Introduction:Yinghong No. 9 is a classic black tea produced in Yingde, Guangdong, named after its experimental cultivar code. The dry leaves are tightly rolled with golden tips, and the brewed tea offers a layered aroma ranging from fruity to toasty notes. This article details the gongfu tea brewing method, using 3 grams of tea to 150 ml of water, with the first infusion steeped for 45 seconds and each subsequent brew extended in time. It explores the flavor evolution across seven infusions — from the initial honeyed plum and earthy forest aromas to later notes of woodiness and slight astringency — helping you master the optimal drinking pace and brewing details.
Yinghong No. 9 is a classic black tea originating from Yingde City, Guangdong Province, China. Its name comes from an early cultivar numbering system and it belongs to the high-aroma, large-leaf tea category. This tea is characterized by its tightly twisted, glossy dry leaves adorned with prominent golden buds, exuding a distinctive aroma of forest soil and light roasting.
It is recommended to use a gaiwan for the gongfu tea brewing method, as it allows precise control over water temperature and steeping time, while fully showcasing the tea’s flavor layers — from fruity sweetness to woody depth. The standard brewing parameters are:3 grams of tea leaves with 150 ml of boiling water (approximately 100°C), with the first infusion steeped for45 seconds, and each subsequent infusion extended by15 seconds. This method allows for stable brewing across five to seven infusions, perfect for a slow and enjoyable tasting experience.
In the first infusion, the tea liquor presents a deep amber hue, with pronounced earthy musk, sweet plum, and subtle smoky aromas. Upon tasting, you can perceive a rich base of grains and bread, accompanied by delicate notes of licorice and minerals, delivering an overall rounded and warming profile.
Moving into the second infusion, the color remains similar to the first, but the flavors become more distinct. The fruitiness, especially the plum character, becomes more pronounced, while woody notes begin to emerge alongside gentle smokiness and roasted undertones, further unfolding the tea’s complexity.
By the third infusion, the tea maintains a sweet and mellow core, but the fruit flavors shift toward more mature dried fruits and raisin-like notes. The roasted earth and forest aromas become clearer on the palate, and the finish carries a well-balanced touch of astringency that adds to the drinking enjoyment.
At the fourth infusion, the earthy and forest foundation becomes even more apparent, with sweetness and astringency reaching a balanced point. This is a great opportunity to appreciate the depth and complexity of the tea’s inner qualities, and to savor the structure of the liquor.
The fifth infusion sees the flavors leaning toward roasted, toasty notes. While the fruity aftertaste diminishes somewhat, the overall performance remains stable, with the liquor color deepening slightly and the finish still carrying natural woody and earthy tones.
In the sixth infusion, the tea taste begins to fade, with the liquor taking on a brownish hue. The main characteristics are woody notes and subtle roasty aromas. Although not as intense as earlier infusions, it still holds certain appreciative value.
By the seventh infusion, the tea liquor is dominated by roasty flavors and a mild astringency, suiting those who enjoy deep, charcoal-like aftertastes. It serves as a flavorful conclusion to the overall brewing journey.
Compared to more common black teas on the market — such as Jin Jun Mei, which tends to be sweeter with honey and malt notes — Yinghong No. 9 takes a different path. Its transition from sweet fruitiness to woody, toasty, and earthy aromas offers greater layering and variety, making it especially suited for slow sipping on a winter afternoon to fully explore its multifaceted flavor profile.
When brewing this tea, it is recommended to use **pure soft water** and **maintain appropriate temperature control** to avoid excessive astringency caused by overly high water temperatures. Also pay attention to **keeping the teaware warm between infusions**, as this helps stabilize the tea's performance. Additionally, if you notice the first infusion draining too quickly, you may slightly **preheat the gaiwan and control the pouring speed** to allow the leaves to unfurl evenly and release their optimal flavors.
The above content is compiled by CoffeeHunters, a coffee news website.
