Notes on the brewing of Yingde Yinghong No. 9 black tea: the characteristics of brewing times and taste of Yingjiu black tea

With its warmth and fruity aroma, this black tea sounds perfect for a refreshing afternoon! Caption: "named after its experimental variety, Cherry Red combines wonderful lead sweetness and a crispy barn courtyard tone." Description: Gongfu tea brewing method-3G | 150ml | 100 ℃ 45 seconds | add 15s continuous brewing, 5-7 times

Comments: tea is the flow of information, there is always something new to try. In this case, it is a new variety. The black dried leaves are long and hard, with golden tips curled. It smells like an earthy forest. When the gaiwan is heated, the leaves smell good, roasted, roasted and seasoned. Soak for the first time (45 seconds): after impregnation, the wet leaves are reddish brown with the smell of baking, plums, wet wood and smoke. The wine has a deep amber red color, with musky earthy aromas and sweet plum quality. The flavor is intertwined with cereals, bread, minerals and licorice. Brew the second time (1 minute): the color of the tea is similar to that of the first impregnation, but it is more fruity and woody, with a smoky flavor. Brew for the third time (1 minute 15 seconds): although the tea is still sweet and fruity, it is reminiscent of dried fruits and raisins. The entrance also has a complex baked earth flavor, and finally a little astringent taste. The fourth time (1 minute 30 seconds): the taste of the soil is more prominent, with a hint of sweetness and astringency. Brewing the fifth time (1 minute 45 seconds): similar to the fourth brewing tea, but more baked, with some lingering fruit flavor. Brew for the sixth time (2 minutes): the taste begins to weaken and the color of the tea is more brown. It tastes woody with a hint of roasted fragrance. Brewing for the seventh time (2 minutes and 15 seconds): the tea obtained from the seventh brewing is mainly baked and astringent. Generally speaking, when I think of Chinese black tea, I tend to think of Jin Junmei black tea, which has a sweeter, honey malt and bread taste. So, when the tea looked like it, I went in (mistakenly) looking forward to the notes. However, I was surprised that it was a lovely afternoon sipping on a winter day. I like all kinds of flavors from sweet fruit to dirt and baking. This kind of tea is good for people who like earthy, fruity or baked black tea (3.5 to 5). Type: black tea origin: Yingde, Guangdong Province, China