Ying De Hong
This is one of the very few Black teas to come from the Guangdong province of China . Also known as Guangdong Black and Ying Hong, this Black tea was first introduced in the year 1959. It makes an excellent Chai tea by adding sweet condensed milk.
Put 1 tablespoon of tea leaves in a 8-10oz pot, use 208F water, so the water is steaming and boiling. The water needs to be hot to open up this tea. Steep for 2-3 minutes and serve. Makes up to 4-5 infusions.
Remember to always CLEAN YOUR TEA, ALL TEAS, ANY TEAS! Pour in the hot water, and right away pour out the water to do a quick rinse on the tea. The reason is because the tea has been out in the open. There is dust, or dirt, or who knows what might been in there before it became packaged for retail. It is the same idea as cleaning your rice. Also, after you rinse of the tea with the hot water, it actually opens the tea a lot faster, and it also opens up the aroma. So if you had guest, you would right away allow your guest to smell the tea, once you poured out the first round.