Ying Kee Tea House is a tea brand established in Guangzhou during the reign of Guangxu Emperor of the Qing Dynasty; and has more than 130 years of history. The company produces its own tea in China, with further storage in Hong Kong. By working with high-quality tea material, and processing done by experienced tea masters, Ying Kee successfully achieved the Hong Kong Top Brand Mark, as well as other awards what makes it a respected and quite legendary tea brand. As is the case with other brands that have taken control of the entire production and storage process, this company has its own taste and character, which sets it apart from other producers.
This Shu (Ripe) Pu'Er tea from 2012, made from tea leaves harvested in Pu'Er County and aged for several years in Yunnan before being shipped to Hong K0ng. The tea has original organoleptic characteristics, and the traditional level of fermentation makes it an excellent candidate for further aging with transformation of taste and aroma.
The tea consists of a blend of larger leaf grades, the degree of pressing is medium-hard, which makes it easy to divide into layers. Dry tea leaves have a light, sweet, woody aroma. After warming up tea leaves, aroma changes into spicy, as well as bread and nutty motifs. After rinsing, aroma develops into deep woody, earthy notes. Very original, fiery and with the sharpness of black pepper.
The taste is mellow, delicate, with woody, nutty notes, and a buttery texture with long-lasting woody aftertaste. Withstands a large number of brews, it changes with each infusion, revealing itself at different angles of the woody and nutty universe. The infusion is dark amber colour, clean and thick. Tea warms and energizes, setting you up for a harmonious working day.