Basic Introduction to Yinghong No.9
Yinghong No.9 is a clonal, large-leaf Tea cultivar that was developed through single-plant selection from an introduced Yunnan large-leaf population in 1959. It has been systematically selected, tested, and utilized over more than 30 years. It is known for its early budding, high yield, excellent quality, and broad adaptability. Yinghong has been hailed by the tea industry as a “rising star,” comparable to the world-renowned Indian and Sri Lankan black teas. Along with Dianhong (Yunnan Black Tea) and Qihong (Qimen black tea), which are known as the “stars” and “heroes” of Chinese teas respectively, it is recognized as one of China's three famous export black teas.
Nutritional Value
Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, Caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and many others. During Fermentation, the chemical reactions of polyphenols cause significant changes in the chemical composition of fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes much more pronounced, forming the distinctive color, aroma, and taste of black tea.
Product Characteristics
The characteristics of Yinghong No.9: elegant appearance, golden color, covered with golden down, bright red liquor, floral fragrance that lasts, tender and fresh taste, mellow and sweet.
Manufacturing Method
The rotor mechanism Tea processing procedure is as follows: Fresh leaf material should be tender, uniform, fresh, and clean, primarily composed of one bud with two leaves or one bud with three half-opened leaves; the withered leaf moisture content should be 58–60%, and the temperature for heated withering should not exceed 35°C; rolling involves first producing the fine tip tea, then rolling the top-grade tea 2–3 times until the tail ratio is below 10%; fermentation should be moderate but slightly light; a single drying at 110–118°C is used, and the finished tea moisture content is controlled at 4–6%.
The initial processed broken tea is commonly called rough tea, which is a mixture of varying lengths, weights, coarseness, completeness, and impurities. Through refinement, the tea is categorized by type, increased in purity, and its quality is adjusted, thereby maximizing the economic value of the rough tea. Refinement process: use circular screens to separate the tea by length; shake screens to separate by coarseness and shape; wind sorting to separate by weight and remove inferior elements; after removing stalks and floating sorting, the tea meets commercial specifications. Blending adjusts the quality, and the tea is promptly packed and sealed to prevent dampness and maintain its quality.