Ying Hong #9 英红九号 - Oriental Golden Beauty

28. 03. 2026

Ying Hong #9 (英红九号, Yīng hóng jiǔ hào) is a tea that at first glance appears rather unassuming. It carries the simple designation “number nine,” as if it were just another entry in a long line of breeding experiments. And yet, it is precisely within this modesty that a story begins to unfold—one that clearly reflects how Chinese tea has evolved over the course of the 20th century. No longer only a tradition passed down from generation to generation, but also a conscious work with the plant, the landscape, and the nature of taste itself.

Its home lies in the region of Yingde (英德) in Guangdong province, where the Ying Hong brand itself was established. Its origins date back to 1951, when the state-owned tea enterprise Yinghong Overseas Chinese Tea Farm (英红华侨茶场) was founded. From here, Yingde black tea began its journey into the world as an export product representing China. This enterprise was not merely a plantation, but also a center of research and cultivation, where different tea cultivars were systematically studied and developed. Over time, one of the richest collections of tea plant varieties in China was established here, enabling the long-term development of new tea types. In the 1950s and 60s, Yingde also played an important economic role, as black tea was among the key export commodities. During the second half of the 20th century, a distinct style of black tea gradually took shape here—different from traditional regions such as Yunnan or Anhui. More refined, more aromatic, and more focused on fragrance than sheer strength.

Ying Hong #9 emerged as the culmination of this development. Its foundation lies in the large-leaf tea variety from Yunnan (云南大叶种 Yúnnán dà yè zhǒng), which was gradually refined and adapted to local conditions. This process took decades and involved extensive research as well as the collection of genetic resources from various parts of the world. It was only in the 1990s that a stable cultivar was established—one that combined a rich internal composition with a distinctive aromatic profile ideal for black tea production.

The name “#9” itself is not poetic, but practical. It refers to its position within the Ying Hong product line. Yet it was precisely this “ninth” tea that became the flagship of the entire brand. Over time, it gained a reputation as one of the most expressive aromatic black teas and is often ranked among the “four great high-aroma black teas of the world” (世界四大高香红茶之一). In China, it is also sometimes referred to as “Oriental Golden Beauty” (东方金美人), a name that reflects its delicacy, elegance, and the golden-red character of its infusion.

Its terroir plays a fundamental role. Tea gardens in the Yinghong area stretch across vast landscapes shaped by karst formations, with slightly acidic, mineral-rich soils (pH approximately 4.5–5) and an average annual temperature of around 20.7 °C. High humidity, abundant rainfall, and long hours of sunlight create ideal conditions for the slow and steady growth of tea plants. It is precisely this environment that gives rise to the characteristic “high aroma” (gao xiang 高香) for which Ying Hong #9 is known.

The processing of the tea combines traditional methods with modern quality control. Fresh leaves, typically harvested as one bud with one or two leaves, undergo the classic stages of withering, rolling, oxidation, and drying. This is followed by careful sorting, selection, and grading. An important detail is the emphasis on cleanliness throughout the process—in some productions it is noted that the leaves never touch the ground, ensuring maximum purity and consistency.

The tea itself is easily recognizable. The dry leaves are tightly twisted, dark, with delicate golden tips. The infusion is deep red, bright, and luminous. The aroma is rich and layered, often described as floral and sweet. Its taste is captured in three Chinese characters: “浓、强、鲜爽” (nóng, qiáng, xiān shuǎng)—fullness, strength, and freshness. Yet this is not a coarse strength, but a balanced intensity that remains smooth and refined.

Compared to other famous black teas such as Dian Hong from Yunnan or Qimen (Keemun) from Anhui, Ying Hong #9 presents a more pronounced aromatic profile. Interestingly, some analyses suggest higher levels of theaflavins, thearubigins, and catechins than in these traditional teas, which is reflected both in the color of the liquor and in its taste.

Within the Chinese context, Ying Hong #9 is often seen as a symbol of modern innovation within traditional tea culture. The well-known tea expert 陈栋 (Chén Dòng) described it as a representative of the fourth great high-aroma black tea of the world, while academic 陈宗懋 (Chén Zōngmào) even considered it the finest black tea he had ever tasted. Such statements should be understood within their cultural context, yet they clearly illustrate the strong position this tea has achieved in China.

It is also interesting how its “universality” is presented. In traditional perspectives on tea, for example within Chinese dietetics, black tea is considered balanced—neither overly warming nor cooling—and therefore suitable for everyday drinking throughout the year. Modern texts often refer to the presence of polyphenols and other compounds that are the subject of scientific research. In a European context, however, such information is best understood as part of a traditional or cultural framework rather than as specific health claims.

When viewed from a distance, Ying Hong #9 is not a tea that shocks with extremes. Rather, it persuades slowly. It brings together the strength of large-leaf tea trees with the elegance of southern China, tradition with a modern approach, craftsmanship with science. In a single cup, multiple layers meet—the history of a state tea enterprise, decades of breeding, the specific landscape of Yingde, and a contemporary vision of what a “modern Chinese black tea” can be.

And it is precisely in this quiet complexity that its strength resides.