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This is one of the best grades from the Ying De Hong tea family, which is often named “No. 9”. Firstly introduced in the Guang Dong province in 1959, this tea became famous and popular for its rich cocoa like aroma and taste. The fragrant honey like aftertaste of this tea is highly rewarding and lingers nicely in the mouth.
Origin: Ying De City, Guang Dong Province
We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.
If you like milk with your tea, add 10 to 15ml of sweetened/plain dairy milk and stir.