Guangdong
Black Tea
Spring & Summer
Full Oxidation
英德红茶 (Yingde Hongcha), or Yingde Black Tea, is a premium Chinese black tea produced in Yingde City, Guangdong Province. Known for its bright red liquor, sweet aroma, and smooth, mellow taste with subtle fruity notes, it represents the unique terroir of southern China.
英德红茶 (Yingde Hongcha), or Yingde Black Tea, is a premium Chinese black tea produced in Yingde City, Guangdong Province. It is known for its bright red liquor, sweet aroma, and smooth, mellow taste with subtle fruity notes, representing the unique terroir of southern China.
The tea is typically made from large-leaf varieties of the Camellia sinensis plant, often the Keemun or Assamica types, which thrive in the warm, humid climate and red soil of the region. This environment contributes to its distinctive character.
Yingde Hongcha is appreciated for its balance of sweetness and strength, often producing a liquor that is both full-bodied and refined, sometimes exhibiting a subtle honey or stone fruit character.
Sweet, fruity, honey-like
Smooth, mellow, sweet, with subtle fruitiness
Clean, sweet, lingering with fruity notes
英德红茶 (Yingde Hongcha) was developed in the mid-20th century, primarily in the 1950s and 1960s, as part of efforts to expand black tea production in China beyond the traditional regions like Yunnan and Anhui.
Yingde City in Guangdong Province, already known for its suitable climate and soil conditions, began cultivating black tea varieties using imported or adapted tea plants and processing techniques.
It has since gained recognition as a distinct regional black tea, prized for its unique characteristics derived from Guangdong's specific terroir.
"英德红茶 carries the warmth of Guangdong's southern sun in a cup of golden-red brilliance." — Ancient Tea Saying
Development of 英德红茶 (Yingde Hongcha) production in Guangdong.
Establishment of production standards and regional recognition.
Growing appreciation as a distinct regional Chinese black tea.
Leaves are hand-picked, often using standards like "one bud and two to three leaves". Harvesting typically occurs in spring and summer when the leaves are optimal for black tea.
Fresh leaves are spread out in thin layers and allowed to wither, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor environments.
The leaves are rolled to break down cell walls, releasing essential oils and juices, initiating the oxidation process. This step also shapes the leaves.
The rolled leaves are spread in a humid, controlled environment. Oxygen interacts with the leaf enzymes, turning the leaves dark and developing the characteristic black tea flavors, color, and aroma. This is the most critical step for black tea.
The oxidized leaves are heated in a dryer to halt the oxidation process and remove remaining moisture, stabilizing the tea for storage and enhancing the final aroma.
Controlled Oxidation Process
"The art of 英德红茶 lies in the craftsman's understanding of Guangdong's terroir." — Master Tea Maker
Use water at 95-100°C (203-212°F). Boiling water is suitable for this robust tea.
First infusion: 3-5 minutes. Subsequent: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the best results.
Allows appreciation of the liquor's bright color.
Can be steeped several times, with flavors evolving.
Focus on the smooth, sweet, fruity character.
Its balance suits afternoon consumption.
In TCM, black teas like 英德红茶 are generally considered to have a warm nature. They are believed to warm the stomach, aid digestion, invigorate the body's Qi (vital energy), and provide a gentle, sustained energy boost.
The tea is often recommended for individuals with a cold constitution or during colder seasons.
Like other black teas, 英德红茶 contains theaflavins and thearubigins, along with caffeine and L-theanine. These compounds contribute to its potential health benefits.
Research suggests that black tea consumption may support cardiovascular health, digestive health, and provide antioxidant activity.
Contains theaflavins and thearubigins from oxidation.
Caffeine and L-theanine provide balanced alertness.
Potential benefits for cardiovascular function.
Traditionally consumed to support digestion.
Provides a gentle, sustained energy boost.
Contains fluoride and other minerals from the tea plant.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Theaflavins, Thearubigins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate-High | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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英德红茶 (Yingde Hongcha), or Yingde Black Tea, is a premium Chinese black tea produced in Yingde City, Guangdong Province. Known for its bright red liquor, sweet aroma, and smooth, mellow taste with subtle fruity notes, it represents the unique terroir of southern China.
About Dian Hong Black Tea Dian Hong (滇红), meaning "Yunnan Red," is a premium Chinese black tea produced in Yunnan Province. It is known for its bold, malty flavor, rich color, and often golden tips,
Keemun, also known as Qimen Hongcha, is a premium Chinese black tea from Qimen County, Anhui Province. It is renowned for its distinctive aroma, often described as having notes of orchid, honey, and a unique smoky character known as 'Qi Men Xiang'.
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