Ying De Black Tea

A Black Tea from


81 / 100

Calculated from 10 Ratings
Tea type
Black Tea
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Astringent, Cocoa, Floral, Grapes, Honey, Malt, Metallic, Tannic, Grain, Plums, Baked Bread, Smooth, Sweet, Hay, Oats, Pastries, Chocolate, Sugarcane
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Bulk, Loose Leaf
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Typical Preparation
Use 7 oz / 208 ml of water
Set water temperature to 205 °F / 96 °C
Use 4 g of tea
Steep for 3 min, 15 sec
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24 Tasting Notes View all

“Sipdown (251) Another sample shared by Evol Ving Ness. Thank you! I’m actually drinking it cold because I got distracted and left it sitting but it’s still really lovely. Malty with notes of...” Read full tasting note
“I picked up this sample a few years ago in my “try all the teas” phase. The leaves are somewhat broken, and there’s just enough for a single gongfu session. I steeped 5 g of leaf in a 120 ml teapot...” Read full tasting note
“This is a fantastic black tea. Nice and rich – a little chocolate – a little honey – really sweet. Fantastic. Thanks so much Sil for sharing.” Read full tasting note
“This tea is like drinking pure honey….so much honey! There’s a slight cocoa note, but it’s barely there. It reminds me of Nannuoshan’s Tanyang Gongfu black tea, except that one has more of a...” Read full tasting note


Ying De Black Tea is a black tea from Yingde, Guangdong province, China. It was first produced mechanically in 1959. Much of this great tasting tea is exported and the best kind is called “Ying Hong No.9”. The tea should have a cocoa-like aroma and, like most Chinese black teas, a sweet aftertaste.

Region: Yingde, Guangdong Province.

Steeping Guide:
Teaware: Glass or ceramic Gaiwan
Amount: 3g /1½ teaspoons
Temperature: 100°c (212°F)
Steeping Time: 1 to 2 minutes for the first two steeps and 3 to 5 minutes for the third and fourth.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can also been steeped 4 times.


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