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Ying De Hong is an excellent black tea for milk and sugar, or for making an Indian Chai tea. The flavors of this tea are bold, malty, with a subtle smoky and creamy finish. The aroma and fragrance of this tea is very similar to a Ceylon OP black tea.
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.