Yi Xing Hong Cha

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jacob B
Average preparation
205 °F / 96 °C 2 min, 30 sec

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5 Tasting Notes View all

  • “This is another tea I got in the red tea sample pack from Jing Teas. I also wanted to mention that their customer service people were very nice; all of my e-mails with questions abut shipping and...” Read full tasting note
    91
    amyoh2 2400 tasting notes
  • “With a name like Yixing Hong Cha I expected to do this gongfu style. Unfortunately I don't have a yixing teapot dedicated to black teas, so I will use a gaiwan. Drinking from the first steep, I...” Read full tasting note
    79
    DMTea 318 tasting notes
  • “This is one of my go to, every day favorites. Nutty and complex, just as they say, but also kind of "sturdy". I get rather ridiculous, if a tea is too wonderful (and too expensive), I just don't...” Read full tasting note
    95
    kuanyin 38 tasting notes

From jing tea shop

Origine : Yi Xing, Jiang Su Province
Harvesting: Spring 2011
Plantation attitude : About 250 meters above sea level
Tea varietals : Xiao Ye Zhong
Grade : AA
Weight : 100gr/3.53oz
Dry leaves appearance : The leaves are thin and curly. The black color leaves show a shiny hint.

Fragrance : The leaves offer nutty and a sweet nature fragrance.

Liquor : The liquor holds a rich reddish color with good clarity. The smooth texture is thick and oily.

Taste : The thick liquor has a pure taste and yet complex; one side presents a sweet and soft taste combined with a delicate floral flavor on the back. The other side shows a slight “wild” impression that brings out a subtle spice kick to the pallet.

About jing tea shop View company

Company description not available.

5 Tasting Notes

91
2400 tasting notes

This is another tea I got in the red tea sample pack from Jing Teas. I also wanted to mention that their customer service people were very nice; all of my e-mails with questions abut shipping and status were answered in less than 12 hours.

I am delighted when smelling the dry leaf that it has a definite aroma of chocolate covered cherries!

I steeped this in the infuser mug for around 2 minutes and got a medium reddish-brown liquor. This tea is mild with somewhat of a nutty and date flavor, a little bit of malt. It has a lovely lingering aftertaste of caramel on the palette, and no bitterness, but there is something slightly spicy in the finish. I think I liked yesterday’s selection a bit more (Ying De Hong Cha) but this is still very good! Someday I will need to try gong fu’ing these samples.

I am spoiling myself with these lovely black teas I’ve been drinking lately, but don’t I deserve the very finest flown in from Hong Kong? Mwa ha ha!

Preparation
Boiling 2 min, 0 sec

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79
318 tasting notes

With a name like Yixing Hong Cha I expected to do this gongfu style. Unfortunately I don’t have a yixing teapot dedicated to black teas, so I will use a gaiwan.

Drinking from the first steep, I taste something sweet like honey, nutty, raisin notes, and the liquor texture feels grainy and tastes like it too.

Second steep tastes much bolder, stronger, more complex; better in every sense. Picking up on some new floral and cocoa notes.

Third and fourth steeps have much of the same flavours but are becoming weaker. The scent from the liquor reminds me of chocolates filled with fruit jelly for some reason. That grainy liquor texture from earlier is now light and refreshing now.

Fifth steep, a nice roasted flavour is coming out, the raisin and grainy flavours are still here but the rest is fading.

Sixth steep, I think I can begin to taste the original water flavour. Last sip ended on a earthy, grainy, cocoa note.

This is my fifth and final tea from the sample pack. I’ve never tried Yixing black tea before, but I quite like it. During my quick steeps there was an explosion of flavour at #2 followed by a rapid decline. Maybe I just need to increase the temperature, but when I brew it next time it will be western style. Anyway, so far I feel this has a great flavour to price ratio, but it is not my favourite from Jing Tea Shop. Based on flavour alone I like the Dan Cong Red Tea best, and Ying De Hong Cha for best flavour and resteeping. That being said, all of these black tea samples from this company were excellent.

100ml gaiwan, 2 tsp, 6 steeps (30s + 10s resteep)

Preparation
195 °F / 90 °C 0 min, 30 sec

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95
38 tasting notes

This is one of my go to, every day favorites. Nutty and complex, just as they say, but also kind of “sturdy”. I get rather ridiculous, if a tea is too wonderful (and too expensive), I just don’t want to indulge in it too often. I’ll save it for the weekend when I can really savor it over the long mornings. This is one that I can do that with, but I don’t feel like I have to. I went ahead and really stocked up when they got it back in stock and it should last a while.

Preparation
Boiling 3 min, 0 sec

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