Kilnwell Cold Brew Yinghong No.9 Black Tea — 100g
Kilnwell Cold Brew Yinghong No.9 Black Tea — 100g
From tea bud to cup
Yingde black tea, from hand picking through fermentation to the finished cup.
Yinghong No.9 · Yingde, China
Cold Brew 100 g
Yinghong No.9 selected for cold brewing — smooth, sweet and refreshing straight from the fridge.
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1Single-village origin
A family hillside garden in Liyu Village, Yingde, beside Shimentai Nature Reserve -
2Malt, honey & cocoa
The house profile of our Yinghong No.9 -
3Same tea, new format
Taste it today in our Sampler or Signature
Origin
Grown beside Shimentai Nature Reserve
Our tea comes from a family hillside garden in Liyu Village, Yingde, in northern Guangdong — misty slopes right next to the Shimentai Nature Reserve. It is Yinghong No.9, the large-leaf cultivar behind China’s celebrated Yingde black tea, picked by hand and made in small batches.
Tasting notes
Malty, honeyed, naturally sweet
Final tasting notes for this edition will be confirmed after sampling.
How to brew
Cold brew: about 8–10 g per 1 L / 34 oz of cool filtered water, steep in the fridge 8–12 hours, strain and serve. It can also be brewed hot: Western: 3 g (about 1 heaping tsp) per 8 oz / 250 ml at 195–203°F (90–95°C), steep 3–4 minutes. Gongfu: 5–6 g in a 100–120 ml gaiwan, quick rinse, then 10–15 second infusions, adding a few seconds each round — 5–7 infusions.
Questions
Good to know
When will my order arrive?+
Every order ships from China by tracked express. Delivery to the US typically takes 8–15 business days, and you’ll get a tracking link by email as soon as it ships.
Will I have to pay import duties or fees?+
No. Shipping is duties-paid, so the total you see at checkout is what you pay.
How much is shipping?+
Standard shipping is a flat $9.90, and free on orders over $75.
Does this tea contain caffeine?+
Yes. It is a true black tea (Camellia sinensis) and naturally contains caffeine.
How should I store it, and how long does it stay fresh?+
Keep it sealed in a cool, dry, dark place away from strong odors. It is best enjoyed within 24 months; once opened, reseal promptly and enjoy within a few months for the brightest flavor.
Is it organic?+
It is not certified organic. Our tea is tested for pesticide residues against China’s GB 2763 food-safety standard.
Can I add milk?+
Yes. It is lovely on its own, and its malty body also takes a splash of milk well.
Complete the ritual
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Slideshow
Origin · Yingde, Guangdong
Tea shaped by mist, rain and red earth.
Our Yinghong No.9 comes from our family-owned low hill at Zengwu, Liyu Village Committee, Shigutang Town, Yingde. The tea land is leased to local growers for cultivation, and Kilnwell sells the tea harvested from our own hillside. Warm rain, acidic soils and humid mountain air give Yingde black tea its depth and natural sweetness.
A precise sense of place
From northern Guangdong.
Yingde lies in the middle reaches of the Beijiang River, in a warm subtropical monsoon climate. Kilnwell traces its tea to our family-owned low hill at Zengwu, one cultivar and one clearly identified origin—not an anonymous blend from multiple sources.
Representative sensory image. Natural variation occurs between harvests.
Leaf to liquor
Whole leaf. Copper-red cup.
Yinghong No.9 is a large-leaf cultivar selected for black tea. Carefully controlled fermentation develops a rounded, naturally sweet cup with a bright copper-red liquor and very little harshness when brewed as directed.
The craft
Five stages. No shortcuts.
Black tea changes through controlled moisture loss, rolling, fermentation and heat. Each stage influences aroma, structure, sweetness and the final clarity of the cup.
Ancient tea country · Modern black tea
Centuries of tea, renewed in 1959.
Yingde's tea culture is far older than its modern black tea. Local historical accounts trace tea growing to the Southern Dynasties. Tea culture continued through the Tang era, and a Kangxi-period county gazetteer recorded leaf tea and bud tea presented as tribute during the Qing dynasty.
The modern chapter began in the 1950s. Large-leaf tea seed was introduced for trial planting in 1956, the Red Flag Tea Factory was built in 1958, and the first modern Yingde black tea was produced and exported in 1959. Kilnwell belongs to both stories: an old tea landscape and a modern black-tea craft.
Archival-inspired illustration of the modern 1950s chapter; not an original historical photograph.
Brew it your way
Bright without milk. Rounded with it.
For a Western cup, use 3 g per 250 ml at 90–95°C and steep for 3–4 minutes. For gongfu brewing, use 5–6 g in 100–120 ml and begin with short 10–15 second infusions.