-estate spring buds

Storage: Store airtight and dark. Keeps well for 12–18 months. The cocoa notes may deepen slightly with a few months' rest.

Fun Facts

  • Queen Elizabeth II reportedly called Yingde Red Tea the best Chinese black tea she had ever tasted.
  • Yingde was selected as a black tea production site because its climate mirrors parts of Assam - hot, humid, and perfect for large-leaf cultivars.
  • The Yinghong No. 9 cultivar is a hybrid created specifically for Yingde's terroir, combining Yunnan's body with local disease resistance.
  • Despite its quality, Yingde Red Tea remains relatively unknown internationally because most production was historically consumed domestically.
  • Guangdong's tea culture is among the world's most vibrant - the Cantonese 'yum cha' (drink tea) tradition is inseparable from dim sum.

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