Ying Hong Jiu Hao, also known as Hero No. 9 or English Red No. 9, is a distinguished black tea from Guangdong Province in southern China. The tea takes its name from the Yingde region where it is produced and the specific cultivar used in its creation—Yinghong No. 9, which was developed in 1959 through selective breeding at the Yingde Tea Research Institute. This cultivar was specifically chosen for its ability to produce black tea with exceptional aroma and flavor, and it has since become one of China's most celebrated black tea varieties.
Yingde, located in northern Guangdong Province, benefits from a subtropical climate with abundant rainfall, warm temperatures, and misty mountain conditions that create an ideal environment for tea cultivation. The region's red soil, rich in minerals, further contributes to the tea's distinctive character and depth of flavor.
Ying Hong Jiu Hao is typically harvested in spring, when the tender buds and young leaves are at their peak. The production follows traditional black tea processing methods, with careful withering, rolling, full oxidation, and precise drying to develop the tea's rich color and complex flavor profile. The leaves are processed to achieve complete oxidation, resulting in the deep reddish-brown color characteristic of fine black tea.
The tea is renowned for its sweet potato or honey-like aroma, often described as having a natural sweetness reminiscent of sweet potato and cocoa. When brewed, Ying Hong Jiu Hao produces a bright, reddish-amber liquor with a smooth, mellow taste and a sweet, lingering aftertaste. The tea offers a full-bodied character with no astringency, making it exceptionally approachable and satisfying.