At a glance
Yinghong No. 9 is a named tea cultivar and a name used for black-tea products associated with Yingde. It also appears in regional branding. Those roles are connected, but a cultivar name, garden origin, producer and commercial grade are not interchangeable certificates.
| Detail | What to know |
|---|---|
| Chinese name | 英红九号 |
| Tea family | Black tea |
| Associated origin | Yingde, Qingyuan, Guangdong, in this product profile |
| Leaf form | Substantial, tight strands with visible golden hairs |
Taste and appearance
The inherited description is of substantial, tightly worked strands, dark lustrous dry leaf and golden hairs, with rich bright red liquor, a fragrant sweet aroma and a fresh, full, mellow cup. Lower tiers soften those descriptions without making sweetness an added-sugar claim. Brand-specific golden-bud or golden-hair series are not automatically this table’s three tiers.
The cover is the original dry-leaf illustration. These images are not TeaPlain tasting samples or proof of origin, grade, age, authenticity or image rights clearance.
Grade characteristics
This preserves the earlier Chinese edition’s sensory comparison. It is not a complete verified current standard table and does not grade your packet. Plant material, growing area, processing and grade are separate details. Decorative star rankings are omitted.
On a small screen, scroll the table sideways to compare the grades.
| Feature | Extra grade | Grade 1 | Grade 2 |
|---|---|---|---|
| Dry-leaf shape | Substantial, tight fine strands, clear golden hairs | Tight, fairly substantial strands, reasonably visible golden hairs | Tight substantial strands with some golden hairs |
| Dry-leaf colour | Lustrous dark leaf | Dark, fairly lustrous | Dark, reasonably lustrous |
| Liquor | Rich red and bright | Red, reasonably rich and bright | Reasonably red and clear |
| Aroma | Rich sweet fragrance | High and lasting sweet aroma | Some sweet aroma |
| Taste | Brisk, full and mellow | Full and mellow, fairly brisk | Full and mellow |
| Infused leaves | Red, soft, bright and even | Red, soft, fairly bright and even | Moderately red/soft, generally even |
The numeral 9 belongs to the cultivar name. The inherited three-tier comparison is not a mapping to every producer’s separate product series or grade system.
Names and origin
This entry concerns the Yingde/Guangdong black-tea product context. The local research institute records selection and use of the Yinghong No. 9 cultivar, while specific makers sell their own named series and grades. Do not infer exact garden origin or a grade from the cultivar name alone. Legal geographical-indication boundaries and authorisation for a particular packet are not certified here.
Everyday benefits
Brewed without added sugar, this is an ordinary tea drink that can be an alternative to sweetened drinks and contribute to fluid intake. It contains caffeine. These everyday properties do not establish that this named tea treats disease, lowers blood sugar or improves sleep. No TeaPlain clinical or brewing test is claimed here.
Who may enjoy this tea
It may suit someone seeking an identified cultivar-based Guangdong black tea with a full, sweet-fragrant profile. Compare the actual product rather than using the numeral or golden colour as a quality score.
When to take care
- Caffeine sensitivity or sleep problems: consider your total intake and timing if tea affects your sleep. A pale infusion is not a caffeine-free claim.
- Pregnancy, breastfeeding or medicines: ask a clinician or pharmacist about your actual product, caffeine intake and relevant medicine instructions.
- Iron supplements: follow the medicine’s instructions about separating tea from the dose. Do not use tea as treatment for anaemia.
These are product and individual considerations, not a blanket ban based on traditional “hot” or “cold” labels, age, sex or a constitution category.
How to brew
Original prose: short gaiwan infusions
The earlier Chinese prose gives a white porcelain gaiwan, 1:20 tea-to-water ratio, 95–100°C / 203–212°F water and a 5-second pour after adding water. It does not specify a tea dose. The example below makes the ratio explicit; its amounts are an editorial illustration of the prose, not measurements inferred from the separate graphic.
| Detail | Original prose with an explicit ratio example |
|---|---|
| Tea | 5 g loose Yinghong No. 9 as an editorial example |
| Actual water | 100 mL / about 3.4 US fl oz, measured; 5 g at 1:20 |
| Vessel | Heat-safe porcelain gaiwan with room for the measured water and leaves |
| Water temperature | 95–100°C / 203–212°F |
| First infusion | 5 seconds, then decant completely; account for filling and pouring time |
| Leaves | Kept separate from the liquid after each pour |
Use your packet’s complete directions first. These inherited methods and editorial examples are awaiting hands-on testing. The earlier five-to-seven-infusion statement is not a guarantee of equal-strength cups. The prose does not specify a leaf rinse; any rinse shown in the separate image is not added silently to this version and is not a validated disinfection step. Let the drink cool enough to sip.
Read the original illustration separately
The original graphic uses about 5–6 g in a nominal 150 mL gaiwan, water boiled then cooled to around 90°C / 194°F, and quick complete pours. The first three drinking infusions are about 5 seconds, then a few seconds longer later. Actual water after leaf displacement is not given. The image says no leaf rinse, but its natural/ecological production slogan does not certify the whole named tea as organic, residue-free or safe without product evidence. Warming is preheating, not validated sterilisation.
For ordinary teaware options, see brew without a gaiwan. Keep each complete method together instead of selecting temperature, dose and time from different preparations.
Adjust your cup
| What you notice | One change to try |
|---|---|
| Too strong, bitter or drying | Separate the liquid from the leaves; shorten contact time or use less tea next time |
| Weak or watery | Keep the measured water fixed and try a longer infusion before changing the leaf dose |
| Later infusions become stronger | Check whether liquid was left sitting with the leaves |
| Different from a flavour description | Compare the actual product and method; a description is not a promise for every cup |
Change one variable at a time. For a fuller sequence, see fix a disappointing first cup.
How to buy
Ask for the actual cultivar, growing locality, maker, harvest and product grade. Check the label instead of mapping one company’s golden-hair or golden-bud product names onto every seller. An organic, pesticide-free or origin claim requires evidence for that actual product.
See buy your first Chinese tea for packet comparisons.
China price reference
Undated figures retained from the Chinese edition, in Chinese yuan (CNY). No original brand, batch, harvest or quotation date was recorded. These are not verified current retail quotes, a market average or manufacturer-suggested retail prices.
| Chinese-edition tier | CNY per 500 g (one jin) | Equivalent CNY per 100 g |
|---|---|---|
| Extra grade | 600 | 120 |
| Grade 1 | 450 | 90 |
| Grade 2 | 300 | 60 |
Per 100 g is an arithmetic conversion, not a quoted packet. Do not infer a missing sensory or price tier. Compare actual growing area, style, harvest, roast, weight and channel. A currency conversion does not make a UK or US retail offer comparable to a China historical figure.
How to store
Original storage method
The earlier entry uses a sealed foil or kraft-paper pouch inside a closed, dry container such as a tin, kept cool, dry and away from light and smells. Its casual tea-table or bookshelf example assumes those conditions: use a suitable cupboard if a shelf is sunny or near steam. Reseal the inner pouch after taking tea. Plain paper without a moisture-resistant lining is not equivalent to a sealed foil pouch.
Its historical targets were below 25°C / 77°F and below 50% relative humidity, with a 24-month general shelf-life reference. These are legacy figures, not a freshly verified expiry date or a remaining-life prediction for an opened packet. The actual product label, seal and storage conditions take precedence. The earlier ordinary-storage method does not require refrigeration; follow any different instruction for your own product.
In a UK or US kitchen
Keep the packet away from the hob or stove, dishwasher steam, direct sun and spice containers. A decorative outer tin does not replace the inner seal. Keep a small daily portion separate if that helps resealing the main supply. Do not assume a long shelf life from the tea’s dark colour. For opened-packet handling, read storing an opened packet.
Origin, processing and history
The retained map shows fresh leaves, withering, rolling, oxidation and drying. Research and maker accounts support the named cultivar/black-tea product relationship, but a simple map does not establish every factory’s exact operations. The photograph’s ecological-production wording and a company’s individual garden practices are not universal claims for all products named Yinghong No. 9.
Common questions
Is the number 9 a quality grade?
No. Here it is part of the cultivar name. A maker may separately state a grade or series. The cultivar’s number does not mean ninth-grade tea or prove that every golden-coloured packet is the highest commercial tier.
Can I move one number from this recipe into a different vessel?
Keep leaf form, measured dose and actual water, temperature, timing and separation together. Nominal capacity or a fill fraction is not a measured ratio.
Compare Yingde Black Tea, or browse the black tea overview.
Editorial notes and updates
Updated 16 October 2026. Valid original descriptions, sensory comparisons, prose and image methods, storage handling, China price figures and usable pictures are retained with their scope. Doubtful medical, ranking and exact historical claims are revised or omitted. Current full grade clauses and historical prices are not certified. Original Chinese-labelled graphics have English reading notes; no TeaPlain tasting or brewing test is claimed. Internal research and image audits record the decisions.