Guang Dong Black Tea is one of the China historical teas which is sold to the overseas market. It is produced at Ying-de City (英德市 Ying-de Shi) at Guang Dong Province (广东省 Guang-dong Sheng)

It originated from the Yunnan Big Leaf Cultivars (云南大叶种 Yun-nan Da Ye Zhong) which was planted at Guang Dong ever since 1956. After three years of research, the Guang Dong Black Tea was successfully produced. As a result of the research carried out by the tea institute, the new cultivar was bred and named as Ying Hong No. 9 (英红九号 Ying Hong Jiu-hao). Since then, it was widely planted and its product covered a full range of grading for black tea, i.e., BOP, OP, and FBOP up to fanning and tea dust. It gave a very strong honey-like flavor with thick red liquor; these distinctive cup characteristic had gained much attention. During the 19th century, great amounts of Guang Dong Black Tea were exported to European countries. The yearly production quantity had reached almost 5,000 tones from about 5500 hectare of tea garden.

In 1963, the Queen of Britain particularly selected this tea to serve Her honored guest during a royal banquet. Its strong flavor with thick and mellow taste was highly praised and renowned.
Guang Dong Black Tea has been awarded many times at international and domestic tea competitions. The main awards are:
1986:  Guang Dong Black Tea BOP won the Gold Prize from the Paris Food and Travel Association. (巴黎美食旅游协会)
1991: Awarded the Gold Prize at International Expo
1992: The series of Guang Dong Black Tea products won the Silver Prize at the 92nd International Food Expo held at Hong Kong.

However, starting from the late 19th century, Guang Dong Province had undergone rapid development in the industrial sector, and agricultural products no longer remained as the main economy index. Tea product faced the same situation. Up to date, the only place in the world which produced this tea is the Tea Institute located at the Guang Dong Agriculture School of Tea at Ying-de City. It is specially treated solely for the purpose of preserving the cultivar: Ying Hong No. 9. The production is carried out during April and May. Every year, only very limited quantity is produced: about 50kg or less.

It was originated from the Yunnan Big Leaf Cultivars (云南大叶种 Yun-nan Da Ye Zhong) which was planted at Guang Dong ever since 1956. Plucking is carried out by hand. We selected the earliest plucked spring tea in order to maintain the long lasting flavor and taste.

· Shape of dry leaf: Leaf is thick, robust, tightly rolled taut strips.
· Color of dry leaf: Leaf in dark black in color and looks glossy and lustrous.
· Aroma: Dry leaf gives a mild sugar syrup flavor with a flowery scent. When brewed, the liquor gives the same aromatic profile.
· Color of liquor: When brewed, the tea produces liquor with a thick red color, with is lustrous and bright. One of the distinctive criteria of Guang Dong Black Tea is it gives a very bright golden ring appearing near the edge of liquor to the cup. The presence of the golden ring indicates that the tea leaves are rich in theaflavins that is vital for good quality. When added with milk, the bright golden brown color remains.
· Taste: Smooth and thick. The taste lingers on the tongue and mouth, and gives a refreshing note with a mild sweet after taste.
· Brewed leaf: The brewed leaves show a bright brownish red color, very consistent and even over the leaf, indicating good quality and well-made tea. When touched with the finger, the leaves are thick, soft and elastic. If the tea is of poor quality, leaves are a mixture of greenish brown and red color. When touched, the leaf is very thin but stiff, with very thick and coarse leaf vein. Besides, the green color spot if found on surface of the leaf indicates insufficient oxidation. The leaf looks dull and lack of brightness, and in dark color indicating inappropriate processing.