Yinghong No. 1

Yinghong No. 1 is one of the first selective cultivars of tea plants bred specifically for red tea (black tea) production in the subtropical conditions of Guangdong Province. Approved in 1987 as a national cultivar of China, it belongs to the Yīngdé Hóngchá (英德红茶, Yīngdé Hóngchá) family — red teas from Yingde County-level City, which since the 1960s have been among China’s three major red teas alongside Dianhong and Keemun.

1. Classification and Origin:

• Type: Red tea (black tea) (红茶, hóngchá), fully oxidized (oxidation degree ~95–100%). In European classification — black tea.
• Category: Red teas of Guangdong Province, Yīngdé Hóngchá (英德红茶, Yīngdé Hóngchá) group. National tea plant cultivar (国家级茶树良种, guójiā jí cháshù liángzhǒng), registration number GS13017–1987.
• Origin: China, Guǎngdōng Province (广东省, Guǎngdōng Shěng), Qingyuan Prefecture-level City (清远市, Qīngyuǎn Shì), Yingde County-level City (英德市, Yīngdé Shì). Also cultivated in Zhànjiāng (湛江, Zhànjiāng) within Guangdong territory, with small experimental plantings in Fújiàn (福建), Húnán (湖南), and Sìchuān (四川) provinces.
• Geographic coordinates: Approximately 24°10′ N, 113°25′ E (Yingde area).

2. History and Cultural Significance:

• History: Selection of Yinghong No. 1 began in 1959 (according to some sources — in 1958) at the Tea Research Institute of Guǎngdōng Province (广东省农业科学院茶叶研究所, Guǎngdōng Shěng Nóngyè Kēxuéyuàn Cháyè Yánjiūsuǒ), located in Yingde. The source material consisted of specimens of the Assam variety of tea plant (Camellia sinensis var. assamica). Through individual selection breeding (单株育种法, dānzhū yùzhǒng fǎ), a promising clone was isolated from the Assam plant population, which underwent field and production trials for nearly three decades. In 1987, the cultivar was officially approved by the National Committee for Crop Variety Approval (全国农作物品种审定委员会) and received national cultivar status.

  The context of Yinghong No. 1’s creation is inseparably linked to the history of Yingde red tea as a whole. In 1956, seeds of large-leaf Yunnan cultivars were brought to this region, and in 1959, export red tea was produced for the first time, quickly gaining international recognition. The Tea Institute’s breeding program aimed to create regionally adapted, high-yielding clones optimally suited to the local terroir. Yinghong No. 1 became one of the first results of this work — the elder “brother” in the Yinghong cultivar series, the most famous of which later became Yinghong No. 9 (英红9号), selected in 1961 from the same Yunnan population.

• Name:

  • “Yinghong” (英红) — abbreviation of Yīngdé Hóngchá (英德红茶), meaning “red tea from Yingde.”
  • “1 Hao” (1号) — sequential number of the cultivar in the Tea Institute’s breeding program.

• Cultural significance: Yinghong No. 1 occupies an important place in the history of Guangdong’s tea industry development. Although it yields to Yinghong No. 9 in commercial recognition, this cultivar was one of the pioneers that proved the possibility of obtaining high-class red tea from large-leaf raw material in South China’s subtropical conditions. Yingde itself, thanks to such cultivars, received the honorary title “Hometown of China’s Red Tea” (中国红茶之乡) in 2008, and in 2020 Yingde Hongcha was included in the first China-EU list of protected geographical indications.

3. Botanical Description and Raw Material:

• Cultivar: Yinghong No. 1 (英红1号, yīng hóng 1 hào) — clonal (vegetatively propagated) cultivar derived from the Assam variety (Camellia sinensis var. assamica) through individual selection. Diploid (2n).

  • Bush type: Tree-like (乔木型, qiáomù xíng), large-leaf (大叶类, dàyè lèi), early-maturing (早生种, zǎoshēng zhǒng).
  • Habit: High-growing plant, spreading crown (开张, kāizhāng), well-expressed main trunk, medium-density branching. Leaves positioned horizontally or angled upward.
  • Leaves: Elliptical, large, dark green, with pronounced gloss. Leaf blade convex, flat along longitudinal axis, with wavy edge and gradually pointed tip. Teeth sharp, deep. Leaf texture thick, soft.
  • Buds and shoots: Yellow-green color, medium pubescence. Weight of 100 buds in “one bud and three leaves” standard is 134.0 g — a high indicator testifying to shoot vigor.
  • Flowers: Corolla diameter about 3.0 cm, 7 petals, ovary with medium pubescence, style three-parted.

• Harvest: Due to early maturity, shoots reach “one bud and three leaves” standard as early as late March — early April. New shoots produce 6–7 growth flushes per year, ensuring harvest from spring to autumn. Main harvest — spring (March–April), additional — summer and autumn.

• Harvest standard: For highest grades — one bud and one-two young leaves; for standard batches — one bud and two-three leaves; for broken red tea — more mature shoots.

• Raw material requirements: Healthy, undamaged leaves without signs of disease. The cultivar is susceptible to mite attacks (螨类, mǎn lèi), requiring control during the growing season.

4. Terroir and Cultivation Features:

• Yingde region: Located at the junction of the South China Mountains (Nanling, 南岭) and the Guangdong Plain, in the northern part of the province. Hilly terrain with numerous rivers and streams; the area belongs to the Běijiāng River (北江) basin. Yingde is characterized by typical karst landscape.
• Growing altitude: Tea plantations are located at altitudes from 100 to 500 m above sea level. Some elite gardens — up to 600 m and higher.
• Soils: Fertile red soils (red lateritic soils) with weakly acidic reaction (pH 4.5–5.5), loose structure and high organic matter content predominate. Soils are rich in mineral elements, which is favorable for large-leaf cultivars.
• Climate: Subtropical monsoon. Average annual temperature 20–22°C, annual precipitation 1800–2000 mm, relative humidity 78–82%. Sufficient insolation, mild winter. Yingde is located practically on the Tropic of Cancer latitude — in the so-called “aromatic belt” (花香地带), at the same latitude as tea regions of India and Sri Lanka.
• Cultivation features: Yinghong No. 1 cultivar has high yield — up to 350 kg of dry tea per mu (667 m²). Cutting rooting is good. However, young plants poorly tolerate frost (resistance to −3°C) and drought, which limits the cultivar’s northward spread. Recommended planting density — double-row (30,000–45,000 plants/ha) or single-row (10,000–15,000 plants/ha) with shade trees to improve microclimate.

5. Production Technology:

Yinghong No. 1 production technology follows the classic gongfu red tea (工夫红茶, gōngfu hóngchá) production process, and can also be applied for broken red tea (红碎茶, hóng suì chá).

• Plucking (采摘, cǎizhāi): Hand or mechanized harvest of shoots of established standard.
• Withering (萎凋, wěidiāo): Fresh leaves are spread in thin layers on special racks or in rooms with controlled ventilation. The process lasts 12–18 hours (sometimes longer), until moisture content decreases to approximately 60–65%. Can be conducted in open air (solar withering) or in shade. At this stage, aroma development begins.
• Rolling (揉捻, róuniǎn): Withered leaves are processed on rollers (揉捻机), destroying cell walls to release enzymes and initiate oxidation. For broken red tea, the CTC method (crush-tear-curl) may be applied.
• Fermentation / Oxidation (发酵, fājiào): Rolled leaves are laid out in fermentation rooms at temperature 25–30°C and humidity 80–90%. Duration — 4–6 hours. During oxidation, catechins transform into theaflavins and thearubigins, forming the characteristic red liquor color, sweetish malty taste, and complex aroma.
• Drying (烘干, hōnggān): Tea is dried at high temperature (100–120°C) to stop fermentation and reduce moisture to 4–6%. Usually two-stage drying is applied: first — rapid fixation, second — final drying at gentler regime.
• Sorting (分级, fēnjí): Finished tea is sieved and separated by size and quality into grades: leaf tea (FOP), broken (FBOP), fannings and dust.

6. Organoleptic Characteristics:

• Dry leaf appearance: For leaf tea — tightly twisted, even strips with uniform structure, color from dark brown to black, with glossy luster (乌润, wūrùn). Golden tips visible in highest grades. For broken tea — uniform, dense granules with oily sheen.
• Dry leaf aroma: Rich, sweetish, with pronounced notes of malt, dried fruits (prunes, apricots), honey. In the background — chocolate, spicy and delicate floral nuances. Aroma is high and penetrating (香气高锐, xiāngqì gāoruì).
• Liquor aroma: Enveloping, warm, with dominating malty-honey tones and undertones of dried fruits, caramel, spices. Persistent — preserved even in cooled liquor.
• Taste: Full-bodied, rich, velvety. Pronounced sweetness (甜润, tián rùn), moderate astringency. Taste reveals notes of dried fruits, honey, malt, chocolate. Lǒng aftertaste with returning sweetness (回甘, huígān). Broken tea gives a stronger and more invigorating liquor — precisely in this format Yinghong No. 1 reveals its potential most fully.
• Liquor color: From amber-red to red-brown, rich, clear, with pronounced “golden ring” (金圈, jīn quān) around cup edges — a sign of high theaflavin content.
• Spent leaves (wet leaves): Leaves whole, elastic, uniform reddish-brown color with copper tint. Buds open completely, maintaining softness.

7. Chemical Composition:

The biochemical profile of Yinghong No. 1 is determined by its large-leaf Assam nature, characterized by high extractive substance content.

• Polyphenols: Tea polyphenol content in spring raw material (one bud and two leaves) is about 42.2% — an exceptionally high indicator exceeding most small-leaf cultivars. Main forms in finished tea — theaflavins (0.8–1.2%) and thearubigins (8–12%), responsible for color, astringency and antioxidant activity. Catechin content — about 13.4%.
• Amino acids: Total content — about 2.2%, including L-theanine, glutamic acid and others. L-theanine provides taste smoothness and calming effect, balancing caffeine’s stimulating action.
• Alkaloids: Caffeine (caffeine-like substances) — about 4.1%, theobromine and theophylline in smaller quantities. Water extract constitutes ~38.2%.
• Essential oils and aromatic compounds: Studies showed that in the aromatic profile of Yingde red teas, alcohols dominate (geraniol, linalool, citronellol), esters and aldehydes — over 50 identified components total. Precisely alcohols constitute the largest share, which is characteristic of the Yinghong series.
• Vitamins: C, B group (B₁, B₂, B₆), E, K, PP.
• Minerals: Potassium, manganese, magnesium, iron, fluorine, zinc, selenium, copper.

8. Health Properties:

• Tonic effect: High caffeine and L-theanine content provides gentle but sustained stimulation — alertness without sharp excitement, improved concentration and cognitive functions.
• Antioxidant protection: Theaflavins and thearubigins — powerful antioxidants neutralizing free radicals, slowing oxidative stress and cellular aging processes.
• Cardiovascular system support: Polyphenols contribute to LDL cholesterol reduction, strengthening vessel wall elasticity and blood pressure normalization with regular moderate consumption.
• Digestive improvement: Red tea stimulates peristalsis, promotes digestive enzyme secretion. Has gentle warming effect on stomach (养胃, yǎng wèi).
• Warming action: Fully oxidized tea has pronounced thermal effect, improving peripheral circulation — ideal for cold season.
• Antibacterial properties: Polyphenols and tannins show bactericidal activity, suppressing pathogenic microorganism growth in oral cavity and GI tract.
• Immunity strengthening: Complex of vitamins, minerals and bioactive compounds supports general body resistance.

9. Brewing:

• Water temperature: 90–95°C. For highest grades (one bud) 85–90°C is acceptable.

• Tea quantity: 3–5 g per 150 ml water (flash steeping method); 3–4 g per 250–300 ml (European method).

• Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn), Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) or glass/porcelain teapot. Gaiwan is preferable for aroma evaluation; Yixing teapot suits daily brewing, emphasizing taste smoothness.

• Process:

  1. Warm teaware with boiling water, drain.
  2. Add tea and let it “awaken” in warmed vessel for 15–20 seconds.
  3. Pour water and immediately drain first infusion (rinse, 洗茶, xǐ chá) — it refreshes leaves and removes dust.
  4. Second steeping: pour water and steep 10–15 seconds.
  5. Pour liquor into cups through strainer.
  6. Subsequent steepings: increase time by 5–10 seconds each time. Tea withstands 5–7 full steepings.

  European method: 3–4 g per 300 ml teapot, steeping 3–5 minutes. Withstands 2–3 brewings.

10. Storage:

Yinghong No. 1 — fully oxidized tea, requires no refrigerated storage. Basic rules:

• Container: Airtight, light-proof container — tin can, foil bag with zip closure or ceramic vessel with tight lid.
• Conditions: Dry, cool place (not above 25°C), away from direct sunlight, heat sources and strong odors. Relative humidity — no more than 60%.
• Storage period: Under proper conditions — 2–3 years. Aroma is most vivid in first 12–18 months after production.
• Tea enemies: Moisture, light, high temperature, foreign odors, oxygen.

11. Price and Counterfeits:

• Price category: Yinghong No. 1 belongs to medium price segment red teas. Regular grades available from 50 to 100 yuan per 500 g, high-quality spring harvest batches — from 200 yuan and higher. Cost significantly lower than Yinghong No. 9, whose elite grades (金毫, jīn háo — “Golden Tips”) can reach several thousand yuan per jin. Price factors: harvest season, leaf standard, estate reputation, processing method.

• How to avoid counterfeits:

  • Buy from verified sellers: Specialized tea shops with origin certificates or directly from Yingde region estates.
  • Evaluate appearance: Tea leaves should be even, tightly twisted, with oily luster. Broken, dusty or non-uniform leaves — sign of low quality.
  • Check aroma: Dry leaf should have clean, rich sweetish-malty aroma without musty, sour or chemical notes.
  • Evaluate liquor: Color should be red, bright and clear, with “golden ring.” Cloudy or dull liquor — sign of poor raw material or technology violation.
  • Beware of underpriced offers: Unreasonably low cost for claimed highest grade Yinghong No. 1 — signal of possible substitution with base cultivar.

12. Interesting Facts:

• Assam roots: Unlike Yinghong No. 9, bred from Yunnan large-leaf population (essentially the same Assam forms but brought through Yunnan), Yinghong No. 1 was obtained directly from Assam material. This makes it one of few Chinese national cultivars with direct Assam lineage.
• Record productivity: Yield up to 350 kg dry tea per mu (about 5250 kg/ha) — one of the highest indicators among red tea cultivars, which determined its significance for mass production of export red tea in 1960–1980s.
• Tropic of Cancer latitude: Yingde is located practically on the Tropic of Cancer line — at the same latitude as famous Assam (India) and Kandy (Sri Lanka) plantations, creating similar climatic conditions for large-leaf cultivars.
• Red tea that conquered Europe: Yingde Hongcha, including tea from Yinghong No. 1 cultivar, has been exported to more than 70 countries since the 1960s, received gold medals at international exhibitions and was supplied for receptions at Buckingham Palace.
• “Elder brother”: Although Yinghong No. 9 became the series star, No. 1 was approved as national cultivar earlier, preceding No. 9 by one year (1987 versus 1988), and in strict sense is the “firstborn” of Guangdong Tea Institute’s breeding program.

13. Comparison with Other Red Teas:

• Yinghong No. 9 (英红9号, Yīng Hóng 9 Hào): Closest “relative.” Yinghong No. 9 bred from Yunnan large-leaf population, distinguished by even more powerful tree-like habit, slightly larger leaf. In taste No. 9 — more astringency and rich honey-fruit sweetness; No. 1 — softer, more elegant, with more pronounced floral nuance. No. 9 significantly more expensive and widely distributed in market.
• Diānhóng Gōngfu (滇红工夫, Diān Hóng Gōngfu): Yunnan red tea from large-leaf cultivars. Similar in raw material type and liquor body, but differs with brighter honey-peppery notes and characteristic “Yunnan” body. Yinghong No. 1 usually lighter and cleaner in taste.
• Keemun (祁门红茶, Qímén Hóngchá): Small-leaf cultivar from Anhui Province, known for delicate “orchid” aroma (祁门香). Fundamentally differs from Yinghong No. 1 in raw material type and style: Keemun — delicate, wine-fruity; Yinghong — powerful, malty-sweet.
• Zhèngshān Xiǎozhǒng (正山小种, Zhèngshān Xiǎozhǒng): Fujian red tea with characteristic pine smoke (in traditional version) or fruit-floral notes (in modern). Significantly differs in style — Xiaozhong built on small-leaf cultivar and unique smoky withering technology.

In conclusion:

Yinghong No. 1 — solid, characteristic red tea with serious historical pedigree and expressive flavor profile. It combines the power of large-leaf Assam raw material with the finesse of Guangdong terroir, offering rich malty-honey liquor with good structure and pleasant returning sweetness. This tea suits those who value red teas with body and character but seek a more accessible and gentle alternative to celebrated Yinghong No. 9. For newcomers to Chinese red tea world, Yinghong No. 1 can become an excellent starting point — honest, understandable and generous, it convincingly demonstrates why South Chinese red teas earned worldwide recognition.